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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. Worcestershire sauce is also used frequently in stews.
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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]
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 traditional cuisine consists of food from the Pipil people, with a European twist in most modern dishes. Many of the dishes are made with maize (corn). El Salvador's most notable dish is the pupusa , a thick hand-made corn flour or rice flour tortilla stuffed with cheese, chicharrón (fried pork rinds), refried beans or loroco (a vine ...
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Cachapa with queso de mano. Cachapa is a traditional dish made from maize flour from Venezuela.Like arepas, they are popular at roadside stands.They can be made like pancakes of fresh corn dough, [1] or wrapped in dry corn leaves and boiled (cachapa de hoja).
A mandoca is a Venezuelan deep fried cornmeal, (the recipe is really with ripe plantains but Venezuelans have managed to make some similar in taste with cornmeal) ring that is usually eaten with butter, cheese and coffee while still hot.