Explore the Diverse and

Discover the Best of

Delicious World of
Venezuelan Cooking
Venezuelan Street Food!

Recipes
That Capture
The Heart and
Soul of the Country!

25 Authentic and Delicious Recipes!

Illustrated by
5,95 $ Paramte Poompuang
 Taste of Venezuela
Responsible publisher:

Magic Media ApS

Marievangsvej 103
4200 Slagelse
Denmark
VAT no: 21099139

Copyright© by Magic Media ApS

Food recipes: Elenore Martinez

illustrated by: Paramte Poompuang
 Introduction

Welcome to the world of Venezuelan cuisine! This cookbook

is your guide to the rich and diverse flavors of this South
American country. Venezuelan cuisine is a fusion of
indigenous, African, and European influences, resulting in a
unique and delicious culinary tradition. From arepas to
pabellón criollo to asado negro, the dishes in this cookbook
are sure to excite your taste buds and transport you to the
vibrant streets of Venezuela. Whether you’re a seasoned home
cook or a novice in the kitchen, this cookbook has something
for everyone. So grab your apron, sharpen your knives, and
let’s get cooking!

All recipes are for 4 persons

 Table of contents
1.Arepas 8
2.Pabellón Criollo 10
3.Asado Negro 12
4.Cachupa 14
5.Hallacas 16
6.Cachapas 18
7.Carne Mechada 20
8.Arroz con Pollo 22
9.Ceviche 24
10.Pastelitos 26
11.Pescado Frito 28
12.Chupe 30
13.Cazón 32
14.Sopa de Res 34
15.Polvorosa de Pollo 36
16.Ensalada de Pollo 38
17.Torta de Plátano Maduro 40
18.Guiso de Lentejas 42
19.Arroz con camarones 44
20.Paella venezolana (Venezuelan-style paella) 46
21.Carne en vara (Skewered beef) 48
22.Carne a la llanera 50
23.Carne en su jugo 52
24.Carne guisada 54
25.Dulce de Lechosa 56
 Arepas
Arepas are a traditional dish from Venezuela and Colombia, made from a dough
of cornmeal, water, and salt. The dough is formed into flat, round patties and
cooked on a griddle or in a skillet until golden brown and crisp on the outside,
and soft and moist on the inside. Arepas can be served as a snack or a main
course, and can be stuffed with a variety of fillings, such as cheese, meat, avocado,
beans, or eggs.

8
Ingredients:
• 2 cups of pre-cooked white cornmeal (also known as harina pan)
• 2 and 1/2 cups of warm water
• 1 tsp salt
• 2 tbsp vegetable oil

Instructions:
1. In a mixing bowl, combine the cornmeal, salt, and warm water. Mix well until
you have a smooth and pliable dough.
2. Add the vegetable oil to the dough and mix again until it is well incorporated.
3. Divide the dough into 8 equal portions and roll each portion into a ball.
4. Flatten each ball into a disc shape, about 1/2 inch thick.
5. Heat a non-stick skillet or griddle over medium heat.
6. Once the skillet is hot, place the arepas on it and cook for 5-7 minutes on each
side, until they are golden brown and crispy on the outside.
7. Once cooked, remove the arepas from the skillet and let them cool for a few min
utes.
8. Using a sharp knife, cut a pocket into the arepas, being careful not to cut through
the other side.
9. Stuff the arepas with your desired fillings, such as cheese, meat, or avocado.
10. Serve hot and enjoy your delicious homemade arepas!

9
 Pabellón Criollo
Pabellón Criollo is a traditional Venezuelan dish that consists of several com-
ponents served together on a plate. The dish is made up of shredded beef, black
beans, rice, and sweet fried plantains. It is often considered the national dish of
Venezuela and is popular throughout the country.
The beef is typically cooked with onions, garlic, and peppers until tender and
flavorful. The black beans are seasoned with cumin and other spices and are often
cooked with bacon or other pork products to add richness and depth of flavor.
The rice is usually served plain, but sometimes it is seasoned with garlic, onion,
and other spices.

10
Ingredients:
• 1 lb. flank steak, cut into thin strips
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 3 cloves garlic, minced
• 1 tsp. ground cumin
• 1 tsp. dried oregano
• Salt and pepper, to taste
• 2 cans black beans, drained and rinsed
• 1/4 cup vegetable oil
• 4 ripe plantains, peeled and sliced into rounds
• 4 cups cooked white rice
• Chopped fresh cilantro, for garnish (optional)

Instructions:
1. In a large skillet or Dutch oven, heat 2 tablespoons of vegetable oil over me
dium-high heat. Add the flank steak and cook until browned on all sides.
Remove the steak from the skillet and set aside.
2. In the same skillet, add the remaining 2 tablespoons of vegetable oil and
sauté the onion, green bell pepper, and garlic until softened, about 5 min
utes. Add the cumin, oregano, salt, and pepper, and stir to combine.
3. Add the black beans to the skillet and stir to combine. Reduce the heat to
low and simmer for about 10 minutes, until the beans are heated through.
4. In a separate skillet, heat 1/4 cup of vegetable oil over medium-high heat.
Add the sliced plantains and fry until golden brown and crispy on both
sides, about 2-3 minutes per side. Remove the plantains from the skillet and
drain on paper towels.
5. To assemble the dish, divide the rice among four plates. Spoon the black
beans over the rice, then add the cooked flank steak on top of the beans. Ar
range the fried plantains on the side of the plate. Garnish with chopped ci
lantro, if desired.

11
 Asado Negro
Asado Negro is a traditional Venezuelan beef dish that is slow-cooked until it be-
comes tender and flavorful. The name “Asado Negro” translates to “black roast” in
English, which refers to the dark color of the dish.
To prepare Asado Negro, a cut of beef such as flank steak or round roast is mari-
nated in a mixture of red wine, Worcestershire sauce, soy sauce, garlic, and other
spices for several hours or overnight. The beef is then seared in a hot pan to create
a crust on the outside, and then slow-cooked in a rich and flavorful broth made
from the marinade, beef stock, and other ingredients such as onions, carrots, and
peppers.

12
Ingredients:
• 2 pounds flank steak or round roast
• 1 cup red wine
• 1/4 cup Worcestershire sauce
• 1/4 cup soy sauce
• 4 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 tablespoon vegetable oil
• 2 cups beef broth
• 1 onion, chopped
• 2 carrots, chopped
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 bay leaf

Instructions:
1. In a large bowl, whisk together the red wine, Worcestershire sauce, soy
sauce, garlic, cumin, oregano, salt, and pepper.
2. Add the flank steak or round roast to the marinade, making sure to coat it
well. Cover and refrigerate for at least 4 hours, or overnight.
3. Heat the vegetable oil in a large pot or Dutch oven over medium-high heat.
4. Remove the beef from the marinade and pat it dry with paper towels. Sear
the beef in the hot oil until browned on all sides, about 5 minutes per side.
5. Add the beef broth, onion, carrots, red and green bell peppers, and bay leaf
to the pot. Bring the liquid to a boil, then reduce the heat to low.
6. Cover the pot and simmer the beef for 2-3 hours, or until it is very tender
and falls apart easily. If the liquid level reduces too much, add more beef
broth or water as needed.
7. Once the beef is tender, remove it from the pot and let it rest for a few min
utes before slicing it into thick pieces.
8. Strain the cooking liquid through a fine-mesh sieve, discarding the vegeta
bles and bay leaf. Return the liquid to the pot and simmer over medium heat
until it thickens and reduces by about half, about 10-15 minutes.
9. Serve the sliced beef with the thickened sauce on top, along with rice and
plantains on the side
13
 Cachupa
Cachupa is a traditional dish from Venezuela and Cape Verde. It is a hearty stew
made with a variety of ingredients that may vary depending on the region and the
cook.
The base of the cachupa stew is typically made with corn, beans, and various veg-
etables such as sweet potatoes, cassava, squash, and kale. Other ingredients can
include different types of meat such as beef, pork, or chicken, as well as fish or
seafood like tuna or cod. Some versions also use sausage or bacon

14
Ingredients:
• 2 cups of corn kernels (dried or fresh)
• 1 can of red kidney beans (15 oz)
• 2 cups of water
• 1 onion, chopped
• 2 cloves of garlic, minced
• 2 tomatoes, chopped
• 1 bell pepper, chopped
• 1 sweet potato, peeled and cubed
• 1 cup of cubed butternut squash
• 1 cup of chopped kale
• 1 tablespoon of vegetable oil
• Salt and pepper to taste
• 1 chorizo sausage, sliced (optional)
• 1 cup of cooked shredded meat (pork, chicken, or beef) (optional)

Instructions:
1. If using dried corn kernels, soak them in water overnight or for at least 8
hours. Drain and rinse the corn kernels before using.
2. In a large pot or Dutch oven, add the soaked corn kernels, red kidney beans,
and water. Bring to a boil and then reduce the heat to low. Cover and let sim
mer for about 1 hour, or until the corn kernels are tender.
3. In a skillet over medium heat, add the vegetable oil and sauté the onion and
garlic until the onion is translucent. Add the tomatoes and bell pepper and
sauté until they are soft.
4. Add the sautéed vegetables, sweet potato, butternut squash, kale, and sliced
chorizo sausage (if using) to the pot with the corn and beans. Add enough
water to cover all the ingredients and bring to a boil. Reduce the heat to low
and let simmer for about 1 hour, or until the vegetables are tender and the
stew has thickened.
5. If using cooked shredded meat, add it to the stew about 10-15 minutes be
fore
the end of the cooking time.
6. Season the stew with salt and pepper to taste.
7. Serve hot with rice or bread on the side.
15
 Hallacas
Hallacas are a traditional dish from Venezuela that are typically served during the
holiday season, particularly around Christmas and New Year’s Eve. They are sim-
ilar to tamales in that they are made of a corn dough that is stuffed with a variety
of ingredients, but they are unique in their own right.
The dough used to make hallacas is made of cornmeal that has been mixed with
water, salt, and often some type of fat, such as lard or butter. The dough is then
spread onto a plantain leaf or corn husk, and a mixture of filling ingredients is
added on top.

16
Ingredients:
• 3 cups of pre-cooked cornmeal (also known as Harina P.A.N.)
• 3 cups of warm water
• 1/2 cup of vegetable oil or lard
• 1 teaspoon of salt

For the filling:

• 1 pound of beef, pork, or chicken, cut into small pieces
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 2 tomatoes, chopped
• 1/2 cup of raisins
• 1/2 cup of sliced olives
• 1/4 cup of capers
• 2 tablespoons of vegetable oil
• Salt and pepper to taste
• 4-6 plantain leaves or corn husks, soaked in water for at least 1 hour

Instructions:
1. In a large bowl, mix the pre-cooked cornmeal, warm water, vegetable oil or lard, and
salt until you get a smooth dough. Cover the bowl with a damp cloth and let the dough
rest for about 30 minutes.
2. In a large skillet over medium heat, add the vegetable oil and sauté the onion and garlic
until the onion is translucent. Add the bell peppers and tomatoes and sauté until they
are soft.
3. Add the meat to the skillet and cook until browned on all sides.
4. Add the raisins, olives, capers, salt, and pepper and cook for a few more minutes. Re
move from heat and set aside.
5. Cut the plantain leaves or corn husks into rectangular pieces of about 10 inches long
and 8 inches wide.
6. Spread a thin layer of the corn dough on each piece of plantain leaf or corn husk, leav
ing some space on the edges.
7. Spoon a small amount of the filling mixture onto the center of each piece of dough.
8. Fold the edges of the plantain leaf or corn husk over the filling to make a rectangular
package. Tie the package with kitchen string.
9. Fill a large pot with water and bring to a boil. Add salt to the water.
10. Gently place the hallacas in the pot and cook them for about 1.5 to 2 hours, or until the
dough is fully cooked.
11. Remove the hallacas from the pot and let them cool for a few minutes before serving.
17
 Cachapas
Cachapas are a type of traditional Venezuelan cuisine made from fresh corn
dough. The dough is made from grinding fresh corn kernels into a paste, which is
then mixed with a small amount of sugar, salt, and butter. The mixture is then flat-
tened into a pancake-like shape and cooked on a hot griddle until golden brown.
Cachapas are often served with a variety of toppings, such as cheese, meat, or
vegetables. Some popular toppings include queso de mano (a type of soft white
cheese), shredded beef, black beans, and avocado. They are typically eaten as a
breakfast or lunch dish and are a popular street food in Venezuela.

18
Ingredients:
• 2 cups fresh corn kernels (you can use frozen corn if fresh is not available)
• 1/2 cup milk
• 1/2 cup all-purpose flour
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 2 tablespoons butter, melted
• Vegetable oil, for cooking
• Toppings of your choice (such as cheese, shredded beef, black beans, or avo
cado)

Instructions:
1. In a blender, puree the corn kernels and milk until smooth.
2. In a large mixing bowl, combine the pureed corn mixture with the flour, sugar,
salt, and melted butter. Mix until well combined and the batter is smooth.
3. Heat a non-stick skillet or griddle over medium heat. Brush the surface with veg
etable oil.
4. Using a ladle, pour about 1/4 cup of the batter onto the hot skillet to form each
cachapa.
5. Cook for about 3-4 minutes on each side or until golden brown and cooked
through. Repeat until all the batter is used up, adding more oil to the skillet as
needed.
6. Serve the cachapas hot with your desired toppings. You can fold them in half, like
a taco, or stack them on top of each other. Enjoy!

19
 Carne Mechada
Carne Mechada is a popular Venezuelan dish that consists of tender, slow-cooked
shredded beef. The dish is typically made using a cut of beef called “falda,” which
is a flavorful, lean cut that benefits from long, slow cooking.
To prepare Carne Mechada, the beef is first seasoned with a mixture of garlic, on-
ions, peppers, cumin, and other spices. It is then seared in a hot skillet to develop
a crispy crust on the outside. The meat is then transferred to a pot with a mixture
of onions, tomatoes, and other vegetables, and is slow-cooked for several hours
until it is tender and can be easily shredded with a fork.

20
Ingredients:
• 1.5 pounds flank steak or other lean beef cut, cut into thin strips
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 can (14 oz) diced tomatoes
• 1 tablespoon tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• 2 tablespoons vegetable oil
• 2 cups beef broth or water

Instructions:
1. In a large skillet or Dutch oven, heat the vegetable oil over medium-high
heat. Add the beef strips and cook until browned on all sides, about 5-7
minutes. Remove the beef from the skillet and set aside.
2. In the same skillet, add the chopped onion, garlic, and bell peppers. Sauté
until softened, about 5-7 minutes.
3. Add the canned tomatoes, tomato paste, cumin, oregano, salt, and pepper.
Stir to combine.
4. Return the beef strips to the skillet and pour in the beef broth or water.
Bring the mixture to a simmer.
5. Reduce the heat to low and cover the skillet with a lid. Let the mixture sim
mer for 1.5 to 2 hours, stirring occasionally, until the beef is very tender and
can be easily shredded with a fork.
6. Once the beef is cooked, remove it from the skillet and shred it into small
pieces using two forks.
7. Return the shredded beef to the skillet and stir to combine with the vegeta
ble mixture.
8. Serve the Carne Mechada hot with white rice, black beans, plantains, and/or
arepas on the side. Enjoy!

21
 Arroz con Pollo
Arroz con pollo is a traditional Spanish dish that translates to “rice with chicken”
in English. It is a flavorful and comforting one-pot meal that features rice cooked
with chicken, vegetables, and spices.
The dish typically begins with sautéing onions, garlic, and bell peppers in oil until
they are softened. Chicken pieces are then added and browned on all sides. Next,
long-grain rice, diced tomatoes, chicken broth, and spices such as saffron, cum-
in, and paprika are added to the pot. The mixture is then simmered until the rice
is cooked through and has absorbed all of the liquid, while the chicken becomes
tender and flavorful.

22
Ingredients:
• 1 lb. boneless, skinless chicken thighs, cut into bite-sized pieces
• 1 tablespoon olive oil
• 1 medium onion, diced
• 1 red bell pepper, diced
• 2 garlic cloves, minced
• 1 cup long-grain white rice
• 1 can diced tomatoes (14.5 ounces)
• 1 1/2 cups low-sodium chicken broth
• 1/4 teaspoon saffron threads
• 1/2 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1/2 cup frozen peas, thawed
• Salt, to taste
• Chopped cilantro, for garnish
• Lemon wedges, for serving

Instructions:
1. Heat the olive oil in a large skillet over medium heat. Add the chicken and
cook until browned on all sides, about 5 minutes. Remove the chicken from
the skillet and set aside.
2. In the same skillet, add the onion, bell pepper, and garlic. Cook until the
vegetables are softened, about 5 minutes.
3. Add the rice to the skillet and stir to coat with the vegetables and oil. Cook
for 1-2 minutes, stirring constantly.
4. Add the diced tomatoes, chicken broth, saffron, cumin, paprika, black pep
per, and salt to the skillet. Stir well.
5. Add the chicken back into the skillet and stir to combine. Bring the mixture
to a boil, then reduce the heat to low and cover the skillet with a lid.
6. Cook for 20-25 minutes, or until the rice is tender and the liquid has been
absorbed. If the rice is still undercooked but the liquid has been absorbed,
you can add a splash of water and continue cooking until the rice is fully
cooked.
7. Once the rice is cooked, stir in the peas and cook for an additional 2-3
minutes.
8. Garnish with chopped cilantro and serve with lemon wedges on the side.
23
 Ceviche
Ceviche, also spelled as ceviche or seviche, is a popular seafood dish that orig-
inates from the coastal regions of Latin America, particularly Peru. It typically
consists of raw fish or seafood, which is marinated in citrus juices, such as lime or
lemon juice, along with other seasonings and spices.
The acidic marinade used in ceviche “cooks” the fish, changing its texture and
flavor. The fish is typically marinated for a few hours until it becomes opaque and
firm, and is then served chilled with various accompaniments, such as sliced on-
ions, avocado, cilantro, and chili peppers.

24
Ingredients:
• 1 pound of fresh, skinless, boneless fish fillet (such as tilapia, sea bass, or
snapper), cut into bite-sized pieces
• 1 cup of freshly squeezed lime juice
• 1/2 cup of freshly squeezed lemon juice
• 1/2 red onion, thinly sliced
• 1/2 cup of chopped cilantro
• 1 jalapeño pepper, seeded and minced
• 1 avocado, diced
• Salt and pepper to taste

Instructions:
1. Place the fish pieces in a large, non-reactive bowl (such as glass or ceramic).
2. Pour the lime and lemon juice over the fish, making sure it is fully sub
merged in the juice. Cover and refrigerate for 30 minutes to 1 hour, or until
the fish is opaque and firm.
3. Drain the liquid from the fish and discard it.
4. Add the sliced red onion, cilantro, jalapeño pepper, diced avocado, and salt
and pepper to taste. Mix gently.
5. Serve the ceviche chilled, garnished with additional cilantro and slices of
lime.

25
 Pastelitos
Pastelitos are a popular Latin American pastry that are similar to empanadas.
They are usually small in size, and are filled with a variety of sweet or savory fill-
ings. The pastry is made with flour, butter, and sometimes egg, and is rolled out
and cut into circles or squares.
The fillings for pastelitos can vary depending on the region and personal pref-
erence, but common savory fillings include seasoned ground beef, chicken, or
cheese, while sweet fillings often include guava paste, cream cheese, or dulce de
leche. The filling is spooned onto the pastry circle or square, and then the edges
are folded over and sealed with a fork.

26
Ingredients:
• 2 cups of all-purpose flour
• 1/2 teaspoon of salt
• 1/2 cup of unsalted butter, chilled and cubed
• 1/3 cup of ice-cold water
• 1 egg, beaten
• 1/2 pound of ground beef
• 1/2 onion, chopped
• 1 garlic clove, minced
• 1/2 teaspoon of ground cumin
• 1/2 teaspoon of dried oregano
• Salt and pepper to taste
• Vegetable oil for frying

Instructions:
1. In a large bowl, whisk together the flour and salt. Add the butter and use a pastry
cutter or your fingers to mix until the mixture resembles coarse crumbs.
2. Gradually add the ice-cold water, stirring with a fork, until the dough comes
together into a ball. Wrap the dough in plastic wrap and refrigerate for at least 30
minutes.
3. In a large skillet, cook the ground beef over medium-high heat until browned.
Add the onion and garlic and cook until softened, about 5 minutes. Stir in the
cumin, oregano, salt, and pepper, and cook for an additional 2 minutes. Remove
from heat and let cool.
4. Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper.
5. On a floured surface, roll out the dough to a thickness of about 1/8 inch. Cut the
dough into circles or squares using a cookie cutter or knife.
6. Spoon a tablespoon of the ground beef mixture onto one half of each circle or
square. Brush the edges with beaten egg and fold the other half over to enclose
the filling. Use a fork to press the edges together and seal.
7. Heat the vegetable oil in a deep skillet or Dutch oven over medium-high heat.
When the oil is hot, add the pastelitos in batches and fry until golden brown,
about 2-3 minutes per side. Remove with a slotted spoon and drain on paper
towels.
8. Transfer the pastelitos to the prepared baking sheet and bake in the oven for
10-15 minutes, or until heated through and crispy. Serve warm.
27
 Pescado Frito
Pescado Frito is a popular seafood dish in Venezuela, which translates to “fried
fish” in English. The dish is typically made by coating a whole or filleted fish in
a mixture of flour, salt, and pepper, and then frying it in hot oil until it is golden
brown and crispy. The fish used in this dish can vary depending on the region and
availability, but some popular options include tilapia, red snapper, or sea bass.
Pescado Frito is often served with sides such as white rice, black beans, and fried
plantains, and is sometimes accompanied by a simple sauce made from garlic,
lemon juice, and oil. The dish is considered a staple in Venezuelan cuisine and is
enjoyed both at home and in restaurants.

28
Ingredients:
• 4 whole fish (tilapia, red snapper, or sea bass)
• 1 cup all-purpose flour
• 1 tsp salt
• 1 tsp black pepper
• Vegetable oil for frying
• Lemon wedges for serving
• Optional: garlic, lemon juice, and oil for a simple sauce

Instructions:
1. Clean the fish thoroughly, removing the scales, head, tail, and internal or
gans. Rinse the fish with cold water and pat dry with paper towels.
2. In a shallow dish, mix together the flour, salt, and black pepper.
3. Dredge each fish in the flour mixture, making sure to coat both sides evenly.
4. Heat a large skillet over medium-high heat and add enough vegetable oil to
cover the bottom of the skillet by about 1/4 inch.
5. Once the oil is hot, carefully add the fish to the skillet, making sure not to
overcrowd the pan.
6. Fry the fish for about 3-4 minutes on each side, or until the coating is golden
brown and crispy, and the fish is cooked through.
7. Using a slotted spatula, transfer the fish to a paper towel-lined plate to drain
any excess oil.
8. Serve the Pescado Frito hot, garnished with lemon wedges and with your
preferred side dishes. Optionally, you can serve it with a simple sauce made
by mixing minced garlic, lemon juice, and oil.

29
 Chupe
Chupe is a traditional soup or stew from Venezuela and the Andean region of
South America, particularly popular in Peru and Bolivia. It typically consists of a
savory broth made with potatoes, corn, and other vegetables, along with meat or
seafood such as chicken, beef, lamb, or trout. The soup is often flavored with herbs
and spices like garlic, cilantro, and cumin.
Chupe can also include other ingredients like cheese, milk, and eggs, which help
to thicken the soup and add richness. The dish is usually served hot and garnished
with additional herbs or vegetables. Chupe is a hearty and satisfying meal that is
enjoyed by many people in the Andean region and beyond.

30
Ingredients:
• 1 pound of diced beef or chicken
• 4 cups of chicken broth
• 1 cup of milk
• 2 large potatoes, peeled and diced
• 1 cup of corn kernels (fresh or frozen)
• 1/2 cup of diced onion
• 2 cloves of garlic, minced
• 1/4 cup of chopped fresh cilantro
• 1 teaspoon of ground cumin
• 1/2 teaspoon of paprika
• 2 tablespoons of vegetable oil
• Salt and pepper to taste

Instructions:
1. Heat the oil in a large pot or dutch oven over medium-high heat. Add the diced
meat and cook until browned, stirring occasionally, about 5-7 minutes.
2. Add the diced onion and minced garlic to the pot and cook until softened, about
3-4 minutes.
3. Add the diced potatoes, corn, chicken broth, cilantro, cumin, and paprika to the
pot. Stir to combine.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer for 20-
25 minutes, or until the potatoes are tender.
5. Stir in the milk and continue to simmer for another 5 minutes.
6. Season the soup with salt and pepper to taste.
7. Serve the Chupe hot, garnished with additional cilantro or other herbs if desired.

31
 Cazón
Cazón is a traditional fish dish from the coastal regions of Colombia and Venezu-
ela. It is typically made with a type of shark known as cazón, which is first mar-
inated in a mixture of vinegar and garlic, then fried or grilled and served with a
tangy and spicy tomato-based sauce.
To prepare cazón, the shark meat is usually cut into small pieces and marinated
in a mixture of vinegar, garlic, salt, and pepper for several hours to overnight. The
marinated meat is then fried or grilled until golden brown and crispy on the out-
side, while still moist and tender on the inside.

32
Ingredients:
• 1 lb dogfish or other firm, white fish fillets
• 4 large potatoes, peeled and sliced
• 1 onion, finely chopped
• 3 cloves of garlic, minced
• 2 tbsp olive oil
• 1/2 cup white wine
• 1/2 cup fish or chicken broth
• 1 tsp cumin
• 1 tsp paprika
• Salt and pepper to taste
• Mojo sauce (optional, for serving)

Instructions:
1. Preheat your oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped on
ion and garlic and sauté for 2-3 minutes, until fragrant.
3. Add the sliced potatoes to the skillet and stir to coat with the onion and
garlic. Sauté for another 2-3 minutes.
4. Add the white wine, fish or chicken broth, cumin, paprika, salt, and pepper
to the skillet. Bring the mixture to a boil, then reduce the heat and let it
simmer for 5-10 minutes, until the potatoes are slightly tender.
5. Place the fish fillets on top of the potato mixture in the skillet, then cover the
skillet with foil and transfer it to the preheated oven. Bake for 15-20
minutes, until the fish is cooked through.
6. Remove the skillet from the oven and let it rest for a few minutes before
serving. Serve the Cazón hot, with mojo sauce on the side if desired.

33
 Sopa de Res
Sopa de Res, also known as beef soup, is a popular soup in Latin American and
Caribbean cuisine. It is a hearty and comforting soup made with beef, vegetables,
and often rice or other grains.
The ingredients used in Sopa de Res may vary depending on the region and the
cook’s preference, but the traditional recipe typically includes beef shank, pota-
toes, carrots, celery, tomatoes, onions, garlic, and corn on the cob.

34
Ingredients:
• 1 lb beef shank, cut into pieces
• 4 cups water
• 2 potatoes, peeled and cut into chunks
• 2 carrots, peeled and cut into chunks
• 2 celery stalks, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 ear of corn, cut into chunks
• 1 tomato, chopped
• 1 tsp cumin
• Salt and pepper to taste
• 1 tbsp vegetable oil
• 1/2 cup rice (optional)

Instructions:
1. In a large pot, heat the vegetable oil over medium-high heat. Add the beef shank
and brown on all sides.
2. Add the onion and garlic to the pot and sauté for 2-3 minutes, until fragrant.
3. Add the water, potatoes, carrots, celery, corn, tomato, cumin, salt, and pepper to
the pot. Bring the soup to a boil, then reduce the heat to low and let it simmer for
1 to 2 hours, until the beef is tender.
4. If using rice, add it to the pot during the last 20-30 minutes of cooking.
5. Once the soup is ready, remove the beef shank pieces from the pot and shred the
meat with a fork. Return the shredded beef to the pot and stir to combine.
6. Taste the soup and adjust the seasoning as needed.
7. Serve the Sopa de Res hot, garnished with fresh cilantro or chopped scallions if
desired.

35
 Polvorosa de Pollo
Polvorosa de Pollo is a traditional Latin American dish that typically consists of a
savory chicken filling encased in a buttery, crumbly pastry crust. The name “pol-
vorosa” comes from the Spanish word for “powdery,” which refers to the texture of
the crust.
To make the filling, chicken is typically cooked with a blend of spices and herbs,
such as cumin, oregano, and paprika, until it is tender and flavorful. The cooked
chicken is then shredded and mixed with sautéed onions, garlic, and sometimes
other ingredients like green peppers or olives.

36
Ingredients:
For the filling: For the crust:
• 2 chicken breasts • 2 cups all-purpose flour
• 1 onion, chopped • 1 teaspoon baking powder
• 2 garlic cloves, minced • 1/2 teaspoon salt
• 1 red bell pepper, diced • 1/2 cup unsalted butter, chilled and
• 1 green bell pepper, diced diced
• 1/2 cup pitted green olives, sliced • 1/4 cup ice-cold water
• 2 tablespoons tomato paste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste
• 2 tablespoons vegetable oil

Instructions:
1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the vegetable oil over medium-high heat. Add the
chicken breasts and cook until browned on both sides, about 5 minutes per
side.
3. Add the onion, garlic, red and green bell peppers, and olives to the skillet.
Cook until the vegetables are tender, about 5 minutes.
4. Add the tomato paste, cumin, oregano, smoked paprika, salt, and black
pepper. Stir until the chicken and vegetables are coated with the spice mix
ture. Remove from heat and set aside.
5. In a large mixing bowl, whisk together the flour, baking powder, and salt.
Add the chilled butter and use a pastry cutter or your hands to cut the butter
into the flour until the mixture resembles coarse crumbs.
6. Add the ice-cold water, 1 tablespoon at a time, and mix until the dough
comes together.
7. Divide the dough into two pieces, one slightly larger than the other. Roll out
the larger piece on a lightly floured surface and place it in a 9-inch (23 cm)
pie dish or baking dish, pressing the dough into the edges of the dish.
8. Add the chicken filling to the dish and spread it evenly.
9. Roll out the remaining dough and place it on top of the filling. Press the
edges of the top and bottom crusts together to seal.
10. Cut a few slits in the top crust to allow steam to escape.
11. Bake the polvorosa for 45-50 minutes or until the crust is golden brown.
12. Let the polvorosa cool for 10-15 minutes before slicing and serving. Enjoy!
37
 Ensalada de Pollo
Ensalada de Pollo, also known as Chicken Salad, is a popular dish in Spanish and
Latin American cuisine. It typically consists of diced or shredded cooked chicken
mixed with various vegetables and herbs, such as lettuce, tomato, avocado, onion,
and cilantro, and dressed with a vinaigrette or creamy dressing.

38
Ingredients:
• 2 boneless, skinless chicken breasts
• 1 head of lettuce, washed and chopped
• 2 tomatoes, diced
• 1 avocado, diced
• 1 small red onion, thinly sliced
• 1/4 cup chopped fresh cilantro
• Juice of 1 lime
• 2 tablespoons olive oil
• Salt and pepper, to taste

Instructions:
1. Preheat your oven to 375°F (190°C).
2. Place the chicken breasts on a baking sheet and season with salt and pepper.
Bake for 20-25 minutes or until fully cooked through. Once done, let the
chicken cool for a few minutes, then shred it into small pieces using a fork.
3. In a large mixing bowl, combine the shredded chicken, lettuce, tomatoes,
avo
cado, red onion, and cilantro.
4. In a separate small mixing bowl, whisk together the lime juice, olive oil, salt,
and pepper to make the dressing.
5. Pour the dressing over the chicken and vegetable mixture and toss to com
bine.
6. Serve immediately and enjoy!

39
 Torta de Plátano Maduro
Torta de Plátano Maduro is a delicious and traditional dessert from Latin Amer-
ican cuisine. It is made with ripe plantains, which are sweet and soft, and mixed
with eggs, flour, sugar, and butter. The mixture is then baked in the oven until it
becomes a moist and tender cake with a caramelized crust.

40
Ingredients:
• 2 ripe plantains
• 2 eggs
• 1/2 cup all-purpose flour
• 1/4 cup granulated sugar
• 4 tablespoons unsalted butter, melted
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• Whipped cream or vanilla ice cream, for serving (optional)

Instructions:
1. Preheat your oven to 350°F (175°C). Grease a 9-inch (23 cm) round baking pan
with butter or cooking spray.
2. Peel the ripe plantains and cut them into small pieces. Mash the plantain pieces
in a mixing bowl with a fork or potato masher until they are smooth.
3. Add the eggs, flour, sugar, melted butter, baking powder, and salt to the mixing
bowl. Mix everything together until the batter is smooth and well combined.
4. Pour the batter into the prepared baking pan and spread it evenly with a spatula.
5. Bake in the preheated oven for 40-50 minutes, or until the cake is golden brown
and a toothpick inserted into the center comes out clean.
6. Once done, remove the cake from the oven and let it cool for a few minutes.
7. Serve the Torta de Plátano Maduro warm with whipped cream or vanilla ice
cream on top, if desired.

41
 Guiso de Lentejas
Guiso de lentejas is a traditional stew or soup made with lentils that is popular in
many Latin American countries, as well as in Spain. The dish typically includes
lentils, vegetables such as onion, garlic, carrots, and potatoes, and sometimes meat
or sausage, depending on the recipe.
To make guiso de lentejas, the lentils are usually first rinsed and soaked in water
for a few hours, then drained and added to a pot with fresh water. Vegetables and
other ingredients, such as tomatoes, bell peppers, and spices like cumin, oregano,
and paprika, are added to the pot and cooked until everything is tender and the
flavors have melded together.

42
Ingredients:
• 1 cup dried lentils, rinsed and drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, chopped
• 2 potatoes, chopped
• 1 tomato, chopped
• 1 red bell pepper, chopped
• 4 cups vegetable or chicken broth
• 1 tsp cumin
• 1 tsp paprika
• 1 bay leaf
• 2 tbsp olive oil
• Salt and pepper, to taste

Instructions:
1. In a large pot or Dutch oven, heat the olive oil over medium heat.
2. Add the onion and garlic and sauté for 2-3 minutes, or until the onion is trans
lucent.
3. Add the chopped carrots, potatoes, tomato, and red bell pepper to the pot and
cook for another 5-7 minutes, or until the vegetables start to soften.
4. Add the rinsed lentils, broth, cumin, paprika, bay leaf, salt, and pepper to the
pot and stir everything together.
5. Bring the mixture to a boil, then reduce the heat to low and cover the pot with a
lid.
6. Let the guiso de lentejas simmer for 30-40 minutes, or until the lentils and veg
etables are tender and the broth has thickened.
7. Taste and adjust the seasoning as needed, then serve hot with rice or crusty
bread on the side.

43
 Arroz con camarones
Arroz con camarones is a popular dish in Latin American cuisine, particularly
in countries like Venezuela, Colombia, Peru, and Ecuador. The dish is a flavorful
combination of rice and shrimp, typically cooked with a variety of vegetables and
spices.
To make arroz con camarones, rice is first cooked in a pot with onions, garlic, and
spices like cumin and saffron. While the rice is cooking, shrimp are sautéed in a
separate pan with more garlic and onions, as well as bell peppers and tomatoes.

44
Ingredients:
• 2 cups of white rice
• 2 cups of water
• 1 can of diced tomatoes (14.5 ounces)
• 1 onion, diced
• 2 garlic cloves, minced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 1 teaspoon of salt
• 1/4 teaspoon of black pepper
• 1/4 teaspoon of paprika
• 1/4 teaspoon of cumin
• 1/4 teaspoon of dried oregano
• 1 pound of large shrimp, peeled and deveined
• 1/4 cup of chopped fresh parsley
• 1/4 cup of chopped fresh cilantro
• 2 tablespoons of olive oil

Instructions:
1. Rinse the rice in cold water until the water runs clear. Drain the rice and set it
aside.
2. Heat the olive oil in a large saucepan over medium-high heat. Add the onions
and garlic and sauté until the onions are translucent, about 3-5 minutes.
3. Add the diced tomatoes, bell peppers, salt, black pepper, paprika, cumin, and
oregano. Stir well and let it cook for about 5-7 minutes or until the vegetables are
tender.
4. Add the rice to the saucepan and stir until it is coated with the tomato mixture.
5. Add the water and stir once more. Bring the mixture to a boil and then reduce
the heat to low.
6. Add the shrimp to the rice mixture and cover the saucepan with a tight-fitting
lid.
Let the mixture simmer for 15-20 minutes or until the rice is cooked and the
shrimp are pink and opaque.
7. Turn off the heat and let the mixture rest for 5 minutes. Add the chopped parsley
and cilantro to the saucepan and fluff the rice with a fork.
8. Serve the Arroz con camarones hot and enjoy!

45
Paella venezolana (Venezuelan-style paella)
Paella venezolana is a popular dish in Venezuela that is similar to traditional
Spanish paella but with some variations. It is a flavorful and hearty rice dish that
is usually made with a combination of seafood, chicken, and chorizo sausage, as
well as vegetables such as bell peppers, onions, and tomatoes.
The rice used in Paella venezolana is typically short-grain rice, which absorbs the
flavors of the ingredients well and becomes slightly sticky when cooked. The dish
is cooked in a large, shallow pan called a paellera, which allows the rice to cook
evenly and the flavors to meld together.

46
Ingredients:
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 green bell pepper, chopped
• 1 tomato, chopped
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon saffron threads
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 cup chorizo sausage, sliced
• 1/2 pound chicken breast, cut into bite-sized pieces
• 1 cup short-grain rice
• 2 cups chicken broth
• 1/2 pound shrimp, peeled and deveined
• 1/2 cup peas

Instructions:
1. Heat the olive oil in a large paella pan or a shallow skillet over medium heat. Add
the onion and garlic, and cook for 2-3 minutes until softened.
2. Add the bell peppers and tomato, and cook for another 3-4 minutes until the veg
etables are tender.
3. Add the smoked paprika, saffron, salt, and black pepper, and stir to combine.
4. Add the sliced chorizo sausage and chicken, and cook for 5-7 minutes until the
chicken is cooked through.
5. Add the rice to the pan, and stir to coat it in the oil and spices.
6. Pour the chicken broth into the pan, and bring to a simmer.
7. Lower the heat to medium-low, and cook the paella for 20-25 minutes, stirring
occasionally, until the rice is cooked and the liquid has been absorbed.
8. Add the shrimp and peas to the pan, and cook for another 3-4 minutes until the
shrimp are pink and cooked through.
9. Remove the paella from the heat, cover it with a lid or foil, and let it rest for 5-10
minutes before serving.
10. Garnish the paella with fresh parsley and lemon wedges, if desired.

47
 Carne en vara (Skewered beef)
Carne en vara is a traditional dish from the Venezuelan that consists of marinated
grilled meat skewers. The name “carne en vara” translates to “meat on a stick,” and
the dish is often served as street food or at outdoor gatherings.
The meat used for carne en vara is typically beef, although pork or chicken can
also be used. The meat is cut into bite-sized pieces and marinated in a flavorful
mixture of spices and herbs, which may include garlic, oregano, cumin, salt, and
pepper. The marinade helps to tenderize the meat and infuse it with flavor.

48
Ingredients:
• 2 lbs beef sirloin, cut into bite-sized pieces
• 1/4 cup vegetable oil
• 1/4 cup white vinegar
• 3 garlic cloves, minced
• 1 tablespoon dried oregano
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 8-10 wooden or metal skewers

Instructions:
1. In a large bowl, whisk together the vegetable oil, white vinegar, minced gar
lic, dried oregano, ground cumin, salt, and black pepper to make the mari
nade.
2. Add the beef sirloin pieces to the marinade, and toss to coat evenly. Cover
the bowl with plastic wrap, and refrigerate for at least 1 hour, or up to 4
hours.
3. If using wooden skewers, soak them in water for at least 30 minutes to pre
vent them from burning during grilling.
4. Preheat a grill or grill pan to medium-high heat.
5. Thread the marinated beef pieces onto the skewers, leaving a little space be
tween each piece.
6. Place the skewers on the grill or grill pan, and cook for 8-10 minutes, turn
ing occasionally, until the meat is cooked to your desired doneness.
7. Serve the carne en vara skewers hot with a side of rice and beans, sliced avo
cados, and/or a fresh salad.

49
 Carne a la llanera
Carne a la llanera is a traditional dish from the plains region of Venezuela. It con-
sists of beef cooked slowly in a sauce made from onions, tomatoes, garlic, and
spices, and is typically served with rice, fried plantains, and arepas (a type of corn
cake).
The beef used for this dish is usually flank steak or sirloin, which is cut into thin
strips and marinated in a mixture of beer, salt, and cumin before cooking. The
beef is then cooked slowly in a large skillet or wok with the sauce until it is tender
and flavorful.

50
Ingredients:
Ingredients:
• 1 lb flank steak, sliced into thin strips
• 1 cup of beer
• 1 tsp salt
• 1 tsp ground cumin
• 2 tbsp vegetable oil
• 1 onion, chopped
• 2 tomatoes, chopped
• 3 garlic cloves, minced
• 1 tsp dried oregano
• 2 bay leaves
• 1 cup beef broth

For serving:
• Cooked white rice
• Fried plantains
• Arepas (optional)

Instructions:
1. In a large bowl, mix the beef strips with the beer, salt, and ground cumin.
Cover and marinate for at least 30 minutes, or up to 2 hours.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add
the beef strips (reserving the marinade) and cook, stirring occasionally,
until browned on all sides, about 5-7 minutes.
3. Remove the beef from the skillet and set aside. In the same skillet, add the
chopped onion, tomatoes, and minced garlic. Cook, stirring occasionally,
until the vegetables are soft and fragrant, about 5 minutes.
4. Add the reserved marinade, dried oregano, and bay leaves to the skillet. Stir
to combine and cook for 1-2 minutes.
5. Return the beef strips to the skillet and stir to coat them with the sauce. Add
the beef broth and bring the mixture to a simmer.
6. Reduce the heat to low, cover the skillet, and simmer for 30-40 minutes, or
until the beef is tender and the sauce has thickened.
7. Serve the Carne a la llanera hot, with cooked white rice, fried plantains, and
arepas (if desired). Enjoy!

51
 Carne en su jugo
Carne en su jugo is a traditional Mexican and Venezuelan dish that consists of
thinly sliced beef cooked in a flavorful broth of tomatillos, cilantro, onion, and ba-
con, along with other seasonings. The name “carne en su jugo” translates to “meat
in its own juice,” which refers to the fact that the beef is cooked in the broth until
it is tender and juicy.
The dish is typically served in a bowl with the beef and broth, along with beans,
chopped onions, cilantro, and lime wedges on the side. It is often eaten with torti-
llas or crusty bread for dipping in the broth.

52
Ingredients:
• 1 lb. of beef sirloin, thinly sliced
• 6 tomatillos, husks removed and chopped
• 1/2 onion, chopped
• 3 garlic cloves, minced
• 4 slices of bacon, diced
• 2 cups of beef broth
• 1/4 cup of chopped cilantro
• 1 tsp. of dried oregano
• 1 tsp. of salt
• 1/2 tsp. of black pepper
• 1 can of pinto beans, drained and rinsed
• 1/2 onion, chopped (for garnish)
• 1/4 cup of chopped cilantro (for garnish)
• Lime wedges (for serving)

Instructions:
1. In a large pot or Dutch oven, cook the bacon over medium heat until crispy.
Remove the bacon with a slotted spoon and set it aside.
2. Add the chopped onion to the pot and cook until translucent, about 3 min
utes. Add the garlic and cook for another minute.
3. Add the chopped tomatillos, beef broth, oregano, salt, and pepper to the pot.
Bring the mixture to a boil, then reduce the heat to low and let it simmer for
10 minutes.
4. Add the thinly sliced beef to the pot and let it cook for about 5 minutes, un
til it is browned on all sides.
5. Add the cooked bacon and chopped cilantro to the pot and stir to combine.
6. Let the mixture simmer for another 10-15 minutes, until the beef is cooked
through and tender.
7. Add the pinto beans to the pot and cook for another 5 minutes.
8. Serve the carne en su jugo in bowls, garnished with chopped onion, cilantro,
and lime wedges on the side.

53
 Carne guisada
Carne guisada is a traditional Latin American dish that consists of tender chunks
of beef that have been stewed or braised in a flavorful sauce. The dish typically
includes a variety of aromatic ingredients, such as onions, garlic, bell peppers, and
tomatoes, along with a blend of spices, such as cumin, chili powder, and oregano.
Some variations of carne guisada may also include potatoes or carrots.

54
Ingredients:
• 1 pound beef chuck roast, cut into 1-inch cubes
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 garlic cloves, minced
• 1 green bell pepper, diced
• 1 can (14.5 ounces) diced tomatoes
• 1 cup beef broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon dried oregano
• Salt and pepper, to taste
• 1 tablespoon cornstarch (optional)
• 2 tablespoons water (optional)

Instructions:
1. Heat the olive oil in a large skillet or Dutch oven over medium-high heat.
2. Add the beef cubes to the skillet and cook until browned on all sides, about
5-7 minutes.
3. Remove the beef from the skillet and set aside.
4. Add the onion, garlic, and green bell pepper to the skillet and cook until the
vegetables are softened, about 5 minutes.
5. Add the canned tomatoes, beef broth, cumin, chili powder, and oregano to
the skillet and stir to combine.
6. Return the beef to the skillet and stir to coat it in the sauce.
7. Reduce the heat to low and cover the skillet with a lid.
8. Simmer the carne guisada for 1-2 hours, or until the beef is tender and the
sauce has thickened. If the sauce is too thin, whisk together the cornstarch
and water in a small bowl and add it to the skillet. Cook for an additional
10-15 minutes, or until the sauce has thickened.
9. Serve the carne guisada with rice, beans, or tortillas, and enjoy!

55
 Dulce de Lechosa
Dulce de Lechosa, also known as papaya dulce or candied papaya, is a popular
dessert in Latin American countries and the Caribbean. The dish consists of slic-
es of green papaya that have been cooked in a sweet syrup until they are soft and
tender. The syrup is typically made with sugar, water, and spices such as cinna-
mon, cloves, and star anise.
To make dulce de lechosa, the green papaya is peeled, seeded, and cut into thin
slices. The slices are then boiled in a mixture of water, sugar, and spices until they
are translucent and have absorbed the flavors of the syrup. The papaya is then left
to cool in the syrup, allowing it to absorb more of the sweetness and spices.

56
Ingredients:
• 1 small green papaya, peeled, seeded, and thinly sliced
• 2 cups of water
• 2 cups of sugar
• 2 cinnamon sticks
• 4 cloves
• 1 star anise

Instructions:
1. In a large pot, bring the water to a boil.
2. Add the sliced papaya and let it boil for about 10 minutes, or until the
papaya is tender.
3. Drain the papaya and set it aside.
4. In the same pot, add the sugar, cinnamon sticks, cloves, and star anise to the
water.
5. Stir until the sugar dissolves.
6. Add the boiled papaya to the pot with the sugar syrup.
7. Simmer the mixture over low heat, stirring occasionally, until the papaya
is translucent and the syrup has thickened and coats the back of a spoon.
This should take about 45 minutes to an hour.
8. Remove the pot from the heat and let it cool.
9. Serve the dulce de lechosa warm or cold, either on its own or with ice cream
or cheese.

57
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