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.
Venezuelan Cuisine
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Source Pabellon criollo, Wikipedia
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Source Venezuelan Cuisine (Wikipedia)
Source Venezuelan Cuisine (Wikipedia)
Source Venezuelan Cuisine (Wikipedia)
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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.
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