Gastronomy in Venezuela

Cuisine in the country is usually characterized by tastiness. Venezuelan cooking has native, African, European origin and some unusual cuisines were created by immigrant in early centuries.

The national dish in the country is pabellon criollol, which is made from rice, stewed black beans and sliced beef. Other popular main dishes include chicharrón (deep fried pork), chivo en coco (cooked with goat, coconut milk and mashed green bananas fried), hallaca (usually served during Christmas, prepared with chicken, beef, pork, capersm olives wrapped in maize and raisins), hervido de gallina (hen soup), mandoca (cornmeal ring deep fried), ñoquis (potato pasta), pasticho (lasagna Venezuelan style), perico (cook with butter, scrambled eggs, tomatoes, onions and peppers), pisca andina (chicken brew with carrots, eggs, potatoes and ground pepper), polenta (made from cornmeal) and sopa de mondongo (cooked with diced tripe, cabbage, carrots, celery, cilantro, tomatoes, onions, garlic and bell peppers).

Typical local snacks that are recognized in the country are cuban pastry (baked puff pastry), galician empanada (preapared with pork loin or cod fish), arepa (unleavened patty made of cornmeal which can be grilled, baked, or fried), ccroissant, tequeño and topacachus. Some delicious desserts in the country are besitos de coco, bienmesabe (made from meringue and coconut), dulce de leche, marquesa de almendras, mousse de chocolate, pudin de chocolates, quesillo, profiterol, pionono, torta burrera, torta de queso, torta de auyama (pumpkin cake), torta de jojoto (corn cake), torta negra and zabaglione. Specialty beverages that are served in the country include chinotto (Italian lime soda), toddy (powdered sweetened chocolate with cold or hot milk), jugo de panchita (fruit juice), cocada (coconut milkshake), chicha, frescolita, ponche crema and malta (non-alcoholic fizzing malt).