Venezuela is located on the Northern coast of South America. The cuisine reflects its biodiversity and multi-cultures coexisting with one another, making it one of the most varied in the region. There is a strong Mediterranean influence given the wide variety of migration from Spain, France, Italy, and Portugal as well as African (Through populations of slaves brought by the Spaniards), Caribbean, Hindi, plus Indigenous who already occupied the territory.
It is known for the extended use of corn/maize, plantains, peppers, grains, beans, root vegetables, sugar cane, meats, and different varieties of birds, from which many dishes with unique and extraordinary flavors come. Among these delectable dishes are Pabellon Criollo, Arepas, Empanadas, Cachapas, Pisca Andina, Tarkari de Chivo, and Sancocho, which are included in detail in this cookbook.
Due to the territorial extension and the diversity of agricultural resources, Venezuelan cuisine varies by region and the typical elements of the food of each region are as follows:
*East, Guyana, and the Caribbean: predominance of wild-caught seawater and river fish, seafood, and lobsters. Root crops like yams, yuca, and potatoes. Beef in the south-plains area where there's a production of soft fresh cheeses such as Guayanes, Hand cheese, Braided, Mozzarella Criolla, etc. Everyday meals are fried or stewed fish served with arepas, rice, salad, and sweet plantains or tostones. There are tendencies of European dishes such as clams in white wine sauce, Paella, etc.
*West and Zulia: consumption of goat, lamb, and rabbit. Tendencies to local dishes with large Indigenous and European influences. There's also a variety of fast foods particularly from the Zulia state, among these are: Patacon, Tumbarrancho (A variety of Arepas), and fried wheat pies.
*Central: more diversity of food by being closer to productive areas, but a lack of major agriculture regions makes for large consumption of chicken, pork, beef, fish stews or roasts, rice, pasta, salads, and a big influence of international cuisines ranging from Spanish, Italian, French, Portuguese and other European countries such as Germany, etc.
*Plains: similar cuisine to the plains from Brazil, Uruguay and Argentina. Large consumption of beef and game such as Chiguire, Lapa, and Morrocoy. Grilled, roasted, and meat on a stick served with Cachapas. High production of cheese and milk derivatives.
*Andes: related to the Colombian Andes; use of potatoes, wheat, and root crops. Beef, lamb, chicken, very little consumption of fish except for farmed trout. European-oriented and stays true to the South American Andes' cuisine.