Asado Negro (which literally translates to "dark beef roast") is a distinctive dish of the Venezuela's capital, Caracas. It’s made with a cut of beef called eye-of-round, marinated in a mojo (spice mix) containing the onions, paprika, garlic and sweet peppe. Asado Negro’s tender beef is usually...

In Venezuela, specifically in the region of Zulia, people invented a variation of Patacón venezolanos as a fast (and delicious) food. It’s made of two slices of fried green plantain. In the middle, people add shredded beef or chicken, salad, grated cheese, boiled eggs, sometimes some vegetables,...

Yo-Yo is a “innovative” Venezuelan sandwich made of two fried plantain slices, having filling in between.Yoyos are similar sandwiches made with ripe sweet plantain instead of woody green plantain of Patacón Zuliano. Yo-yo’s are sandwiches that are made up of two slices of plantains and some cheese,...

The Fosforera is seafood and tomato soup traditionally from the cost of Venezuela. This soup can be made from a variety of seafood, often including shrimp,squid,mussels,clams, prawn, octopus, calamari and crab . Besides seafood, it also includes various types of vegetables, for example, onions,...

Polvorosa de Pollo is chicken pot pie, a classic of the Venezuelan cuisine, one the most delicious dish ever. The dish is especially popular in Caracas, but it's enjoyed throughout the country. It consists of fragile and delicate dough (hence the polvorosa in the name, from polvo, which means dust)...

Chivo Al Coco a dish that is customary in the western part of Venezuela. It is a favorite beach food in the occidental coastal regions of Venezuela like Zulia. Shredded goat meat is braised in a sauce of coconut milk, garlic, cumin, achiote, oregano, peppers, onions, cilantro, tomatoes and served...

Pabellon Empanadas are half-moon shape, savory pastries made of dough and filled with a variety of ingredients. The filling varies greatly, and can include anything from beef, chicken, pork, tuna, cheese, and / or vegetables, seasoned vibrantly, then baked or fried to perfection. The Venezuelan...

Hallaca is a tamale from Venezuela. It consists of corn dough stuffed with a stew of beef, pork, or chicken and other ingredients such as raisins, capers, and olives. Hallacas are folded in plantain leaves, tied with strings, and boiled; The dish is traditionally served during the Christmas season...

Sopa de mondongo is a soup made from diced tripe (the stomach of a cow or pig) slow-cooked with vegetables such as bell peppers, onions, carrots, cabbage, celery, tomatoes, cilantro, garlic or root vegetables. In Venezuela, the dish itself is referred to as mondongo while the tripe is called...

Pan de Jamón is a savory rolled bread that is a staple on Venezuelan tables during the December holiday season. This bread is thought to have originated in 1905 in Caracas, the capital of Venezuela, at Gustavo Ramella's Bakery. In Venezuela, this slightly sweet bread stuffed with ham, olives, and...

Pabellón criollo is a traditional Venezuelan dish, the local version of the rice and beans combination found throughout the Caribbean. It is a plate of rice, shredded beef in stew or tender, savory flank steakand stewed black beans. Common additions include tajadas (fried plantain) or a fried egg....

The arepa is a flat, dish-shaped, unleavened patty made of maize flour which can be grilled, fried, or even boil. it is popular in Colombia and Venezuela, where it is served daily. Arepas can be stuffed with fillings like cheese, carnitas, spicy chicken, sweet potatoes, black beans, sauces, and...