The cuisine of Venezuela is varied. That is why in this post I want to share some of the most typical typical dishes. I will also tell you a bit about the history of these dishes. I hope you enjoy them.

委内瑞拉的菜肴多样。 这就是为什么在这篇文章中，我想分享一些最典型的典型菜肴。 我也会告诉你一些关于这些菜肴的历史。 我希望你喜欢它们。

The Venezuelan Arepa / 委内瑞拉人

To talk about La Arepa, is to talk about Venezuela ... Part of our culture and the daily table, is our most indigenous culinary expression, is the benefactor our daily bread.

The arepa is a national expression, in any city of Venezuela can be found. Their preparation goes back to our indigenous ancestors, who planted, collected and processed the corn. It is the result of a mass made of cooked corn and ground, the natives, grind it between two flat and smooth stones and then they created small balls that roasted in a "aripo", (kind of plate a little curve made in mud, that used for cooking, we also know a variation of this as "budare") of the name of this utensil derives the word "Arepa", nowadays iron plates and grills are used to roast the arepitas at home or restaurants, although you can to find still the mud.

The Arepa is a loyal companion of the Venezuelan and can be found at the most honorable table, as well as in the humblest, in any corner of the city, or in the smallest of the towns, in restaurants and houses, or in the abundant the different Venezuelan cities.

La Arepa is the queen of our breakfasts, and in turn excellent companion of first courses in lunches and dinners, is faithful companion of our national dishes.

The arepa is shown with different characteristics in the different regions of the country, but in essence it is the same and unique arepa. The very finite are called "telitas" and are typical of the Andean region, the gorditas and abombaditas, are accustomed to prepare in the central region; large, fried or roasted, usually found in the East. Arepas of chicharrón are prepared, and sweet arepitas that have a slight aniseed taste, arepas "peeled" with ashes, that are mainly by the west of the country.

They usually eat stuffed with cheese and butter, grilled or roasted meat, with ham or with almost anything that can occur to them. A freshly roasted arepa stuffed with Apure lone cheese or juicy Guyanese cheese, brings glory to the palate of the test; Accompanied with buttermilk, with a perico * that Venezuelans like, or fried beans and meat shredded, you get a wonderfully typical breakfast.

From the same mass from which the arepas are obtained, we find other dishes that are typical in Venezuela, such as dough flakes: bollitos boiled in very hot water, usually eaten at breakfast with cheese and butter. The Hallaquites: bollitos covered with leaves of corn and boiled in very hot water; bollitos pelones: dumplings stuffed with meat boiled or fried; they are made with empanadas, stuffed with cheeses, meat stew, chicken or fish, etc., and fried in abundant hot oil.

This dough is used in the preparation of various appetizers and appetizers, small balls, pies, bollitos and small appetizers. It is added in the form of small balls to some soups. The mass of corn colored with onoto and flavored when kneaded with chicken broth, is the first to appear its bright color when we open one of our most requested culinary delights: The Hallaca; the mass is spread on banana leaves serving as a bed and blanket all the wonderful components that make up the filling of the hallaca ... It is also the main component of Polenta Criolla. Infinity of uses we give to the mass that is obtained from the maize, but definitely among all the queen is the Arepa.

* Scramble eggs with onions and tomatoes, flavored with different species or herbs according to the region of the country.

Grilled arepas

In order to obtain golden and red-hot arepas, few ingredients are used, it is the kneading and cooking which requires a little attention, (currently there is precooked corn flour in all supermarkets, since it is part of the basic diet of Venezuelan, and is the one we use in the preparation of arepas daily).

Ingredients

(For 4 or 6 arepas)

2 cups Precooked White Corn Flour

1 teaspoon salt

Water

Oil

Preparation

Pour about a cup and a half of water into a bowl, add the salt and a dash of oil, progressively add the flour by diluting it in the water, avoiding lumps, knead with the hands adding little flour and water until obtaining a soft dough that will not stick to your hands. Form medium balls and flatten them by creating a slightly thick and symmetrical round. Heat an iron and grease it with a little oil, place the arepas and cook on both sides, (until they take off from the plate alone), then take the previously heated oven to 350º and leave until you remove them lightly and sound to "hollow", and become bulging and doraditas. They are served at the moment, accompanied or filled with cheeses, butter, stews, meats, beans, scrambled eggs, etc. For breakfast or dinner, it will be a magnificent encounter with the customs of Venezuelan cuisine.

谈论La Arepa，是谈委内瑞拉...我们文化和日常表的一部分，是我们最土着的烹饪表达，是我们日常面包的恩人。

阿尔卑斯是一个民族表达，在委内瑞拉的任何一个城市都可以找到。他们的准备工作可追溯到我们的祖先，他们种植，收集和加工玉米。这是由熟的玉米和地面的大量的结果，当地人，研磨在两个平坦和光滑的石头之间，然后他们创造了一个烤在“aripo”的小球，（一种盘子在泥里制成一条曲线，那个用于做饭的人，我们也知道这个作品的“变种”这个名称叫做“Arepa”，现在铁盘子和烤盘被用来烤在家里或餐馆里的arepitas，虽然你可以仍然发现泥土。

Arepa是委内瑞拉的忠实伙伴，可以在最尊贵的桌子以及城市的任何角落，或最小的城镇，餐馆和房屋，或丰富的地方找到。不同的委内瑞拉城市。

La Arepa是我们早餐的女王，反过来也是第一堂午餐和晚餐的优秀同伴，是我们国家菜肴的忠实伴侣。

在国家不同地区，都会显示出不同的特征，但实质上是相同和独特的。非常有限的称为“telitas”，是典型的安第斯地区，gorditas和abombaditas，习惯于在中部地区准备;大，油炸或烤，通常发现在东方。 chicharrón的派对准备好了，而且甜美的食物味道很差，主要是在国外西部，灰白色的“灰皮皮”剥落了。

他们通常吃奶酪和黄油，烤或烤肉，用火腿或几乎可以发生的任何东西。一个新鲜的烤的阿帕尔塞满了Apure孤奶酪或多汁的圭亚那奶酪，为测试的味道带来荣耀。伴随着酪乳，与委内瑞拉人喜欢的perico *，或炒豆和肉切碎，你会得到一个奇妙的典型的早餐。

从获得标准品的同一批量中，我们发现委内瑞拉典型的其他菜肴，如面团薄饼：在非常热的水中煮沸，通常在早餐时用奶酪和黄油食用。哈拿亚人：用玉米叶覆盖的蜂蜜，在非常热的水中煮沸; os os pel ones：;;;;;;;;;;;;他们是用empanadas，塞满奶酪，炖肉，鸡肉或鱼等，并用丰富的热油炸。

这种面团用于制备各种开胃菜和开胃菜，小球，馅饼，小酒和小开胃菜。它以小球的形式添加到一些汤。当与鸡汤混合时，用onoto调味的玉米质量，当我们打开我们最需要的美食之一时，首先出现其鲜艳的色彩：哈拉卡;大量传播在作为床上的香蕉叶上，并覆盖了构成展厅的填充的所有美妙的组成部分。它也是Polenta Criolla的主要组成部分。无限的使用，我们给了从玉米获得的群众，但绝对在所有的女王之中是Arepa。

*用洋葱和西红柿炒鸡蛋，根据该地区的不同种类或草药调味。

烤洋葱

为了获得金色和红热的白炽灯，少量配料被使用，这是需要注意的揉搓和烹饪，（目前在所有超市都有预煮的玉米粉，因为它是委内瑞拉的基本饮食的一部分，并且是我们每天用于准备水蜜桃的一个）。

配料

（4或6个面包）

2杯预煮白玉米面粉

1茶匙盐

水

油

制备

将一杯半杯水倒入碗中，加入盐和一滴油，通过将其稀释在水中逐渐添加面粉，避免肿块，用手揉捏少许面粉和水，直到获得柔软的面团 这不会粘在你的手上。 形成中等球，并通过创建一个稍厚而对称的圆形来平坦化。 用一点油加热铁和油脂，放置胸罩并在两边做饭，（直到它们从板上单独取下），然后将以前加热的烤箱放到350º，离开，直到你轻轻取出，并发出声音到“ 中空“，并且变得膨胀和多变。 他们现在供应，伴随或充满奶酪，黄油，炖菜，肉类，豆类，炒鸡蛋等。对于早餐或晚餐，这将是与委内瑞拉美食海鲜的壮丽的相遇。

The Hallaca / 哈拉卡

One of the most recognized and elaborate dishes presented in Venezuelan gastronomy is undoubtedly the hallaca. This masterpiece of our cuisine is the most traditional of the dishes that adorn the Christmas festivities in our Venezuela.

The hallaca is the result of the historical process that has lived our society.

From its cover of banana leaves to the details that adorn and compose its stew, passing through its primordial ingredient, the mass of corn colored with onoto, the hallaca is the most visible expression of the mestizaje of the Venezuelan. Each ingredient has its roots: the banana leaf, used by both the African black and the American Indian, is the wonderful wrapping that covers it; when we discover it, we bring to the present our indigenous past, because the mass of corn colored with onoto is the one that receives us with its splendorous yellow color; Then, inside it is allowed to appreciate the arrival of the Spaniards to these lands, meats of chicken, pork and beef, olives, capers, raisins ... all finely chopped, stewed and beautifully distributed are part of an exquisite delicacy. Its ingredients, all parts of different roots complement each other harmoniously in the hallaca, expression of the mestizaje and color of which our town is part.

The word "Hallaca" comes from Guaraní and derives from the word "ayúa" or "ayuar" which means to mix or stir, from these words it is presumed that "ayuaca" is a mixed thing, that by linguistic deformation happened to be called "ayaca" . Another version presumes that the word comes from an aboriginal language of the West of the country, whose meaning is "wrapping" or "bojote".

Whatever the origin of this word, we know that "la hallaca" is completely Venezuelan, both by its name and by its preparation and is pride of our cuisine, because she without social distinctions appears splendid in the Christmas table of all Venezuelans , providing a touch of wonderful taste and flavor to our Christmas.

In the month of December when the holidays overflow the joy of the Venezuelan, the hallaca is an important part of the celebration, they are exchanged, they are given, they are sold ... finally, in the Christmas parties for the Venezuelan can not miss the so recognized hallaca.Para for its preparation there are various recipes, because in every region of the country there are traditional recipes, as well as in most Venezuelan dishes each family brings its seasoning and varies their preparation.

The recipe of this delivery is the hallaca Caracas, which year after year is used to give flavor to our Christmas, in the capital region.

The recipe to prepare hallacas is divided into three parts:

Preparation of the stew

Preparation of the mass and conditioning of the leaves

The preparation and cooking of the delicacy

Ingredients

For 50 hallacas

Stew

1 kg finely chopped pork leg

2 kg finely chopped beef

2 kg of boiled and chopped hen (boneless)

½ kg finely chopped bacon

1 ½ kg onion finely diced

½ kg finely chopped garlic

¼ kg finely chopped chives

¾ cup of peeled and crushed garlic

½ cup small capers

1 kg of red paprika without seeds and julienne

2 kg of tomato without crushed seed

1 cup raisins

¼ cup finely chopped fresh chili

2 cups of marsala wine

1 cup wine vinegar

½ kg of ground paper

2/3 cup cornmeal

Salt

Pepper

Oil with onoto

Ornament

1 kg of julienne paprika

½ kg cooked bacon in strips of ½ cm. x 5 cm.

½ kg of pig in strips of ½ cm. x 5 cm.

½ kg of boneless breasts in strips

½ kg of onion in rings

200 grs. capers

400 grs. filled olives

½ kg of raisins

Optional: vinegar pickles, almonds without shell

Leaves

50 pieces of banana leaves of about 30x30 cm.

50 pieces of banana leaves of about 20x20 cm.

50 strips of banana leaves of about 15x20 cm.

1 roll of wick

Dough

Mass for Hallacas List

Mass list

2 ½ packets of corn flour

5 cups of pig fat

3 cups chicken broth

2 cups water

Salt

Onoto seeds

Preparation

Start the first day making the stew, let it rest and reserve, the next day prepare the dough and the ornaments to arm the hallacas.

Stew

Verify that the meats are free of excess fat, and are cut into small dice, cook each meat separately in boiling water, without completely softening, reserve the broths.

In a large cauldron sauté the onion and garlic in hot oil, until transparent, add the garlic and chives and let cook for about 5 minutes, add the paprika and sweet pepper, let cook a few more minutes and add the meats, leave them which are incorporated and add all other ingredients leaving last tomatoes and wine.

Salt and pepper to taste. Dissolve the paper in water and corn flour. You should check that the stew does not dry and add chicken broth or beef. Add the paperboard and the corn flour dissolved, and stir with a wooden palette, apply a little color with oil with onoto. Let cook for about 40 minutes, until thick consistency. Let stand and reserve.

Mass

On the following day the dough, leaves and ornaments can be prepared to make the hallacas. The dough is prepared by pouring the corn flour into a wooden pan or a large enough container to be able to knead it, (1 cup) boiled with onoto, the butter is drained to discard the onoto, and another uncolored (3 cups), the salt is added and it is united everything well, is added little by little 3 cups of chicken broth and knead again until smooth.

The preparation and cooking of the delicacy

Arrange all the ornaments in a large inn, the leaves are removed the thick vein that brings to the bank and wash very well, are dried with a cloth and placed in the inn, place the dough and stew so that they are at the reach of his hands and indulge in the art of making hallacas, do not rush, take your time, practice will become a teacher.

Now, first take a large sheet and grease it with a little bit of buttered butter, place a ball of dough in the center of the sheet and thin it with your fingers, creating a symmetrical circumference, then add the stew and cold and on this place the ornaments distributed harmoniously. Then fold over the wide side of the sheet, creating a fold until it is closed, fold the ends inward and wrap it with the smallest sheet, then take the sheet strip and secure the hallaca through the middle, wrap it with wick by crossing it two times in each direction.

When you have several ready-made steaks in a large pot with boiling water for an hour, remove them and drain them, allow them to cool completely, and if possible wait an entire day to serve them so you can better appreciate their flavor. To heat them, introduce them in boiling water for 20 minutes, remove and drain.

在委内瑞拉美食中呈现的最受认可和精心烹制的菜肴无疑是展厅。这些我们美食的杰作是在委内瑞拉装饰圣诞节的最传统的菜肴。

陈列室是我们社会生活历史进程的结果。

从香蕉叶的封面到装饰和炖炖的细节，穿过原始成分，用onoto着色的大量玉米，hallaca是委内瑞拉mestizaje最明显的表达。每种成分都有其根源：非洲黑人和美洲印第安人使用的香蕉叶是涵盖它的美妙的包装;当我们发现它时，我们把现在的土着人的过去带到了，因为用onoto色的玉米的质量是接受我们美丽的黄色的;然后，里面可以欣赏西班牙人到达这些土地，鸡肉，猪肉和牛肉，橄榄，雀跃，葡萄干的肉类，所有切碎，炖和美丽的分布都是精美美味的一部分。它的成分，不同根部的所有部分在hallaca和谐地相互补充，mestizaje的表达和我们的城镇的颜色。

“哈拉卡”一词来自瓜拉尼，源自“ayúa”或“ayuar”一词，这意味着混合或搅拌，从这些词可以推测，“ayuaca”是一个混合的东西，语言变形被称为“ayaca”。另一个版本假定这个词源于该国西部的原住民语言，其含义是“包裹”或“bojote”。

无论这个词的起源是什么，我们知道“la hallaca”完全是委内瑞拉，它的名字和它的准备，并且是我们的美食的骄傲，因为她没有社会差异在所有委内瑞拉人的圣诞桌上显得灿烂，提供了一个触摸我们的圣诞节美妙的味道和味道。

在12月份的假期溢出了委内瑞拉的欢乐，hallaca是庆祝活动的重要组成部分，他们被交换，他们被给予，他们被卖掉...终于，在委内瑞拉的圣诞派对不能错过了如此认可的hallaca.Para的准备有各种食谱，因为在该国的每个地区都有传统的食谱，以及在大多数委内瑞拉菜肴，每个家庭带来调味料和改变他们的准备。

这个交货的食谱是加拉加斯大厅，年复一年地用于给我们的圣诞节，在首都地区的味道。

准备hallacas的食谱分为三部分：

炖的准备

叶子的质量和调理的准备

准备和烹饪的美味

配料

对于50个hallacas

炖

1公斤切碎的猪腿

2公斤切碎的牛肉

2公斤煮沸和切碎的母鸡（无骨）

½公斤切碎的培根

1公斤洋葱细切

½公斤切碎的大蒜

¼公斤切碎的香葱

¾杯去皮和碎的大蒜

½杯小雀跃

1公斤红辣椒没有种子和julienne

2公斤番茄没有粉碎的种子

1杯葡萄干

¼杯切碎的新鲜辣椒

2杯马萨拉酒

1杯葡萄酒醋

1/2公斤地面纸

2/3杯玉米面粉

盐

胡椒

油与onoto

装饰

1公斤辣椒粉

½公斤煮熟的培根条纹½厘米。 x 5厘米。

1/2公斤长度为1/2厘米的猪。 x 5厘米。

半公斤无骨乳房

1/2公斤的洋葱在环中

200克驴蹄草

400克 充满橄榄

½公斤葡萄干

可选：醋泡菜，杏仁无壳

树叶

50片约30x30厘米的香蕉叶。

50片约20x20厘米的香蕉叶。

50条香蕉叶约15x20厘米。

1卷灯芯

面团

哈马拉斯列表的质量

大众名单

2½包玉米粉

5杯猪油

3杯鸡汤

2杯水

盐

Onoto种子

制备

开始第一天做炖菜，让它休息和保留，第二天准备面团和装饰品来搂着大厅。

炖

验证肉类没有多余的脂肪，并切成小骰子，分开煮沸沸水，不完全软化，保留肉汤。

在大锅中，洋葱和大蒜放在热油中，直至透明，加入大蒜和韭菜，煮约5分钟，加入辣椒粉和甜椒，再煮几分钟，加入肉，离开他们加入并添加所有其他成分，留下最后的番茄和葡萄酒。

盐和胡椒粉调味。将纸张溶解在水和玉米粉中。你应该检查炖菜不干，加鸡肉汤或牛肉。加入纸板和玉米粉溶解，并用木制调色板搅拌，用onoto涂上一点油。让煮约40分钟，直到浓稠。让我们站起来保留。

块

在第二天，面团，叶子和饰物可以准备制作大厅。面团通过将玉米粉倒入木盘或足够大的容器中来制备，以使其能够揉搓（1杯），用onoto煮沸，将黄油排干以丢弃onoto，再加入另一个未着色的（3杯），添加盐，它一切都很好，一点点加入3杯鸡肉汤，再次揉搓直到光滑。

准备和烹饪的美味

将所有的装饰品放在一个大旅馆里，叶子被移走，给银行带来的厚厚的静脉洗净，用布擦干，放在客栈里，放在面团和炖菜中他的手和沉迷于制作hallacas的艺术，不要急，拿你的时间，练习会成为老师。

现在，先拿一张大片，用一点点黄油涂上油脂，将一块面团放在薄片的中央，用手指轻轻一点，形成一个对称的圆周，再加上炖菜和冷，和谐地摆放饰品。然后折叠在纸张的宽边上，创建一个折叠直到它被关闭，向内折叠端部并用最小的纸包装，然后拿起片条并将hallaca固定在中间，通过穿过它将其包裹在每个方向两次。

当您在一个大锅里用几个现成的牛排煮沸一小时，取出并排干，让它们完全冷却，如果可能，请等一整天来为他们服务，以便更好地了解他们的口味。加热它们，将它们在沸水中引入20分钟，去除和排出。

 Pabellón / 亭子

The Venezuelan pavilion is one of the most representative dishes of our cuisine. Full of varied colors and flavors, it possibly evokes the union of the ethnicities that make up our town, it carries the unique and warm aroma of this land.

The pavilion is a dish that has accompanied us throughout our history, has grown with us, with small variations in different regions of Venezuela, but always maintaining the unique and pure essence of the national dish par excellence, is representative of the diet mainly urban creole, it is difficult to determine the origin of the dish, but already at the end of the 19th century was recognized in Caracas.

It is made of White Rice, Mechada, Black Carata and Fried Banana Chops, all arranged in an ornamental way, highlighting its color, aroma and flavor to the maximum. This dish creates a balance between all its components, both in color and flavor, each one is an important part of Venezuelan cuisine.

Since colonization, rice, as well as beans, have been part of Venezuelan daily food. The dishes were served as a companion for breakfasts, lunches and dinners, just as the arepa accompanied our morning, afternoon and evening our meals, today is hardly an eventual part of breakfasts and dinners, without ceasing to be important in our culinary culture.

The rice was also served daily, prepared slightly flavored with sweet pepper, garlic and onion, loose and white, very white, in the same way served in the pavilion. The Caraotas must be black, some impregnate with species such as bristles, cumin and a sofrito of garlic, onion, sweet pepper, salt to taste .... for their preparation are allowed to cook in boiling water, which can be accompanied with smoked pork or slabs of pork chopped, (this only to give flavor, since they do not appear in the dish) until they become soft and tender, then seasoned and the broth is allowed to take a somewhat thick consistency. The beans can be eaten with broth for a better flavor, or if they are fried, they can be drained and fried in butter or very hot oil. Also if you prefer you can eat with a point of sweetness, provided by scraped paper, or sugar.

On the other hand the beef, cooked meat, is boiled with onions and salt until it reaches a softening point where it is allowed to macerate easily. Then it is wrapped by hand, in thin pieces. Then in very hot oil, preferably colored with "onoto", in which have been sautéed crushed garlic, onions, chopped sweet pepper, sauté the meat and add chopped tomatoes without skin or seeds, salt and pepper to taste, it is important to cook Slowly until soft. The flesh becomes reddish and aromatic.

Finally the banana is chopped and fried. The components are distributed in the dish of decorative form and around the chops are placed. The display of colors will undoubtedly be striking, the white of the rice, the black of the beans, the reddish flesh and the golden yellow bananas, sometimes making railings, sometimes an integral part of the plate, the whole will be as shocking as a sunset in the Medanos Coro in Falcón, as a dawn in the majestic mountains of the Andes or as a simple view to the imposing tepuyes of our fantastic Amazon ... the flavor will be unmatched, the warmth of our land is felt through our kitchen , and when trying our national dish you can feel Venezuela through the palate.

委内瑞拉馆是我们美食最具代表性的菜肴之一。充满各种各样的颜色和口味，可能唤起了我们镇上种族的联合，它带有这片土地独特温暖的香气。

亭子是我们历史上伴随着我们的菜，与我们一起成长，委内瑞拉不同地区的变化很小，但始终保持国家菜肴的独特和纯净的精华，是饮食的代表主要是城市克里奥尔语，很难确定菜肴的起源，但已经在19世纪末在加拉加斯得到承认。

由白米，Mechada，黑ata和油煎香蕉剁制成，均以装饰方式排列，最大限度突显其色泽，香气和风味。这种菜肴在色彩和味道之间创造了所有组成部分之间的平衡，每一种都是委内瑞拉美食的重要组成部分。

自殖民地以来，米饭以及豆类都是委内瑞拉日常食物的一部分。这些菜肴作为早餐，午餐和晚餐的伴侣，正如我们的早晨，下午和晚上的晚餐一样，我们的餐点今天几乎不是早餐和晚餐的最后一部分，而不再在我们的烹饪文化中不重要。

大米也每天供应，准备略带甜味的辣椒，大蒜和洋葱，松散和白色，非常白，以同样的方式在亭子里服务。 Caraotas必须是黑色的，一些浸渍的物质如鬃毛，小茴香和大蒜，洋葱，甜椒，盐的味道....为了它们的准备，可以在沸水中煮，可以伴随着烟熏的猪肉或扁平的猪肉切碎，（这只是为了味道，因为它们不出现在菜中），直到它们变软和嫩，然后经过调味，肉汤可以采取有点厚的一致性。豆类可以用肉汤食用，以获得更好的味道，或者如果他们油炸，可以用黄油或非常热的油排干和油炸。另外，如果你喜欢，可以吃一点甜点，由刮纸或糖提供。

另一方面，牛肉，熟肉，用洋葱和盐煮沸，直至达到易于浸软的软化点。然后手工包裹，薄薄。然后在非常热的油中，最好用“onoto”着色，其中已经被炒过的大蒜，洋葱，切碎的甜椒，炒肉，加入没有皮肤或种子的切碎的西红柿，盐和胡椒来烹饪，重要的是做饭缓慢地直到柔软。肉变成红色和芳香。

最后香蕉被切碎炒。这些组件分布在装饰形式的盘中，围绕剁放置。颜色的展现无疑是惊人的，米色的白色，豆子的黑色，红色的肉体和金黄色的香蕉，有时候制作栏杆，有时是盘子的组成部分，整个将像日落一样震惊在Falcón的Medanos Coro，作为安第斯山脉雄伟山脉的黎明，或作为一个简单的视图，我们梦寐以求的亚马逊的壮观景观...的味道将是无与伦比的，我们的土地的温暖感觉通过我们的厨房，当尝试我们的国家菜时，您可以通过口感感觉到委内瑞拉。

La Cachapa / 拉卡萨帕

Maize, that magical and golden grain, worshiped for its divine origin from pre-Columbian times, has been an important means of sustenance in Latin America; in Venezuela maize is transformed nobly to become different Creole dishes that always flatter the palates of Venezuelans. Among these dishes we find La Cachapa de budare, famous lady of the culinary of our country to which we dedicate this article.

It is attributed the origin of the cachapa to the Venezuelan central region, the Indians who inhabited the mirandinas lands cultivated the corn, cereal that was adored and considered of divine origin, so much appreciated that their cult was later associated with the Christian religion, getting used to to plant corn grains on the day San Isidro Labrador to pay homage to farmers, a custom still preserved in some Venezuelan farmers.

The Cachapa is a fine cake of ground corn, with cheese and papelón (or sugar), cooked in budare; is known throughout Venezuela but is consumed more in the central region. That sweet and wonderful transformation of the corn in the form of a thin round cake is usually accompanied with a good "cheese and hand" and spread with butter. The recipe I provide below only requires a lot of love and is prepared with very, very tender jojotos.

Ingredients

12 very cute jojotos

Paperboard or sugar to taste

¼ tsp salt

1/8 kg soft white cheese

Milk

Preparation

Grind the jojotos and grind very fine, then mix with finely grated cheese, cardboard and salt, until a homogeneous mixture, to become very thick add a little milk.

In a very hot budart or frying pan lightly greased with oil, put a little of the mixture (making a thin cake) is allowed to brown and then turns golden browning on the other side. The cachapas are eaten hot and butterful, can be accompanied or filled with hand cheese, to fill cut a hand cheese in half place it in the cachapa and fold it. Enjoy this dish one Sunday morning or any night who wants to evoke the fertile fullness of this land and if you get a good "buttermilk" banana without fear that his cachapa will be divinely unforgettable.

玉米，那个神奇和金色的谷物，从前哥伦布时代它的神圣起源崇拜，一直在拉丁美洲支持的重要手段;在委内瑞拉，玉米变得高贵，成为不同的克里奥尔菜，总是恭维委内瑞拉的口味。在这些菜中，我们找到了La Cachapa de budare，我们致力于本文的我国烹饪的着名女士。

cachapa起源委内瑞拉中部地区归属，谁居住在mirandinas当地人的土地种植玉米，这是崇拜和神源的考虑谷物，如此赞赏的是，他的崇拜，随后用基督教关联，accustoming在圣伊西德拉·拉布拉多当天种植玉米谷，向农民致意，一些委内瑞拉的农民仍然保留着一种习俗。

Cachapa是一个磨碎的玉米蛋糕，奶酪和papelón（或糖），在budare烹饪;在整个委内瑞拉都知道，但在中部地区消耗更多。玉米以薄圆形蛋糕的形式进行的甜蜜而美妙的转变通常伴随着一个很好的“奶酪和手”，并以黄油蔓延。下面提供的食谱只需要很多的爱，并且准备好非常非常温柔的jojotos。

成分

12非常可爱的jojotos

纸板或糖味

¼tsp盐

1/8公斤软白乳酪

牛奶

准备

所述脱粒jojotos和细碎研磨，然后用细磨碎的奶酪，盐和新闻纸混合，直到得到均匀掺合物过厚添加一些牛奶。

在一个煎锅或热煎锅油抹了油，放置一点点的混合物（由薄饼）留变成棕色，然后在另一侧上镀金。 Cachapas吃非常热，用黄油涂抹，可伴有或充满奶酪手，填补了半个奶酪手工切割，并将其放置在cachapa倍。享受这个菜一个星期天的早晨或晚上人谁想要唤起这片沃土的丰满度，如果他取得了良好的“乳清”洗澡就不用担心他们的cachapa将是神圣难忘。

Tequeños, a Popular Cry. / Tequeños，热门哭泣。

The Tequeños are the most famous and beloved Venezuelan pasapalos by all. They are prepared with a cheese stick wrapped in wheat flour dough and should be fried just at the time of eating them. They are very rich, simple and very much of us; are known throughout the country and are kings of the most popular festivals or the simplest in Venezuela. Already in the fifties of the last century, Graciela Schael in her book "La cocina de Casilda", pointed to the tequeño as the passapalo that enjoyed more sympathy and emphasized the notorious of its absence in the celebrations and celebrations.

Of its history, some sources indicate that its origin is located in Los Teques, capital of the state Miranda, while others insist in indicating like its birth place the Teque Neighborhood, in the Parish Altagracia in Caracas. In any case nobody doubts that in this new millennium the favoritismo by the tequeño has hardly changed. The traditional pasapalo has evolved and found new companions: sauces, melaos, chutneys, spicy are part of the tray that everyone is waiting for at the party.

The recipe to prepare them is very simple; only requires patience, because when they are made tequeños have to do enough since they are sure to be welcomed by many diners.

Recipe for 100 tequeños:

Ingredients

500 gr. Of flour

250 gr. of butter

1 egg

1/2 tablespoon of salt

Water

White hard cheese (preferably llanero not very salty) cut into sticks of about 7x2 cm.

Abundant oil

Preparation

Place the flour in the shape of a crown in an inn, add the salt, butter and egg, mix well and gradually add warm water as required to form a soft and elastic mass, knead very well and let stand at least ½ hour . Cut the dough into two pieces and have a large meson and a roll to spread the dough, sprinkle a little flour and spread evenly until the dough is thin, cut even strips, and with them covers the cheese sticks very well, try to stretch the dough very well when lining the sticks and leave no holes so that the cheese does not escape.

Heat very well abundant oil in a large skillet or cauldron and cool the tequeños until they brown.

Tequeños是所有人最着名和最受欢迎的委内瑞拉pasapalos。他们准备了一个包裹在小麦粉面团的奶酪棒，应该在吃饭的时候油炸。他们非常丰富，简单，非常多;在全国各地都是知名的，是最受欢迎的节日之王，也是委内瑞拉最简单的节日。在上个世纪五十年代，Graciela Schael在她的书“La cocina de Casilda”中指出，tequeño是一个享受更多同情的passapalo，并强调在庆祝活动和庆祝活动中缺席的臭名昭着。

其历史上有一些消息来源表明，它的起源位于米兰达国家首府洛斯特克斯，而其他人则坚持在加拉加斯的教区阿尔塔格拉西亚，指示其出生地点，特区邻里。无论如何，没有人怀疑，在这个新的千年，tequeño的偏爱几乎没有改变。传统的pasapalo已经演变并发现了新的同伴：酱汁，melaos，酸辣酱，辛辣是每个人在聚会上等待的托盘的一部分。

准备他们的食谱很简单;只需要耐心，因为当他们成为tequeños必须做足够的，因为他们肯定受到很多食客的好评。

食谱100tequeños：

成分

500克的面粉

250克的黄油

1个鸡蛋

1/2汤匙盐

水

白色坚硬的干酪（最好是不是非常咸）切成约7x2厘米的棒。

丰富的油

准备

将面粉放在酒店的皇冠的形状中，加入盐，黄油和鸡蛋，混合均匀，逐渐加入温水，形成柔软弹性的质量，揉捏得很好，至少放置半小时。将面团切成两片，放置一个大的介子和一卷卷面，撒上一点面粉，均匀分散，直至面团变淡，切均匀的条状，并与他们一起覆盖奶酪棒好的，尝试拉伸面团很好，当衬里的棍子，没有孔，使奶酪不逃脱。

在一个大的煎锅或大锅中加热非常丰富的油，并冷却tequeños直到它们变棕色。

Well these are the most representative meals of my country, I hope you like it and are encouraged to prepare them, I assure you that they will love it.

那么这些是我国最有代表性的饭菜，希望你喜欢，并鼓励他们做好准备，我向你保证，他们会爱上它。