35 Foolproof and Fuss-Free Authentic Venezuelan Recipes

Here you’ll find 35 timeless Venezuelan recipes, the kind that take us straight back to grandma’s kitchen, to those family Sundays where time stood still between stories and laughter… but adapted for modern life: no complications, with natural ingredients, and made from scratch, just like it should always be.

The recipes are categorized into breakfasts, soups, main dishes, sides or accompaniments, drinks, and desserts.

Arepas

The absolute queen of our breakfasts —and dinners too. Crispy on the outside, soft on the inside, warm and ready to receive whatever filling you can think of, arepas are one of the most versatile Venezuelan dishes that exist.

Arepa “Reina Pepiada” (without Mayonnaise).

A classic that was born on the streets of Caracas and conquered hearts around the world. The “reina pepiada” filling is a creamy chicken and avocado salad that makes this arepa perfect for any time of day, not just breakfast.

Sweet Arepitas with Papelón and Anise

Sweet, puffy, with the unmistakable aroma of papelón and anise seeds, when these arepas are fried, there’s a party in the kitchen. Perfect for filling with grated white cheese, I don’t know anyone who can resist them.

Cachapas with Queso de Mano

Cachapas with queso de mano are proof that we Venezuelans love mixing sweet and salty in a single dish. Made with real tender corn, when you serve them with good cheese they become the dream breakfast —or the perfect dinner when you don’t know what to cook.

Mandocas

Typical of Zulia, these little rings made with ripe plantain, corn flour, papelón and cheese, are fried until golden. Like everything that has plantain, mandocas are divine when you serve them with grated white cheese.

Guava Jam

Made with fresh guavas and sugar, guava jam is the quintessential Venezuelan jam. It’s perfect for spreading on French bread (pan francés), pairing with white cheese, or topping a cheese cake.

Pan Francés

With a thin, crispy crust and soft crumb, after the arepa, pan francés is our daily bread. You can fill it with whatever you can think of or simply enjoy it plain with butter and a good cup of frothy café con leche.

Perico (Scrambled Eggs with Sofrito)

Scrambled eggs with onion, tomato and a bit of fresh cilantro, perico is the ideal companion to a good freshly grilled arepa. Perico is for weekend breakfasts and brunch, and sometimes for dinner too.

Crema de auyama (Butternut Squash Soup)

Crema de auyama is the soup that’s never missing from a typical Venezuelan lunch. It’s the first soup a mother gives her baby, and it’s part of the menu at any school cafeteria, restaurant or hospital, because it comforts both body and soul.

Sopa de Caraotas Negras (Black Bean Soup)

Sopa de caraotas negras, which is what we call black bean soup in Venezuela, is perfect as an appetizer that opens the appetite or as a comforting side if we let the liquid reduce a bit. It’s also the base for delicious refried beans.

Lentil Soup with Cilantro

This lentil soup includes sofrito criollo and plenty of fresh cilantro to enhance the flavor. Add some white rice and it’s pure heaven.

Pork Meatballs in Tomato Sauce

When there were albóndigas at my mom’s or grandmother’s house, it was a celebration. And it’s that albóndigas as they’re eaten in Caracas, come bathed in a delicious tomato sauce and are served with white rice, accompanied by good slices of ripe plantain.

Carne Mechada (Venezuelan Schredded Beef)

The soul of pabellón criollo. Juicy, well-seasoned and slow-cooked, carne mechada is perfect with rice, tajadas or arepas, it’s the dish that never fails to conquer palates.

Hallacas Caraqueñas de Cochino (Pork Hallacas Caracas-Style)

Undisputed empress of our Christmas table, its shiny corn dough treasures a stew of complex flavor: salty, sweet, acidic and with lots of umami —it’s not for nothing that we call the hallaca “la multisápida” (the multi-flavored one), because it brings together all flavors in a single dish.

Perros Calientes (Caracas-Style Hot Dogs)

Nothing like a hot dog “con todo” in the best Caracas style. With shredded cabbage, chopped onion, potato sticks, and all those sauces that make the difference between just any hot dog and a memorable gastronomic experience.

Polvorosa de pollo (Venezuelan Chicken Pot Pie)

An emblematic dish of Caracas cuisine, pastel de polvorosa de pollo has the sweet touch that characterizes our capital’s gastronomy. The complexity of its stew —which includes olives, raisins and capers— immediately reminds us of the hallaca. All of this wrapped in a shortcrust pastry that literally melts in your mouth.

White Rice

The “silent” companion that’s never missing from our table, white rice is part of our national dish (pabellón criollo), and it’s the foolproof side that makes stews, meats and beans shine equally.

Ensalada de gallina (Venezuelan Chicken Salad)

A Christmas recipe that sneaks into the whole year because it’s just too good, ensalada de gallina is made with potatoes and carrots cooked al dente, green apple, fresh peas, shredded chicken and a creamy mayonnaise-based dressing.

Ensalada rallada (Venezuelan Coleslow)

Grated carrot and cabbage, dressed with mayonnaise, lime juice and a touch of onion and sugar. Ensalada rallada is as simple as it is popular and for that reason it’s present as a side for many of our dishes.

Guasacaca (Venezuelan Avocado Sauce)

Guasacaca is a vibrant green sauce made with avocado, onion, bell pepper, vinegar, and oil. It’s the perfect dressing for grilled beef and chicken, arepas, hallaquitas and boiled yuca. Once you try it, you’ll want to put it on everything.

Pan de jamón

With its soft and enriched dough, generous filling of ham with bacon, raisins and stuffed olives, pan de jamón has a characteristic golden shine, and it can’t be missing from the Venezuelan Christmas table.

Plátanos en Dulce (Ripe Plantains in Clove Syrup)

Slowly cooked with sugar and cloves, these caramelized plantains are pure nostalgia served on a plate. Along with torta de plátano (plantain and white cheese casserole), they’re the favorite side when we want something special on the table.

Torta de Plátano (Plantain and Cheese Casserole)

A sweet and salty casserole made with ripe plantains and fresh white cheese. It’s the ideal complement to a good lunch or dinner with Venezuelan flavor.

Torticas de Arroz con Queso (Rice Fritters with White Cheese)

Got leftover white rice from the day before? Turn it into these torticas de arroz with cheese: golden on the outside, soft on the inside and full of flavor. A classic Venezuelan recipe that you can easily adapt gluten-free and sugar-free. My grandmother Ligia used to serve them at lunch, but my kids and I love them for breakfast.

Chicha de Arroz (Rice and Milk Drink)

Made patiently with rice, condensed milk and cinnamon, chicha is creamy and thick. That’s why it’s served with plenty of ice. It’s the perfect snack after school.

Rum & Passion Fruit Guarapita

The initiation drink for many Venezuelans and the soul of beach gatherings, as its name suggests, guarapita is made with Ron de Venezuela, white or gold, parchita (passion fruit) juice, grenadine or sugar and lots and lots of ice. It’s a must when it comes to a gathering among panas (friends), but you have to be careful because it’s “dangerously” delicious.

Guarapo de papelón con limón (Venezuelan Limeade)

Our quintessential criolla limeade. Made with papelón dissolved in water and fresh lime juice, it’s sweet, citrusy and perfect for hot days or as the ideal companion to a good lunch.

Ponche Crema

A Venezuelan Christmas classic that can’t be missing in December. This homemade version is creamy, without flan and with the perfect balance between eggs, condensed milk and Ron de Venezuela.

Dulce de Leche Cortada (Sweet Curdled Milk)

A gem of Venezuelan resourceful cooking, this dessert is made with milk that’s curdled with lime juice, sugar and lime peel, all slowly cooked until it becomes a thick syrup with soft and sweet curds.

Papitas de Leche (Milk Truffles)

Delicate and super cute, papitas de leche are truffles made from powdered milk and condensed milk. They’re perfect for a dessert table at baptisms, birthdays, communions and weddings. They make a spectacular homemade gift and never go out of style.

Polvorosas de Almendra (Almond Cookies)

Almond polvorosas are a temptation that’s hard to resist. They melt in your mouth, they’re a perfect gift, and they’re essential on the dessert table of any party worth its salt. And the best part is that they’re super easy to make.

Torta de jojoto (Venezuelan Corn Pudding)

Made with tender corn, eggs, heavy cream and sugar, torta de jojoto is moist, not too sweet and addictive, which makes it one of the favorites when it comes to Venezuelan desserts.

Tres Leches Cake

A tres leches cake Venezuelan style: homemade and fuss-free. Made with a fluffy sponge cake, then soaked with a delicious mixture of evaporated, condensed and whole milk, and finally topped with a Swiss meringue. At my grandmother’s house in Caracas, there was a time when a good tres leches never missed family gatherings.

Torta de Queso Criolla (Venezuelan Cheesecake)

A true delicacy fit for the gods, torta de queso criolla is another demonstration of how Venezuelan cuisine always features the combination of sweet and salty. It’s delicious on its own, but if you serve it with guava jam it becomes an unforgettable dessert.

Venezuelan Pineapple Upside-Down Cake

A dense and humid cake topped with pineapple slices, that when flipped reveals its golden shine and perfect sweetness. As stunning as it is delicious, this pineapple upside-down cake is a temptation that’s hard to resist.