Cooking influenced by European (Italian, Spanish, Portuguese, German and French), West African and indigenous traditions, and varying greatly from one region to another. Food staples include corn, rice, plantains, yams, beans and several meats, with aji dulce and papelon found in most recipes. Venezuela is also known for a large variety of white cheese, queso blanco, usually named by geographical region. Italian settlers contributed pasta and meat products, and arepas, thick disks of precooked cornmeal, are the most distinctive Venezuelan food.
Connections
Features Dish
Source Pabellon criollo, Wikipedia
Uses Ingredient
Source Venezuelan Cuisine (Wikipedia)
Source Venezuelan Cuisine (Wikipedia)
Source Venezuelan Cuisine (Wikipedia)
In the Other Atlases
Originated In
Also in Geography Atlas: where this subject originated.
Sources
Venezuelan Cuisine (Wikipedia)
Uses Ingredient: Maize, Lead section
Food staples include corn, rice, plantains, yams, beans and several meats.
Uses Ingredient: Rice, Lead section
Food staples include corn, rice, plantains, yams, beans and several meats.
Uses Ingredient: Yam, Lead section
Food staples include corn, rice, plantains, yams, beans and several meats.
View the SourcePabellon criollo, Wikipedia
Features Dish: Pabellon Criollo, Lead paragraphQuote, Features Dish: Pabellon Criollo, Lead paragraph
Pabellón criollo (Latin American Spanish pronunciation: [paβeˈʝoŋ ˈkɾjoʝo]) is a traditional Venezuelan dish that is considered the national dish.
Reader Challenges (0)
No disputes yet. Spotted an error or a better source? Open the first one.
Sign in to dispute this or suggest a correction.