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
Beer
Chicha – non-alcoholic drink, made of boiled white rice, milk and sugar
Cocada – Coconut milkshake, found mostly in coastal areas
Mango juice
Passion fruit juice
Malta – Non-alcoholic carbonated malt
Papelón con limón
Ponche crema – Served especially during Christmas season
Venezuelan rum
Frescolita (strawberry-flavored soda) Chinotto (the counterpart to Sprite) Tequila – Served at celebrations. Guayoyo – Slightly watered down black coffee, commonly served after meals
Breads
Casabe – cassava flatbread
Pan dulce – Spanish for "sweet bread" Pan de jamón – usually filled with ham, olives, and raisins and usually eaten during the Christmas season
Desserts
Alfajor – maize cookie with arequipe and grated coconut
Bienmesabe
Brazo gitano (the Spanish Swiss roll) Conserva de guayaba – Guava confection Pudín de chocolate – chocolate pudding Dulce de lechosa – Green papaya slowed cooked in a syrup flavored with cinnamon, cloves, and vanilla Mousse de chocolate Quesillo – local–style caramel flan Polvorosas – butter cookies with cinnamon Chupichupi – a water-based frozen snack in a plastic tube, a freezie
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.