Venezuelan cuisine is influenced by its European (Italian, Spanish, Portuguese, and French), West African, and indigenous traditions. Venezuelan cuisine varies greatly from one region to another. Food staples include corn, rice, plantains, yams, beans and several meats. Potatoes, tomatoes, onions, eggplants, squashes, spinach and zucchini are also common side dishes in the Venezuelan diet. Ají dulce and papelón are found in most recipes. Worcestershire sauce is also used frequently in stews. Venezuela is also known for having a large variety of white cheese (queso blanco), usually named by geographical region.

Main dishes

Typical snacks

Beverages

Breads

Desserts

Cheese

Queso blanco is very popular in Venezuela. It is produced all over Venezuela with different flavors and textures. The name of each variety of cheese is usually related to the geographical region.

Other foods