Venezuela: Venezuelan Food Recap

While super heavy and rich in calories, the cuisine in the country varies a lot across the regions. Along the coast and especially on Margarita Island seafood takes center stage, featuring dishes like baby shark, fried red snapper, rich seafood stews (cazuela de mariscos), and plenty of shrimp and eve fresh oysters complemented by coconut milk and cassava bread. In mountains, there are hearty soup dishes, corn arepas with loads of cheese, grilled meats, and delicious mountain trout. In the plains of Los Llanos, dominated by extensive cattle ranching, the food is built around grilled meats (beef skewered and open-fire roasted), alongside hearty tripe stews (mondongo) and aged cheeses . Finally, Caracas is a melting pot of everything and there are great upscale restaurants offering some fusion cuisines as well as delicious national dishes like pabellón criollo or slow-cooked asado negro. Several brands of national beers, distinct and high quality Venezuela rum, and agave-distilled cocuy are must tries as well.