#Some typical dishes of the Venezuelan gastronomy#

Pisca andina: it is a soup or broth made with chives, cilantro made with milk to which potatoes, eggs and cheese are added. It is part of the typical breakfast of the Venezuelan Andes. It is usually accompanied by Andean arepas, which is a type of bread based on unleavened wheat flour cooked on the grill.

Black roast: It consists of a slow cooking of a piece of beef called "round boy" or roundel. It is typical of the central region and capital of Venezuela. Its characteristic black sauce is the product of the caramelised meat that is made with papelón or sugar cane. It is accompanied with white rice and baked plantain.

La Hayaca: It is a typical Christmas dish that consists of filling the mass of corn with a stew of pork and chicken or chicken, raisins, olives and pickled vegetables, all wrapped in a plantain leaf and cooked in water . Although it has variants in terms of filling and in some regions add potatoes, egg, bacon turkey, is a dish that is only eaten at Christmas, product of the miscegenation of the Venezuelan indigenous people with European settlers.
It is accompanied with chicken salad that is made with potatoes, boiled carrots and cut into small squares with chicken or boiled hen shucked and seasoned with mayonnaise. Baked pork leg and a ham loaf.

The ham bread is also a typical bread of the Venezuelan Christmas season. It is made with puff pastry dough or sobada and stuffed with smoked ham, raisins and olives. Here I present the self I elaborate.

The arepa: it is the typical Venezuelan breakfast based on corn flour. It is of pre-Columbian origin. It can be prepared roasted, fried baked and boiled. It is accompanied or filled with a variety of ingredients such as eggs, cheese, shredded meat, pork, avocado, black beans, ham, etc. It is the most popular food in the entire national territory and is eaten by people of all ages from all social strata.

Cachapa: It is a food that is made with tender corn ground and sweetened with sugar. It is a kind of thin cake of corn that is cooked on a griddle. It is accompanied with fresh cheese, ribs or pork leg roast or fried. It is eaten throughout the territory especially in the months of August and September when it is corn harvest season.