Venezuela national round
- Introduction
- 2023 round
- Contact
From the Bocuse d’Or Venezuela Academy, we are very grateful and proud to be part of this great family such as Bocuse d'Or, to be able to tell a little more about such an unknown country in the American Caribbean as our dear Venezuela.
Take a little history about Venezuela
We are able to tell a little more about our country through our rivers, mountains and seas, from the shores and at sunsets, a country that has history since the IX century with the paleo-indian period, following by the colonial period around 1600, and later with the Mediterranean influence of the Spanish in 1890 where the Ancestral and pre-Hispanic cuisine is generated.
Due to the territorial extension, the diversity of agricultural resources and the multiculturalism of the Venezuelan people, gastronomy varies according to the region of the country in question, so in general terms the typical elements of the cuisine of each state are the following :
In the East of Venezuela
Guyana and Caribbean, predominance of sea and river fish, shellfish and lobsters, tubers such as yams, potatoes and Chinese ocumo, corn and beef in the southern plains where there is also production of soft fresh cheeses (guayanese, de mano, clineja, criolla mozzarella, etc.), daily meals of fried or stewed fish accompanied with arepas, rice, salad, plantains or slices. Trend of European maritime foods (such as clams with white wine, paella, etc.).
In the West and Zulia
Consumption of meats such as goat, goat and rabbit, extensive use of cheese production. A tendency towards autochthonous dishes with a broad indigenous and European influence. There is also a variety of fast foods born particularly in Zulia, among these; the patacón, tumbarrancho (a variety of arepa) and the fried wheat cakes.Among its typical sweets are chimbo eggs, icaco candy, limousine and figs.: dietary diversity due to being in the center of productive areas and due to the lack of important agricultural regions, much influence from international cuisines. Spanish, Italian, French, Portuguese trend.
In Llanos
Gastronomy similar to the plains or pampean areas of Brazil, Uruguay and Argentina, consumption of beef and game animals (deer, chigüire (capybara), macaw, Cuniculus paca, morrocoy, etc.) on grills, roasts and meat in vara, use of corn in cachapas, great production of cheeses and milk derivatives.
In the Andes
Cuisine related to the Colombian Andes, use of potatoes, wheat, tubers and beef, sheep, chicken, few fish except for farmed trout, more European orientation and typically from the South American Andean region.
