When it comes to Latin American cuisine, Venezuela is often overshadowed by its more famous neighbors, such as Mexico and Cuba. However, this beautiful country has a rich culinary tradition that is definitely worth exploring. From hearty stews to crispy snacks, Venezuelan food is all about bold flavors and vibrant colors. In this article, we’ll take you on a culinary journey through 20 authentic Venezuelan recipes that will make your taste buds dance.
Arepas Reina Pepiada
Get ready to taste the essence of Venezuela with this authentic Arepas Reina Pepiada recipe. These crispy, cheesy cornmeal patties are filled with melted mozzarella and served with a creamy avocado salsa.
Ingredients:
– 2 cups of pre-cooked white or yellow cornmeal
– 1/4 teaspoon of salt
– 1 tablespoon of vegetable oil
– 1 cup of grated mozzarella cheese
– 1 ripe avocado, diced
– 1/2 lime, juiced
– 1 clove of garlic, minced
– Salt and pepper to taste
Instructions:
1. Preheat a non-stick skillet or griddle over medium-high heat.
2. In a bowl, mix together the cornmeal and salt.
3. Add the vegetable oil and mix until the dough comes together.
4. Divide the dough into 4-6 portions, depending on desired size.
5. Flatten each portion into a disk shape and cook for 4-5 minutes or until crispy.
6. Flip and cook for an additional 2-3 minutes.
7. Assemble the arepas by spreading mozzarella cheese on top of each one.
8. In a separate bowl, mix together diced avocado, lime juice, garlic, salt, and pepper.
9. Serve the arepas with the creamy avocado salsa.
Cooking Time: 20-25 minutes
Pabellón Criollo
Experience the rich flavors of Venezuela with this classic Pabellón Criollo recipe, a hearty dish that combines tender beef, creamy beans, and savory rice.
Ingredients:
– 1 pound beef strips (flank steak or skirt steak)
– 1 cup uncooked white rice
– 2 cups water
– 1 can black beans, drained and rinsed
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– 2 tablespoons vegetable oil
Instructions:
1. Cook the rice according to package instructions using 2 cups of water.
2. In a large skillet, heat 1 tablespoon of oil over medium-high heat. Add the beef and cook until browned, about 3-4 minutes per side. Remove from heat and set aside.
3. In the same skillet, add the remaining 1 tablespoon of oil. Add the chopped onion and cook until translucent, about 3 minutes. Add the garlic and cumin; cook for an additional minute.
4. Stir in the black beans and cooked beef. Season with salt and pepper to taste.
5. Serve the Pabellón Criollo over the cooked rice.
Cooking Time: Approximately 30-40 minutes
Hallacas
Hallacas are traditional Venezuelan tamales filled with a savory mixture of beef, pork, chicken, and vegetables. This recipe brings the flavors of home to your kitchen.
Ingredients:
– 2 cups masa harina
– 1/2 cup lard or vegetable shortening
– 1/4 cup warm water
– Filling ingredients:
+ 1 lb beef, cooked and shredded
+ 1/2 lb pork, cooked and shredded
+ 1/2 chicken, cooked and shredded
+ 1 onion, chopped
+ 2 cloves garlic, minced
+ 1 cup cooked vegetables (peas, carrots, corn)
– Salt to taste
Instructions:
1. Mix together masa harina, lard or shortening, and warm water until a dough forms.
2. Knead the dough for 5 minutes until smooth and pliable.
3. Divide the dough into small balls, about the size of a golf ball.
4. Flatten each ball into a disk shape.
5. Place 1-2 tablespoons of filling in the center of each disk.
6. Fold the dough over the filling to form a tamale shape, sealing the edges by pressing with your fingers or using a little water and cornmeal.
7. Steam the tamales for 45-50 minutes or cook them in boiling water for 20-25 minutes.
Cooking Time: 45-50 minutes (steaming) or 20-25 minutes (boiling)
Cachapas
Cachapas are a traditional Venezuelan dish consisting of crispy cornmeal patties served with melted cheese, meat, or vegetables.
Ingredients:
– 2 cups cornmeal
– 1/4 teaspoon salt
– 1/2 cup warm water
– Vegetable oil for frying
– Optional toppings: shredded cheese, cooked meat (e.g., beef or chicken), sautéed onions and bell peppers
Instructions:
1. In a large bowl, mix together cornmeal and salt.
2. Gradually add warm water to the bowl, stirring with a fork until a dough forms.
3. Knead the dough for 5 minutes until it becomes pliable and smooth.
4. Divide the dough into small balls, about the size of a golf ball.
5. Flatten each ball into a thin patty, about 1/8 inch thick.
6. Heat a non-stick skillet or griddle over medium heat with a small amount of vegetable oil.
7. Fry patties for 3-4 minutes on each side, until they are golden brown and crispy.
8. Serve hot with your choice of toppings.
Cooking Time: 15-20 minutes
Tequenos
A traditional Mexican treat that’s crispy on the outside and soft on the inside, tequenos are a delicious snack or dessert.
Ingredients:
– 1 cup queso fresco (Mexican cheese), crumbled
– 1/2 cup all-purpose flour
– 1/4 teaspoon baking powder
– 1/4 teaspoon salt
– Vegetable oil for frying
– Powdered sugar, for dusting (optional)
Instructions:
1. In a bowl, combine queso fresco, flour, baking powder, and salt. Mix well.
2. Heat about 1-2 inches of vegetable oil in a deep frying pan over medium-high heat until it reaches 350°F.
3. Using a spoon, drop small balls of the cheese mixture into the hot oil, about the size of a golf ball.
4. Fry tequenos for 2-3 minutes or until they’re golden brown and crispy on the outside.
5. Remove from oil with a slotted spoon and place on paper towels to drain excess oil.
6. Dust with powdered sugar (if desired) and serve warm.
Cooking Time: About 10-12 minutes total, including frying time.
Empanadas de Pabellón
Pabellón is a classic Venezuelan dish that combines the flavors of beef, plantains, and cheese. In this recipe, we’ll transform those flavors into crispy, flaky empanadas that are perfect for snacking or as a main course.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegetable shortening
– 1/4 cup warm water
– Filling ingredients:
+ 1 pound ground beef
+ 1 ripe plantain, peeled and diced
+ 1/2 cup shredded queso fresco (or other mild cheese)
+ 1 tablespoon olive oil
+ Salt to taste
Instructions:
1. In a large bowl, combine flour, salt, and shortening. Gradually add warm water until dough forms.
2. Divide dough into 6-8 equal pieces. Roll each piece into a ball and flatten slightly.
3. Place a tablespoon of beef mixture in the center of each dough circle. Fold dough over filling to form a triangle or half-moon shape, pressing edges to seal.
4. Brush tops with olive oil and bake at 375°F (190°C) for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Perico Venezolano
A traditional Venezuelan dish, Perico Venezolano is a flavorful and comforting stew that’s perfect for any meal. This recipe combines the rich flavors of beef, potatoes, and vegetables with a touch of spice and love.
Ingredients:
– 1 pound beef brisket or shank, cut into bite-sized pieces
– 2 large onions, chopped
– 3 cloves garlic, minced
– 2 large potatoes, peeled and diced
– 1 red bell pepper, sliced
– 1 can (14.5 oz) diced tomatoes
– 2 cups beef broth
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium heat. Add onions and cook until softened, about 5 minutes.
2. Add garlic and cook for an additional minute.
3. Add beef and cook until browned, about 5-7 minutes.
4. Add potatoes, bell pepper, diced tomatoes, cumin, salt, and pepper. Stir well.
5. Pour in beef broth and bring to a boil. Reduce heat and simmer, covered, for 1 hour or until beef is tender.
6. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 1 hour
Asado Negro
A classic Argentine dish, Asado Negro (Black Grill) is a hearty and flavorful recipe that’s perfect for any occasion. This dish combines tender beef short ribs with rich, dark mole sauce.
Ingredients:
– 2 pounds beef short ribs
– 1/4 cup lard or vegetable oil
– 2 tablespoons chili powder
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– 1/4 teaspoon salt
– 1/4 teaspoon black pepper
– 1/2 cup dark mole sauce (homemade or store-bought)
– 1/4 cup chopped fresh cilantro (optional)
Instructions:
1. Preheat oven to 300°F (150°C).
2. In a large Dutch oven, heat the lard or oil over medium-high heat.
3. Sear the short ribs until browned on all sides, about 5 minutes per side.
4. Add the chili powder, cumin, smoked paprika, salt, and pepper. Stir to combine.
5. Pour in the mole sauce and bring to a simmer.
6. Cover the Dutch oven and transfer to the preheated oven.
7. Braise for 2-1/2 hours or until the meat is tender and falls apart easily.
8. Garnish with cilantro, if desired.
Cooking Time: 2-1/2 hours
Mandocas
Discover the sweet and crunchy taste of Mandocas, a Mediterranean-inspired snack made with mandarin oranges and crispy almonds.
Ingredients:
– 1 cup mandarin oranges, peeled and segmented
– 1/2 cup sliced almonds
– 2 tablespoons honey
– 1 tablespoon olive oil
– Salt to taste
Instructions:
1. Preheat oven to 350°F (175°C).
2. Line a baking sheet with parchment paper.
3. In a bowl, whisk together honey and olive oil.
4. Add the mandarin segments and toss until coated evenly.
5. Spread the mixture on the prepared baking sheet in a single layer.
6. Sprinkle sliced almonds over the mandarins.
7. Bake for 20-25 minutes or until the almonds are lightly toasted.
8. Remove from oven, sprinkle with salt to taste.
Cooking Time: 20-25 minutes
Serve: Warm or at room temperature. Enjoy as a snack or add to your favorite salads and entrees.
Chicha Venezolana
This traditional Venezuelan drink is a sweet and creamy delight that’s perfect for hot summer days or as a refreshing treat any time of the year.
Ingredients:
– 2 cups of sweetened condensed milk
– 1 cup of evaporated milk
– 1/4 teaspoon of salt
– 1/4 cup of grated coconut
– 1 tablespoon of vanilla extract
– Ice cubes
Instructions:
1. In a large bowl, combine the sweetened condensed milk and evaporated milk. Stir until well combined.
2. Add the salt and grated coconut to the mixture. Stir until the coconut is evenly distributed.
3. Add the vanilla extract and stir gently to combine.
4. Pour the mixture into glasses filled with ice cubes. Serve immediately.
Cooking Time: 5 minutes
Tips:
– You can adjust the amount of coconut to your liking.
– If you prefer a thicker drink, add more sweetened condensed milk. For a thinner drink, add a little more evaporated milk.
Pastelitos Andinos
A traditional Peruvian dish, Pastelitos Andinos are crispy empanadas filled with spicy beef and potatoes. This recipe is a flavorful take on the classic Andean treat.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1/4 cup vegetable shortening
– 1/4 cup warm water
– Filling ingredients:
+ 1 pound ground beef
+ 1 medium onion, diced
+ 2 cloves garlic, minced
+ 1/2 cup diced potatoes
+ 1/2 teaspoon cumin
+ 1/4 teaspoon paprika
+ Salt and pepper to taste
Instructions:
1. In a large mixing bowl, combine flour, salt, and shortening. Gradually add warm water until dough forms.
2. Divide dough into 8-10 equal pieces. Roll each piece into a ball and flatten slightly.
3. Place a tablespoon of beef filling in the center of each dough circle.
4. Fold dough over filling to form a triangle or square shape, pressing edges together to seal.
5. Heat a large skillet with oil over medium-high heat. Cook pastelitos for 2-3 minutes on each side, until golden brown.
6. Serve warm and enjoy!
Cooking Time: 15-20 minutes
Carne Mechada
Discover the flavors of Latin America with this tender and juicy Carne Mechada recipe, a classic Argentine dish made with slow-cooked beef, vegetables, and spices.
Ingredients:
• 1 pound beef brisket or chuck roast, cut into large pieces
• 2 medium onions, chopped
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 can (14.5 oz) diced tomatoes
• 1 cup beef broth
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and black pepper, to taste
• 2 tablespoons olive oil
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the chopped onions and cook until browned, about 5 minutes.
3. Add the garlic, bell pepper, and beef; cook for 2-3 minutes, stirring occasionally.
4. Add the diced tomatoes, beef broth, cumin, smoked paprika, salt, and black pepper. Stir to combine.
5. Cover the pot and transfer it to the oven. Braise at 300°F (150°C) for 2 1/2 hours or until the meat is tender.
6. Remove from heat and let rest for 15 minutes before serving.
Cooking Time: 2 1/2 hours
Quesillo
Get ready for a Mexican delight with this simple and flavorful Quesillo recipe. This cheesy, melty dish is perfect for any occasion.
Ingredients:
– 8-10 corn tortillas
– 2 cups shredded Monterey Jack cheese (or your preferred cheese)
– 1/4 cup chopped onion
– 1 jalapeño pepper, seeded and chopped
– 1 tablespoon vegetable oil
– Salt to taste
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, heat the oil over medium-high heat. Add the chopped onion and cook until translucent.
3. Add the chopped jalapeño and cook for an additional minute.
4. Wrap each tortilla with about 1/4 cup of the cheese mixture, folding in half to enclose.
5. Place the Quesillos on a baking sheet lined with parchment paper.
6. Bake for 15-20 minutes or until the cheese is melted and the tortillas are crispy.
Cooking Time: 20 minutes
Tostones Venezolanos
Experience the authentic flavors of Venezuela with this classic recipe for crispy fried green plantain slices, or tostones.
Ingredients:
– 3-4 ripe green plantains
– Vegetable oil for frying
– Salt, to taste
– Optional: Garlic, chopped; Cilantro, chopped
Instructions:
1. Peel the plantains and cut them into 1-inch thick rounds.
2. Heat about 1/2 inch (1 cm) of vegetable oil in a large skillet over medium-high heat.
3. Once hot, add 2-3 plantain slices to the oil. Fry for 2-3 minutes on each side, or until golden brown and crispy.
4. Remove the tostones from the oil with a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
5. Sprinkle with salt and any desired additional seasonings (garlic, cilantro).
6. Repeat the frying process with remaining plantain slices.
Cooking Time: 10-12 minutes
Sancocho de Gallina
This traditional Sancocho recipe is a staple of Colombian cuisine, perfect for a comforting and flavorful meal. This slow-cooked chicken stew is made with tender chicken, aromatic vegetables, and a blend of spices that will warm your heart and belly.
Ingredients:
– 1 whole chicken (3-4 lbs), cut into 8 pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 2 medium potatoes, peeled and cubed
– 1 large carrot, peeled and sliced
– 1 celery stalk, sliced
– 1 can of diced tomatoes (14.5 oz)
– 2 cups chicken broth
– 1 tsp ground cumin
– 1 tsp smoked paprika
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. In a large pot or Dutch oven, sauté the onions, garlic, potatoes, carrot, and celery in a little oil until tender.
2. Add the chicken, diced tomatoes, chicken broth, cumin, smoked paprika, salt, and pepper. Stir well to combine.
3. Bring the mixture to a boil, then reduce heat to low and simmer for 1 hour or until the chicken is cooked through.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 1 hour
Bollos Pelones
These traditional Spanish doughnuts are a delight to make and enjoy. Bollos Pelones, also known as “hairy balls,” are soft, fluffy, and drizzled with a sweet syrup.
Ingredients:
– 2 cups all-purpose flour
– 1/2 cup granulated sugar
– 1/4 teaspoon salt
– 1/2 cup whole milk
– Vegetable oil for frying
– Syrup (simple sugar syrup or honey)
Instructions:
1. In a large bowl, combine flour, sugar, and salt.
2. Gradually add milk to form a smooth batter.
3. Heat about 2-3 inches of vegetable oil in a deep frying pan over medium heat.
4. Using a spoon, drop small balls of dough into the oil (about 1/4 cup each).
5. Fry for 2-3 minutes on each side or until golden brown.
6. Drain excess oil and place Bollos Pelones on paper towels to dry.
7. Drizzle with syrup while still warm.
Cooking Time: About 10-15 minutes
Pan de Jamón
Pan de Jamón, also known as Spanish ham bread, is a classic Cuban recipe that combines the savory flavors of ham with sweet and buttery bread. This simple yet delicious treat is perfect for a quick snack or addition to your favorite meal.
Ingredients:
– 1 cup all-purpose flour
– 1/4 teaspoon salt
– 1/2 teaspoon sugar
– 1/2 teaspoon active dry yeast
– 1/2 cup warm water
– 2 tablespoons unsalted butter, melted
– 1 tablespoon chopped fresh cilantro (optional)
– 6 slices of ham, diced
Instructions:
1. In a large mixing bowl, combine flour, salt, sugar, and yeast.
2. Gradually add warm water to the dry ingredients and mix until a dough forms.
3. Knead the dough for 5 minutes, then cover with plastic wrap and let rest for 10 minutes.
4. Preheat oven to 375°F (190°C).
5. Roll out the dough into a rectangle shape, about 1/4 inch thick.
6. Brush melted butter evenly over the dough, leaving a 1-inch border on all sides.
7. Sprinkle diced ham and chopped cilantro (if using) over the butter.
8. Fold the edges of the dough inward to create a crust-like border, then bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Pisca Andina
Pisca Andina Recipe
Summary: Pisca Andina is a classic Peruvian dish that combines the flavors of potatoes, onions, and garlic with the sweetness of peas. This recipe serves 4-6 people.
Ingredients:
– 2 large potatoes, peeled and diced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 cup of fresh or frozen peas
– 2 tablespoons of vegetable oil
– Salt to taste
– Optional: chili flakes for added heat
Instructions:
1. Boil the diced potatoes until they are tender, then set aside.
2. In a large skillet, heat the oil over medium-high heat. Add the chopped onion and cook until translucent.
3. Add the minced garlic and cook for 1 minute, until fragrant.
4. Stir in the cooked potatoes, peas, and salt. Cook for an additional 2-3 minutes, or until the peas are tender.
5. Taste and adjust seasoning as needed. If desired, add chili flakes for added heat.
Cooking Time: 20-25 minutes
Majarete
Majirete is a creamy and flavorful rice dish cooked in coconut milk, perfect for any meal.
Ingredients:
– 2 cups uncooked white rice
– 3 cups water
– 1/4 cup vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup coconut milk
– Salt to taste
Instructions:
1. Rinse the rice and soak it in water for 30 minutes. Drain and set aside.
2. Heat oil in a large saucepan over medium heat. Add the chopped onion and sauté until translucent.
3. Add the garlic and cook for another minute.
4. Add the soaked rice, coconut milk, and salt. Stir well to combine.
5. Bring to a boil, then reduce heat to low and cover. Simmer for 15-20 minutes or until the liquid is absorbed and the rice is cooked.
Cooking Time: 20 minutes
Polvorosas
Polvorosas Recipe: A Classic Filipino Treat
Polvorosas are a beloved Filipino snack that’s easy to make and perfect for any occasion. This recipe yields crispy, flavorful cookies that are sure to please.
Ingredients:
– 1 cup all-purpose flour
– 1/2 cup cornstarch
– 1/4 cup powdered milk
– 1/4 cup sugar
– 1/2 teaspoon salt
– 1/4 teaspoon baking powder
– 1/2 cup vegetable shortening, softened
– 1 egg, beaten
– 1 tablespoon vanilla extract
– Pinch of salt
Instructions:
1. Preheat oven to 350°F (180°C). Line a baking sheet with parchment paper.
2. In a large bowl, whisk together flour, cornstarch, powdered milk, sugar, and salt.
3. Add the softened shortening and mix until the mixture resembles coarse crumbs.
4. Beat in the egg and vanilla extract until well combined.
5. Roll out the dough to about 1/8 inch thickness. Cut into desired shapes.
6. Place on prepared baking sheet and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Summary
Discover the rich culinary heritage of Venezuela with this collection of 20 authentic recipes. From savory arepas and empanadas to sweet pastelitos and chicha, these traditional dishes showcase the country’s cultural diversity. Try your hand at making Arepas Reina Pepiada, Pabellón Criollo, or Cachapas, or indulge in popular snacks like Tequenos and Mandocas. With this variety of recipes, you’ll be transported to the vibrant streets of Caracas and beyond, where food is a symbol of love, community, and celebration.
