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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.
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.
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.
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.
A beef pepito with caramelized onions and a side dish of potatoes A Spanish pepito prepared with chicken, served with beer A simple beef pepito. The pepito is a sandwich prepared with beef, pork, or chicken [1] originating from Spain and also very popular in Latin America.
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.
The pie is made from stingray/manta ray and plantains. However, in areas where it isn't easy to find rays, Venezuelans will use a different kind of flat fish to create the dish, [3] like dogfish [1] [2] or small sharks [5] (like the Mexican pan de cazón).
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