Due to its location in the world, its diversity of industrial resources and the cultural diversity of the Venezuelan people, Venezuelan cuisine often varies greatly from one region to another. Its cuisine, traditional as well as modern, is influenced by indigenous peoples and its European ancestry (Italian, Spanish, Portuguese, and French), and is also influenced by African and Native American traditions. Food staples include corn, rice, plantain, yams, beans and several meats. Potatoes, tomatoes, onions, eggplants, squashes and zucchini are also common sides in the Venezuelan diet.
Hallacas typically have a mixture of beef, pork, chicken, capers, raisins, and olives wrapped in maize (cornmeal dough), bound with string within plantain leaves, and boiled or steamed afterwards
- Pan dulce – Spanish for "sweet bread"
- Pan chabata – Italian "ciabatta"
- Pan Frances, or Canilla
- Pan Siciliano – round loaf of country bread.
- Pan de jamón – usually filled with ham, olives, and raisins and usually eaten during the Christmas season.
- Queso de Año
- Queso de Bola relleno
- Queso de Cabra
- Queso de Mano
- Queso Guayanes
- Queso Telita
- Queso Paisa
- Queso Parmesano
- Cuajada andina
- Queso Palmizulia
- Queso Clineja – Venezuelan slang. RAE (Crizneja)
- Vuelvealavida – one of a range of seafood cocktails commonly found in beach culture
- Guasacaca – a sauce prepared with avocado, cilantro, peppers, onions, and garlic. There are two varieties: green (mild) and red (hot).
- Tajadas – fried plantain slices
- ↑ 1.0 1.1 1.2 1.3 1.4 1.5 Kohnstamm, Thomas; Kohn, Beth. "Venezuela." Lonely Planet. Accessed October 2011.
- ↑ Brittin, Helen (2011). The Food and Culture Around the World Handbook. Boston: Prentice Hall. pp. 20–21.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>
- ↑ Romero, Aldemaro (21 June 1998). "Pasticho". notitarde.com (Spanish). Retrieved 2006-04-28.<templatestyles src="Module:Citation/CS1/styles.css"></templatestyles>