Venezuelan cuisine

sausage filled with blood that are cooked or dried and mixed with a filler until they are thick enough to congeal when cooled

A churro (, ) is a type of fried dough from Spanish and Portuguese cuisine, made with choux pastry dough piped into hot oil with a piping bag and large closed star tip or similar shape. They are also found in Latin American cuisine, Philippine cuisine and in other areas that have received immigration from Spanish- and Portuguese-speaking countries, especially in France and the Southwestern United States.

An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spain, Portugal, other Southern European countries, North African countries, West African countries (where they are known as meatpies in Nigeria), South Asian countries, Latin American countries, and the Philippines. The name comes from the Spanish (to bread, i.e., to coat with bread), and translates as 'breaded', that is, wrapped or coated in bread. They are made by folding dough over a filling, which may consist of meat, cheese, tomato, corn, or other ingredients, and then cooking the resulting turno

sweet confection

An arepa () is a type of flatbread made of ground maize dough that may be 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.

thumb|250px|Chicha served at the yearly Archaeology Museum, Sogamoso|Fiesta del Huán, to celebrate the December solstice at the Sun Temple in [[Sogamoso, Boyacá, Colombia]] Chicha is a fermented (alcoholic) or non-fermented beverage of Latin America, emerging from the Andes and Amazonia regions. In both the pre- and post-Spanish conquest periods, corn beer (chicha de jora) made from a variety of maize landraces has been the most common form of chicha. However, chicha is also made from a variety of other cultigens and wild plants, including, among others, quinoa (Chenopodium quinia), kañiwa (Ch

concentrated bitters made of water, alcohol, herbs and spices

dessert

A buñuelo (, alternatively called boñuelo, bimuelo, birmuelo, bermuelo, bumuelo, burmuelo, or bonuelo, is a fried dough fritter found in Spain, Latin America, and other regions with a historical connection to Spaniards or Sephardic Jews, including Southwest Europe, the Balkans, Anatolia, where the sweet form is called lokma and the rest pişi, and parts of Asia and North Africa. Buñuelos are traditionally prepared at Christmas, Easter, and Hanukkah. They will usually have a filling or a topping. In Mexican cuisine, it is often served with a syrup made with piloncillo.

Tostones (, from the Spanish verb tostar, "to toast") are twice-fried plantain slices commonly found in Latin American cuisine and Caribbean cuisine.

coconut-flavoured rice

Hallaca (, ) is a traditional Venezuelan dish. Its origin is indigenous, but raisins, capers, olives, and sometimes bits of bacon were added in the 16th Century and after by settlers from the Iberian peninsula. Hallaca consists of corn dough stuffed with a stew of beef, pork, or chicken and other ingredients such as raisins, capers, and olives, fresh onion rings, red and green bell pepper slices. There are vegetarian hallacas, made with black beans or tofu. Hallacas are folded in plantain leaves, tied with strings, and boiled. The dish is traditionally served during the Christmas season and ha

'''''' is a dish generally consisting of fried pork belly or fried pork rinds. may also be made from chicken, mutton, or beef.

culinary traditions of Venezuela

A hushpuppy is a small, savory, deep-fried round ball made from cornmeal-based batter.

Prepared dish

thumbnail|Cachapa with queso de mano

South American savory sweet corn pie

Tequeño is a fried spear of wheat dough stuffed with semi-hard queso blanco (white cheese), and is a popular meal or snack in Venezuela. To prepare it, the dough is wrapped around a cheesestick, formed into a breadstick and then fried or sometimes oven-baked. Tequeños can be eaten for breakfast, as an appetizer, or as a snack at parties and weddings. 21 October is the International Tequeño Day, and it was declared a cultural heritage of Venezuela on 20 April 2023.

Comida creada por el marihuano López. un consumidor de droga que echo de todo en una bolsa. a eso le llamo pabellón algo parecido al vomito después de una pea.

Cocada are a traditional coconut confectionery found in many parts of Latin America and Europe. They are particularly popular in Argentina, Bolivia, Brazil, Colombia, Chile, the Dominican Republic, Cuba, Spain, Mexico, Panama, Venezuela, Ecuador, and also in the former Estado da Índia Portuguesa.

Pionono, sometimes spelled pianono in the Philippines, describes different sweet or savory pastries from Granada, Spain, the Philippines, South America, and the Caribbean. They are named after Pope Pius IX's name in Italian, .

corn kernels boiled in lime

Pinchitos or pinchos morunos is a Moorish-derived food in Spanish cuisine, similar to kebab. The name pinchitos is used in the southern Spanish autonomous communities of Andalusia and Extremadura. They consist of small cubes of meat threaded onto a skewer () which are traditionally cooked over charcoal braziers.

Pasteles (; singular pastel), also pastelles in the English-speaking Caribbean, are a traditional dish in several Latin American and Caribbean countries. In Puerto Rico, the Dominican Republic, Venezuela, Panama, Trinidad and Tobago, and the Caribbean coast of Colombia, the dish looks like a tamal. In Hawaii, they are called pateles in a phonetic rendering of the Puerto Rican pronunciation of pasteles, as discussed below.

type of bread in Venezuela

hispanic American confection made with guava pulp and panela

Bienmesabe (Spanish: "it tastes good to me") is a sweet Spanish dessert prepared with honey, egg yolk, and ground almonds as primary ingredients. Its consistency significantly varies depending upon preparation methods used. The dessert is also popular in the cuisine of the Canary Islands. It has been described as influenced by Moorish cuisine. Several variations of the dessert exist.

Quesillo (, meaning "little cheese") refers to different Latin American, Spanish, and Filipino foods or dishes depending on the country:

Type of sandwich

thumb|Tajadas thumb|Venezuelan cuisine [[Pabellon criollo with caraotas fritas, tajadas, cheese, and rice with a fried egg on top.]]

Guasacaca is a savory sauce found in Dominican and Venezuelan cuisine. The name is also spelled sometimes as wasakaka, pronounced the same. It is often used in chicken dishes.

sugar cane-based beverage

Typical Caribbean dish made with coconut milk and seafood

Pernil (pernil asado, pernil al horno, roast pork) is a slow-roasted marinated pork leg or pork shoulder common in Puerto Rico, Dominican Republic, Cuba, Colombia, Venezuela and Ecuador. Pernil is typically accompanied by rice and is commonly shared during Christmas.

A mandoca is a Venezuelan deep fried, ring-shaped food, made with a mix of plantains and cornmeal. It is usually served at breakfast, with butter, cheese and coffee. and it is most popular in Zulia and Falcón states of the country. Mandocas are one of a variety of specialties exclusively created in Zulia.

Polvorosas (Spanish pronunciation: [polβoɾosas]) are traditional Venezuelan and Colombian cookies. They are often made with flour, cornstarch, sugar, milk, and butter (or lard). The word stems from "pólvora," meaning particles that are reduced to one solid thing, in other words, dust. The cookies are known for having a crumble like texture, so they are broken down while being consumed. These cookies are a variation of the Spanish "polvorón," and were adopted by Colombians and Venezuelans during the Spanish colonization.