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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.
Arepa (Spanish pronunciation:) is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America. [1] [2] [3]
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.
The main Indigenous Amerindian crops used by Natives of South America were potatoes, corn and chuño, used mainly in modern-day Colombian, Ecuadorian, Peruvian, Chilean, Bolivian and Paraguayan dishes such as arepas, papa a la huancaína, humitas, chipa guasu, locro and many more.
Current options include: Two mini cachitos (ham-filled crescent rolls), $8.99. Tequenos (Venezuelan cheese wrapped with dough and deep fried), $8.99 for six pieces.
The Hallaca is a traditional Venezuelan food known by various names and spread throughout the Spanish Empire in the Americas as far south as Argentina in the decades following the conquest. [citation needed] It is said to have been invented by slaves during the colonial era. [6]
Facing drastic food shortages, citizens have no choice but to sell and eat food smuggled in from across the border.
In South Florida alone, advocates estimate that some 30,000 Venezuelans will benefit from the September TPS expansion. TPS is temporary and does not lead to permanent legal status.