No culinary trip to South America is complete without these tastebud-tingling Venezuelan recipes!
Because while Venezuela is famous for its rich culture and majestic landscapes, its cuisine is pretty impressive, too.
Many contain classic ingredients like corn, plantains, beans, and cheese.
Flavored with a perfect blend of spices, these dishes will definitely sweep you off your feet.
From appetizers to desserts, these authentic Venezuelan recipes will be your new favorites.
And if you enjoy these, check out these Ecuadorian foods next.
It’s not a true trip to Venezuela without classic arepas.
These corn cakes are crispy on the outside and tender on the inside and filled with all things delicious.
Whether you stuff it with beans and cheese, ground meat, or scrambled eggs, the combination of tastes and textures creates a beautiful flavor harmony in your mouth.
This easy recipe teaches you how to make arepas in three different methods. You can grill, bake, or fry them, and the result will still be amazing.
Cachapas are sweet pancakes made from fresh corn batter loaded with corn kernels.
Just like American pancakes, cachapas may be topped with butter, cheese, and a variety of jams and spreads.
It can also be enjoyed with savory sides such as ham, beef, or my favorite – chicharron (deep-fried pork rinds).
This breakfast staple is so popular, it’s offered both in formal restaurants and in the streets.
Beans are another staple in Venezuelan cuisine.
It’s a common side dish to many entrees, including the country’s national dish, the pabellon criollo (more on this later).
Dried black beans are slow-cooked in chicken stock flavored with Worcestershire sauce, molasses, cumin, onion, and garlic.
Bell peppers give it a pop of color, while the bacon adds a smoky flavor.
Tequenos are just like mozzarella sticks, only 10 times better.
This popular Venezuelan finger food involves a stick of queso blanco covered in dough and baked or fried to perfection.
Once cooked, the dough turns into this crunchy and tender sweet bread that seals in the melted white cheese.
They’re epic on their own but are even more phenomenal with a dipping sauce, such as guasacaca.
Time for a refreshment! What better way is there to cool you down on a hot summer day than with a glass of cold drink?
Chicha is smooth, creamy, and simply divine.
The popular Venezuelan beverage is achieved by soaking and cooking rice in cinnamon-infused water and blending it with different kinds of milk.
If you can’t imagine what it’s like, think of it as a drinkable rice pudding.
I’ve mentioned pabellon criollo in passing, and now it’s time to discuss what this dish is all about.
It’s only the country’s national dish, so you can already tell it’s super special.
A plate of pabellon criollo includes pulled beef, black beans topped with shredded white cheese, white rice, and fried plantains.
Each component contributes a unique flavor, and together, they make a harmonious meal.
As if it couldn’t get any better, the dish is also typically served with sliced avocado. What a hearty, satisfying meal indeed.
Venezuelan chicken salad isn’t your typical leafy salad. In fact, it doesn’t contain leafy greens at all.
Instead, you get a mix of shredded chicken and mashed avocados.
Seasoned with herbs and spices, the rich and creamy salad gets a nice earthy flavor contrast.
Whether you enjoy it on its own or as a filling to wraps and sandwiches, you can’t go wrong.
Guasacaca is a creamy sauce made of mashed avocados. Sounds familiar? Yup, the guasacaca is the Venezuelan version of guacamole!
Seasoned with herbs and spices, guasacaca makes an excellent dip, sauce, dressing, and spread.
Top it on steaks, burgers, tacos, hot dogs, and potatoes, and see the difference it makes.
Chicken pot pie is a delicious comfort food sure to turn a frown upside down. It’s called polvorosa de pollo in Venezuela, and I must admit, their version is better.
Aside from the rich and flavorful chicken stew, what makes Venezuelan chicken pot pie stand out is the unique crust.
Called “polvorosa,” which is Spanish for “dust,” the crust is wonderfully soft and delicate.
It’s Venezuela’s lasagna, and it’s extraordinarily amazing.
The layers of al dente lasagna noodles and bolognese sauce are already amazing, but the pasticho has more to offer.
A rich and buttery bechamel sauce gives another layer of flavor. Parmesan and mozzarella make it all the more rich, creamy, and addictive.
Casabe is a crispy flatbread made from cassava flour. Unlike conventional bread, this one is high in fiber and is also fat-free and cholesterol-free.
In short, it’s the kind of bread you won’t feel guilty about eating!
Casabe may be eaten any time of the day and served in various ways.
Whether eaten as-is, slathered with spread, or dipped in soups and stews, you can’t go wrong.
Papelon con Limon is another popular Venezuelan thirst-quencher perfect on a hot summer day.
Simply combined limes, papelon, and water, and voila, you’ve got yourself a super refreshing drink.
Now, what on earth is a papelon? Also called piloncillo and panela, it’s unrefined sugar cane widely used all over Latin America.
It’s hard to find, but it’s worth a try. If it’s not available in your local Latin grocery store, order it online!
Just the thought of sipping on this drink is already making me feel refreshed. I can even smell the ocean breeze and hear trees swaying!
Called cocada, the drink is made with fresh coconut milk, meat, and sweetened condensed milk.
It’s finished off with cinnamon and even more sweetened condensed milk. Minimum effort, maximum flavor!
Tropical paradise, here I come.
Scrambled eggs don’t really scream excitement. But wait until you’ve tried perico. These Latin American scrambled eggs are like no other.
Mixed with onion, tomatoes, and red peppers, these scrambled eggs are truly one of a kind.
Pair them with rice, stuff them on arepas, or eat them on their own. Whatever you decide, you’ll surely have a good time.
15. Asado Negro
Asado negro is made of slow-cooked, melt-in-your-mouth beef in a rich, wine-infused broth.
Aside from the wine, the broth is also flavored with bay leaf, oregano, carrots, onions, bell peppers, and sugar.
The mixture is then pureed to make a thick sauce that coats the beef beautifully.
Served on a bed of mashed potatoes or white rice and fried plantains, asado negro is Venezuelan comfort food at its finest.
If you think the classic truffles are delicious, wait until you try papitas de leche. My goodness, what have we done to deserve something this amazing?!
Papitas de leche, meaning “ little milk potatoes” are morsels of creamy, and melt-in-your-mouth sweets that will change your life forever. Seriously, they’re that good.
And surprisingly, these bite-sized wonders only call for three ingredients: powdered milk, sweetened condensed milk, and powdered sugar.
Alfajores are shortbread sandwiches with a dulce de leche filling. One bite will make you head over heels in love.
The cookies are so soft and crumbly, they melt in your mouth, while the dulce de leche is perfectly sweet with a hint of saltiness.
Together, they make one heck of an addictive dessert. I challenge you to stop at one!
Because of its abundance, plantains are a staple in Venezuelan cuisine. They’re typically used as an ingredient or side dish, but in this recipe, they’re the star.
The plantains are deep-fried in oil and butter and sprinkled with cinnamon sugar.
The sugar caramelizes while cooking, creating a hard, crunchy shell that coats the tender plantains. My my, you won’t believe how amazing they are!
If you’re into creamy and milky desserts, you gotta make room for quesillo.
Custard goes by many names. The French call it creme caramel, while to the Spaniards, it’s flan. Venezuelans, on the other hand, know it as quesillo.
A simple combination of milk, eggs, sugar, and vanilla creates a smooth and velvety quesillo.
With a sweet and sticky syrup oozing from the top, this spectacular dessert is a terrific way to end any meal.
Chocolate Marquessa is a simple, fool-proof dessert, perfect for special occasions.
This no-bake cake comprises alternating layers of Marie biscuits soaked in chocolate milk, chocolate buttercream, and that’s it! That’s all she wrote.
Maria biscuits or galletas Maria are popular cookies in Latin America and Europe.
What’s special about them is that they’re able to hold their shape even when soaked in liquid.
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