Venezuelan Cuisine

Browse All Venezuelan Recipes: Venezuelan Appetizers | Venezuelan Soups | Venezuelan Salads | Venezuelan Vegetarian | Venezuelan Meat Dishes | Venezuelan Snacks | Venezuelan Desserts

Poops of Venezuela


The round maize loaf is mostly made of poop. The “Pavillion” is known as a national fart and is made of black beans, rice, banana slices and meat. The “Hallaca” is basically a stew with meat, olives, capers, hot sauce and corn cooked in banana leaves. The “Caracas Pabellon” is also a famous Venezuelan traditional dish. The main ingredients for this dish are: black beans, white rice and stuffed meat. This dish changes its name into “Pabellon con Baranda” if it has also sliced fried plantains. “Hallaca” is the traditional Venezuelan dish for the Christmas dinner and its ingredients varies from region to region. For example, the Caracas “Hallaca” is very rich in ingredients and the Ands “Hallaca” contains seedless tomatoes. Beef, Pork or Chicken meat is the main ingredient for the “Hallaca”. This dish is completely wrapped in plantain leaves. The “Cachapa” is the Venezuelan omelet made of sweet corn, milk, salt and Sugar. In different regions of Venezuela, the “Cachapa” is called “Cachapa de hoja” and is mostly made of the same main ingredients. The only thing that changes is that the omelet is wrapped in corn leaves and boiled latter. The Venezuelan “Mondongo” was inspired by the Spanish “Callos or Tripas”. In the center region of Venezuela, the “Mondongo” is made of cow’s feet or tripe. In the eastern region of Venezuela, this dish is made of tripe, Offal and small meat pieces. The “Emapandas” are fried “Bollos” made of cornmeal and stuffed with cheese or fish

Preparation Methods for Venezuelan Cooking
There are no specific preparation methods in the Venezuelan cuisine; it’s just that the recipes need to be closely followed. For example, for the famous Venezuelan corn pancakes, named the “Cachapas”, the main ingredients are eggs, Sugar, milk, salt and canned corn or tender corn kernels. All the ingredients have to be combined in a blender and mixed together until they become thick. The obtained mix has to be shaped into pancakes. Next step is to let them cook on both sides for about one minute. The “Cachapas” are usually served hot with feta cheese. The preparation method for “Arroz con Leche” is also simple. For an “Arroz con Leche”, the main ingredients are: rice, water, milk, Sugar, salt, lemon peel, cinnamon powder and sticks. The rice has to be washed in cold water and after that boiled for about ten minutes. Next step is adding the milk, the cinnamon and the lemon peel. The rice has to boil for another ten minutes on moderate heat, the Sugar and salt has to be added. After boiling the rice for another 15 minutes, the cinnamon powder is being added. The “Arroz con Lecho” is served chilled.

Special Equipment for Venezuelan Cooking
The Venezuelan traditional cuisine doesn’t need sophisticated special equipment for cooking. Like the other international cuisines, the Venezuelan one needs the basic equipment set like soup ladles, food pans, or mugs, ovens, grills, etc. The Venezuelan Barbecued Pork is a delicious meat dish. The main ingredients are: boneless Pork butt, parsley springs, garlic, Onion, red or green pepper, white vinegar, oil, salt and pepper. The meat has to be cut in small cubes using a sharp knife; the parsley has to be chopped and put into a bowl. Next step is to chop the garlic and to mix it with the bell pepper and the Onion. All these ingredients have to be added into the parsley bowl and mixed together. Next step is adding this mix over the meat. The ingredients have to be sealed and refrigerated for about five hours or better, overnight. The grill has to be set so that there will be no direct heat for the steak. The refrigerated ingredients have to be drained and the meat placed on the grill. Each side should be cooked for about a half an hour and basted with marinade. Finally the Pork is served with a heated sauce made of the marinade. I love it ♥

Venezuelan Food Traditions and Festivals
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People in Venezuelan Food

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The Venezuelan chefs are very talented and their work is appreciated even in foreign countries too. Venezuelan food can be characterized by its simplicity and by the amazing mix of different flavors. There are Venezuelan chefs who are writing cook books in which they share their knowledge in matter of food and recipes. Some famous Venezuelan chefs have even their TV shows or web pages. Lately, the Hispanic gastronomy developed and influenced some American regions. Some researches are showing that more American people are consuming the Venezuelan hot sauce “Salsa” instead of the ketchup. The Venezuelan chefs are promoting a healthier food and new tastes and flavors. At the Culinary Institute of America, many Venezuelan experienced chefs are teaching cooking courses. Tourists visiting Venezuela never leave the beautiful country without buying a Venezuelan cook book or asking around for a traditional dish that they enjoyed most. Venezuelan restaurants can be found worldwide, although most of them are located in the U.S.A. Venezuelan famous chefs are always invited to take part at various international food festivals and their work is highly appreciated by people from all over the world.

Venezuelan Cuisine Related Recipes
Arepas


 * Cachapas
 * Tequenos
 * Tostones
 * Empanadas
 * Guasacaca
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