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Venezuela Food
Venezuelan food, though strongly influenced by French, Italian, and Spanish recipes, has over the years seen many modifications, resulting in flavors and styles that are uniquely Venezuelan. |
While most coastal recipes use freshly caught fish and shellfish, tubers like potatoes and yucca are widely used in the highlands, and tropical fruits and vegetables are used in the Amazon regions. Corn, rice, pasta and spices are common in all the regions.A small pastry or toast, ham crescent rolls or cachitos de jamon, with tea, coffee or juice is what is considered a typical Venezuelan breakfast. The midday meal is the biggest of all meals for most Venezuelans, so naturally all restaurants have a wide variety of dishes available for lunch.
Almost every restaurant offers ‘lunch specials’ or what they call the 'menu ejecutivo' or 'menu cubierto',which are filling, includes a set meal with a large selection of courses, and priced very economically. Dinner in Venezuela is usually a light snack.
Apart from the swanky restaurants in Caracas and at the plush resorts, typical Venezuelan meals are very cheap by Western standards. You can get a large, well cooked shrimp dish for only USD 10, while a thick, juicy steak will come for just USD 5.
Typical Venezuelan dishes include 'pabellon', which is also the national dish, and is made of rice, black beans and banana, covered in stewed and shredded meat. A common Venezuelan snack is 'arepas', which is made of corn flour, water and salt, comes either fried or baked, topped with chicken, ham, cheese, or jam. 'Hallaca' is a cake like dish made of cornmeal and a combination of beef, ham, pork and green peppers, wrapped in banana leaves and then boiled.
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