Food and Dining in Venezuela

Cumin and saffron are used in many dishes but the distinctive and delicate flavor of most of the popular dishes comes from the use of local roots and vegetables. Some local specialties are tequenos, a popular hors d’oeuvres (thin dough wrapped around a finger of local white cheese and fried crisp); arepas (the native bread), made from primitive ground corn, water and salt; and tostadas, which are used for sandwiches (the mealy center is removed and the crisp shell is filled with anything from ham and cheese to spiced meat, chicken salad or cream cheese).

Guasacaca is a semi-hot relish used mostly with grilled meats. Pabellon criollo is a hash made with shredded meat and served with fried plantains and black beans on rice. Hallaca is a local delicacy, eaten at Christmas and New Year; cornmeal is combined with beef, pork, ham and green peppers, wrapped in individual pieces of banana leaves and cooked in boiling water. Parrilla criolla is beef marinated and cooked over a charcoal grill.

Hervido is soup made with chunks of beef, chicken or fish and native vegetables or roots. Puree de apio is one of the more exotic local roots (boiled and pureed, with salt and butter added, it tastes like chestnuts). Empanadas (meat turnovers), roast lapa (a rare, large rodent) and chipi chipi soup (made from tiny clams) are excellent. Table service is the norm and opening hours are 2100-2300.

There is no good local wine, although foreign wines are bottled locally. There are several good local beers, mineral waters, gin and excellent rum. Coffee is very good and a merengada (fruit pulp, ice, milk and sugar) is recommended.

Batido is similar but with water and no milk. Pousse-cafe is an after-dinner liqueur. Bars have either table or counter service. A lisa is a glass of draught beer and a tercio a bottled beer. Most bars are open very late and there are no licensing laws.