Gabby Puche and Christabel Menezes
Corn has remained an important staple in Venezuelan cuisine, providing comfort and a source of great nutrition.
Nutrition: dietary fiber, whole grain, gluten free, lutein and zeaxanthin. It is used in arepas, empanadas, hallacas, cachapas and bollitos.
Pernil: Venezuelan pork roast.
Empanadas: Fried/baked turnovers with various fillings.
Cachapas: Sweet corn pancake cooked in a budare (a clay/iron plate). Served with queso de mano.
Bistec a Caballo: ‘Steak on horseback’. Fried eggs with steak.
Asado Negro: ‘Dark beef roast’ from Caracas. Made with onions, sweet peppers and other aromatics.
Casabe: Crispy flatbread made from cassava (yuca) flour.
Chivo al Coco: Goat meat cooked with coconut milk.
Lengua de Res: Beef tongue cooked in various spices.