Venezuelan cuisine

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Due to its world, its diversity of industrial resources and the cultural diversity of the Venezuelan people, Venezuelan cuisine often varies greatly from one region to another. Its cuisine, traditional as well as modern, is influenced by its European (Italian, Spanish, Portuguese, and French), West African and Native American traditions. Food staples include corn, rice, plantain, yams, beans and several meats. Potatoes, tomatoes, onions, eggplants, squashes, spinach and zucchini are also common sides in the Venezuelan diet.

Video Venezuelan cuisine

Main dishes

Maps Venezuelan cuisine

Typical snacks

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Beverages

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Breads

• Pan dulce - Spanish for "sweet bread"
• Pan chabata - Italian "ciabatta"
• Pan Frances, or Canilla
• Pan Siciliano - round loaf of country bread.
• Pan de jamón - usually filled with ham, olives, and raisins and usually eaten during the Christmas season.

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Cheeses

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Desserts

Cakes

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Seafood

• Vuelvealavida - one of a range of seafood cocktails commonly found in beach culture

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Other foods

• Guasacaca - a sauce prepared with avocado, cilantro, peppers, onions, and garlic. There are two varieties: green (mild) and red (hot).
• Salpicón
• Tajadas - fried plantain slices

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See also

• Latin American cuisine
• South American cuisine

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References

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External links

Source of article : Wikipedia