Typical+Venezuelan+Meals

Diego Pulido 12/5/2011

=Venezuelan Cuisine=

Cuisine in Venezuela has influences from European countries such as Italy, Spain, and France. It also has Indigenous influences from when before Spaniards arrived in Venezuela in 1498. Most regions have their specific typical foods but they key feature to all the foods is that they are flavorful, unique, and seasoned to what they call "perfection." The reason why regions have different typical foods is due to its broad cultural diversity and geography so each region has its own regional recipes. Although one can find just about every type of geographical terrains from Amazonian rain forest to a small dessert, the four main regions of Venezuela are the Western States, the Eastern states, the Andes, and the Llanos. These different terrains leads to different crops, bovine animals, ingredients, styles, and resources to be local to certain areas. for example in the Coastline one can find many dishes to have a wide variety of fish and influences from the Caribbean.


 * Regional Map of Venezuela**
 * Islas= Islands
 * Sur del Orinoco= Amazonian region
 * Llanos= Plains
 * Maracaibo, Coro, Cordillera Central= Western region>> COASTLINE
 * Oriente, Sistema Deltaico= Easter region>> COASTLINE

= = =__**Typical Most Famous Meals in Venezuela**__=

=
Without a doubt the the main meal of Venezuela is called the //Arepa//, to the point where it is viewed as the traditional national food. The //Arepa// is a flat, round, cornmeal cake made of corn or flour which can be grilled, baked, or fried. //Arepas// are cut open in half and filled with numerous mixes of foods, they can be filled with black beans, eggs, tomatoes, salad, cheese, shrimp, chicken, beef, pork, avocado, etc. Arepas are very popular at roadside stands where they are sold with many different contents. There is a different kind of //Arepa// in the Andean region called //Arepa Andina//, the difference is that the Andean Arepas are made out of wheat instead of flour. //Arepas Andinas// are not eaten with as many different inside varieties, they are eaten mostly with white cheese or cream cheese. //Arepas// are so typical in Venezuela that there is even an electric //Arepa// maker (tostyarepas), that cooks the //Arepas// for you. All one has to do is prepare the dough and insert the uncooked dough in the makers.=====

Arguably, the most famous //Arepa// in Venezuela is called the [|//Reina Pepiada//] (The Voluptuous Queen)//.// This Arepa is filled with chicken salad, mayonnaise and avocados.

Cahapas (Corncackes)
Cachapas are pretty similar to a pancake but much thicker and made from sweet corn, salt, and oil or butter. The corn kernels are grinded and crushed until they form sort of a powder mixture which is then mixed with water, salt and oil to then be cooked on a flat griddle plate. Most of the time Cachapas are folded in half and filled with soft white cheese. Cachapas like the Arepas are sold along at roadside stands or restaurants.

The most popular way to eat a Cachapa is with //Queso de Mano// (hand-made cheese), or with //Queso Guayanes// (cheese typical to the Guayana region). It is also popular to eat it alongside some //Chicharron// (fried pork)

Pabellon criollo
//Pabellon criollo//is known as the most popular dish/meal in Venezuela. It is popular throughout the whole country and it is known as the national dish. The dish consist of rice, black beans and shredded beef. It is sometimes accompanied by //Tajadas// (fried plantain slices).
 * //Tajadas// are also very popular in all meals. It doestn't have to be with just //Pabellon Criollo//, they can be eaten alongside pretty much all meals.

Hallaca (Christmas)
//Hallacas//are traditionally eaten during Christmas, as Turkey is eaten in the U.S during thanksgiving. Although the process of making Hallacas is very long, people in Venezuela make them each and every year to the point where they like to have some leftover and freeze them to eat throughout the year. An //Hallaca// is a combination of pork, chicken, beef, raisins, olives, and capers that are wrapped in maize dough and tied with string in cooked plantain leaves, and then they are steamed or boiled. Hallacas are known for their rich sweetness because they are absorb some of the flavor from the plantain leaves they are wrapped in.

Pan de Jamon (Christmas)
Another Christmas traditional meal in Venezuela is //el Pan de Jamon// (Ham bread). This bread is eaten alongside //Hallacas// at most homes during Christmas. This bread is filled with ham, raisins, olives, and cheese and is known for how soft and flavorful it is.

Empanadas
Although //Empanadas// are traditional throughout South America (mainly in Chile and Argentina), Venezuelans love //Empanadas// almost as much as they love //Arepas//. Empanadas can be made out of flour, out out corn dough, then filled with some additive, sealed shut, and then they are deep fried. Just like //Arepas//, //Empanadas//can be stuffed with just about anything. It very much depends on what region of the country you are in for what Empanadas are filled with. For example they can be filled with pork in one region, or with fish in the coast. In a way an //Emapanada// is a variation an Italian Calzone.

=**__Drinks__**=

Chicha
Chicha is made of boiled rice, milk, and sugar. It is usually of white color, and it has cinnamon on top. It is the Venezuelan version of Mexican Horchata which is very similar in consistency and color. The main difference is that Venezuelan Chicha is sweeter and a bit thicker. It is so popular that they are sold [|commercially] in grocery stores and Panaderias (baked goods store) all over the country. In the Andean region there a different version of the Chicha called //Chicha Andina.// This version of the Chicha is slowly cooked from pineapple peels and rice until the rice absorbs all the flavor from the pineapple peels. Then the water is drained and the cooked ingredients are then blended together and then it is drained with a strainer to get all the pineapple bits out. This yellow liquid is then put in pot and it is buried underground where the locals let it ferment for a couple months. It is said that the more that the Chicha is fermented the better it tastes because it becomes stronger in taste. Most people from the city do not like Andean Chicha as much as the regular one because of the sourish flavor the Chicha gets from fermentation.



Sources

http://www.southamerica.cl/Venezuela/Food.htm, WEB

Lo Mejor de la Comida Venezolana, Cook Book my mom ownes

Mother knowledge, I asked my mom for a some ideas and questions I had

Own personal knowledge, I have been to Venzuela a lot of time before as my mom was born there

http://en.wikipedia.org/wiki/Venezuelan_cuisine, WEB