The cuisine of Venezuela is very varied, and is the result of the cultural and gastronomic mix from Europe (especially from Spain, Italy, France and Portugal) and Africa (through the slave populations carried by the Spaniards) with gastronomy of the indigenous peoples of Venezuela. As a whole it has received notable influences from Mediterranean cuisine. Perhaps the best known dish is arepa, a kind of circular roasted bun of corn dough that is consumed stuffed with other foods or used as an accompaniment. Other well-known dishes are also the Creole pavilion, the hallaca, the sancocho, the grilled meat, the black roast, the tripe, the cachapa and the grilled chicken.
Venezuelan dishes may vary depending on the geographical area of the country. Venezuelan gastronomy is varied, and sometimes it can result from the mixture of cultures that once inhabited the country, such as that of the indigenous people and then the arrival of Europeans who brought gastronomic diversity like the Spanish from their lands, Italian, French and Mediterranean. Some of the most common ingredients in the preparations are cereals such as rice and corn, lentils, beans, peas, beans and other grains, tubers such as potatoes, yams and sweet potatoes; Tuberous roots such as cassava, ocumo and Chinese occumo, meats such as beef, chicken, chicken, goat meat, pork (pork), chigüire (capybara), deer and a variety of fish and shellfish. It is also important the variety of tropical fruits such as mango, cambur, lechoza, guava and parchita.
Venezuela has several representative dishes of a national nature such as arepa, ham bread, tequeño, the Creole pavilion and the typical hawk at Christmas time. Among the most representative regional dishes are the Andean pisca, patacón, seafood stew (fosforera), carob toast, Andean arepa, the Guiana pelao, cuaja'o, cazón cake; among others.
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