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VZ Foods
VZ Foods

Traditional Dishes

Main Dishes:

Arroz con coco

Asado negro
Bistec a caballo
Bollo pelón

Chivo en coco
  Corbullón de mero
Ensalada de pollo
Lengua de Res Mandoca

Hervido de gallina
Pabellón criollo
- Creole
Pastel de pollo

Pescado sudado
Pisca Andina
Pisillo de chigüire
Sancocho de pescado
Sopa de rabo
Torta de plátano
caraotas negras




Buñuelos de yuca
Conserva de coco
Conserva de güayaba
Dulce de leche
Dulce de lechoza
Pudín de chocolate
Torta de queso
Taco en coco


Leche de Burra
Papelón con limón
Ponche Crema


Marquesa de almendras
Torta Burrera
Torta de jojoto
Torta de pan


Pan de jamón

Food & Drink
Venezuelan food is one of the country's best kept secrets. There are many very unique dishes, particularly in the "fast food" category. Cumin and saffron are used in many dishes but the distinctive and delicate flavor of most of the popular dishes comes from the use of local roots and vegetables.
Some traditional Venezuelan dishes:
  • Arepa: the native bread made from  ground corn, water and salt into a plain fried corn pancake. They are filled with almost anything, including eggs and tomato for breakfast, beef, chicken, ham, sausage, shrimp, cheese, salad and even baby shark. The Arapa is reminiscent of polenta, but the corn texture is both finer and firmer.
  • Empanada: Deep-fried cornmeal turnover filled with chicken, ham, cheese, fish or meat.
  • Cachito: Hot croissant filled with chopped ham and or cheese.
  • Cachapa: Thick, slightly sweet pancake made with maize and served with mozzarella-type cheese (queso guayanesa).
  • Hallaca: Traditional Christmas  and New Year dish made from chopped beef, pork and chicken with green peppers, onion, garlic, tomatoes, raisins, olives and various herbs and spices all mixed into maize dough. It is then wrapped in banana leaves and steamed.
  • Hervido: soup made with chunks of beef, chicken or fish and native vegetables or roots
  • Pabellón Criollo: Venezuela's national dish, consisting of shredded beef mixed with black beans (caraotas negras) and cheese, served with fried plantain (cooking banana) and rice.


The most common meat dishes in Venezuela are fried and grilled fish and meats usually served with rice. Generally, beef and chicken are most popular, though other meats such as goat are preferred in certain regions. Pork is eaten mostly at Christmas.
  • Any boneless steak cut from loin end, short loin or rib = Churrasco
  • Beef = Res
  • Beef tongue = Lengua de res
  • Boneless chuck = Solomo abierto entero
  • Boneless loin end = Ganso entero
  • Bottom round = Muchacho cuadrado entero
  • Brain = Sesos
  • Brisket = Pecho
  • Chop = Chuleta
  • Chuck = Solomo abierto
  • Chuck roast = Pulpa de solomo abierto
  • Club steak = Solomo y costilla
  • English Cut for braising = Papelon
  • Eye of the round = Muchacho redondo entero
  • Flank steak (larger than in US) = Falda
  • Ground beef = Carne molida
  • Heart = Corazon
  • Heel of round = Muchacho redondo
  • Kidneys = Rinones
  • Liver = Higado
  • Liver, sliced = Bistec de higado
  • Meat= Carne
  • Meat, ground = Carne molida
  • Meat, lean ground = Carne molida sin grasa
  • Meat, tender = Carne blanda
  • New York steak = Churrasco
  • Prime rib = Solomo de cuerito
  • Prime Rib with bones removed = Solomo de cuerito entero
  • Roast Beef = Rosbif
  • Rolled, String-Tied Roast Beef = Rosbif amarrado
  • Rump Roast (top of the rump) = Punta de Trasera
  • Prime Rib Roast = Solomo de Cuerito
  • Standing Rib Roast = Solomo de cuerito entero con hueso
  • Shank for soup or stew (with bone) = Lagarto con hueso
  • Shank cut length-wise = Lagarto sin hueso (Preparation, boil until almost tender, separate meat fibers, add barbecue sauce and simmer.)
  • Shoulder = Ganso de paieta
  • Sirloin = Solomo
  • Sirloin steak = Chuleta de res
  • Sirloin tip (tip of the loin) = Chocozuela entera
  • Sirloin for barbecuing = Bistec de solomo para parrilla
  • Slow long cooking roast = Asado
  • Short ribs used for soups (sancocho-Venezuelan soup) = Costillas de res
  • Steak = Bistec
  • Steak, small, 1 ½ inch round-shape = Medallon de Lomito or de ganso
  • Steak, ground round = Carne molida de pulpa negra
  • Steak, top round = Bistec de pulpa negra
  • Steaks, very thin = Milanesa
  • Stewing Meat = Carne para guisar
  • Tenderloin = Lomito
  • T-Bone = Solomo con lomito
  • Tongue = Lengua
  • Top sirloin = Ganso

There is an abundance of fruits in Venezuela. The batido is a blended ice and fresh fruit drink.

Fresh fruit juices are readily available, as are batidos, a thicker juice, and milkshakes (merengada).

Choose from Mango, papaya (lechosa), avocado (aguacate) oranges (naranja), banana (cambur) coconut (coco), passionfruit (parchita), melon (melón), pineapple (piña), guava (guayaba) and soursap (guanábana). Parchita is a favorite, although many people don't like it at first. It's an acquired taste, but once acquired, the best fresh orange juice doesn't even compare for sophistication in terms of complex natural acids and sugars
Sugar cane juice with lemon (papelón con limón) and fresh coconut milk are also on offer.
Beer is ubiquitous, and the most popular brand is Polar. Rum, the commonly found spirit, comes in several varieties and is mixed with coke to make Cuba Libre, a favourite drink amongst Venezuelans.
Coffee is domestically produced in Venezuela and is the most common hot beverage. It is always offered to visitors as a welcome drink.

Plantains, or patacones

Last Update: NOV2006 || Main Page: