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The typical foods of Venezuela are the Black Roast, the Creole Pavilion, the Hallaca, the Cachapa, the Arepa, the Cazabe, the Maize Flour Empanadas, the Boiled Chicken, the Meat or the Fish.
The Criollo Pavilion, full of flavors, is probably the typical Venezuelan food par excellence. Its ingredients are white rice, shredded beef, fried banana slices and refried black beans. Like all other dishes, it has its variants depending on the region.
The origin of the Arepa is ancestral. Already the Indians made arepas from a mass of cooked corn and ground. At present they are made with white corn flour, salt, water and oil. With the dough prepare some buns and then they are given the definitive form. There are chorizo arepas, sweet arepitas, arepas "peeled" with ashes, roasted arepas.
The Hallaca is the clear demonstration of Venezuelan miscegenation, since its ingredients have different origins: the banana leaf, used by the Native Americans and the African Negro; The maize mass, traditional from Venezuela; Meat, olives, capers and raisins, of net Spanish influence. The hallaca is traditionally served for Christmas.
The sancocho is a thick soup made from cassava, potato, banana and various legumes to which chicken or beef is often added.