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Venezuelan cuisine varies greatly from one region to another. Food staples include corn, rice, plantains, yams, beans and several meats. [1] [2] [3] Potatoes, tomatoes, onions, eggplants, squashes, spinach and zucchini are also common side dishes in the Venezuelan diet. Ají dulce and papelón are found in most recipes.
Christmas meals in Venezuela would include hallacas, pastries, pan de jamón and chicken stew, but not all families have been able to afford them during food shortages in Venezuela. [13] In 2014, despite food shortages affecting the country, the Venezuelan government created a hallaca with a length of around 400 feet, a Guinness World Record. [14]
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This is a list of notable fish dishes. In culinary and fishery contexts, fish includes shellfish , such as molluscs , crustaceans and echinoderms . Fish has been an important source of protein for humans throughout recorded history .
This is a list of notable seafood dishes. Seafood dishes are food dishes which use seafood ( fish , shellfish or seaweed ) as primary ingredients, and are ready to be served or eaten with any needed preparation or cooking completed.
Pabellón criollo (Spanish pronunciation: [paβeˈʝoŋ ˈkɾjo.ʝo]) is a traditional Venezuelan dish that is considered the national dish. It mixes elements from the three different cultures that intermixed during Spanish colonial times: Native Americans, Spanish and Africans.
Venezuelan food has very little chili heat. While corn meal is used, it is not like Mexican cornmeal, but a fine white instant meal called Pan, which is used to make thick corn cakes called arepas.
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