The Venezuelan dishes has a native Indian roots and hereditary European influence, the cuisine of these lands is the fusion of various cultures, while owning a distinct personality. It is characterized by the use of corn, cassava, bananas, peppers, grains, tubers, sugarcane, meat and a wide variety of birds, as a result some unique and extraordinary dishes.
The most representative dishes of our cuisine is by excellence the Pabellon Criollo (a mix between black beans shredded meat, white rice and sweet plantains), La Arepa, La Hallaca (sort of a Burrito made out from corn flour, but inside is shredded meat, different sorts of birds, almond, green pepper, red pepper, and olives), La Cachapa, Las Empanadas made out of Corn flour, The Asado Negro and cassava (cazave), the Boiled Chicken, Beef or Fish (which are soups). Venezuelan cuisine deployment of various desserts among which are those original from the natives like The Majarete, The tequiche and sweets based newsprint. A sweet mix from papelón. The home-made colonial era, where underlines La Torta Bejarano, corn cake, Bread cake, Banana cake, puddings and cheeses as well as pineapple, guava, orange and coconut. Another variety of sweets are recognized in Syrup Sweets, of infinite variety, ranging from Papaya with cinnamon sticks until Mamey, through guava, passion fruit, orange, coconut. Also the Cocoa from Venezuela is denoted as the best cocoa in the world.
