100 Elements That Define Our Gastronomy: CELEBRATING OUR 100th POST!

At PANNA New Latino Food, we are celebrating! This is our 100th article, and we want to celebrate it the best way possible: by paying tribute to what inspires us every day… Venezuelan gastronomy.

We want to thank you for joining us on this journey through the flavors, stories, and traditions that unite us. Thanks also to all the cooks, grandmothers, farmers, entrepreneurs, and food lovers who have created and kept our culinary culture alive. Today, we invite you to explore 100 elements that make our cuisine unique and delicious—from recipes and ingredients to utensils and techniques. Because every detail counts when it comes to tasting Venezuela.

100 ELEMENTS THAT DEFINE OUR GASTRONOMY

1. Arepa: The icon of our kitchen. Versatile, delicious, and always on our tables.
2. Hallaca: The soul of Venezuelan Christmas, wrapped in plantain leaves.
3. Pabellón Criollo: Our national dish, with shredded beef, rice, black beans, and sweet plantains.
4. Tequeños: Cheese sticks wrapped in dough, essential at any party.
5. Cachapa: Sweet corn pancake, perfect with queso de mano.
6. Empanadas: Made from corn flour, filled with cheese, meat, or baby shark (cazón).
7. Asado Negro: Beef slow-cooked in a dark papelón and spice sauce.
8. Perico: Scrambled eggs with tomato, onion, and ají dulce.
9. Pisca Andina: An Andean broth with potatoes, milk, and cilantro.
10. Reina Pepiada: Arepa filled with chicken and avocado salad.
11. Guasacaca: Creamy avocado sauce, ideal for grills.
12. Nata Criolla: Thick cream, perfect for arepas and cachapas.
13. Cruzado: A robust soup with hen, meats, vegetables, and plenty of flavor.
14. Cazón: Baby shark, a typical fish from the East, the star of empanadas.
15. Caraotas Negras: Black beans, an essential companion of pabellón criollo.
16. Tajadas: Fried ripe plantain slices, sweet and golden.
17. Queso Guayanés: Creamy and soft, perfect for arepas.
18. Queso de Mano: Fresh and elastic, ideal for cachapas.
19. Pan de Jamón: Christmas bread filled with ham, olives, and raisins.
20. Golfeado: Sweet roll with papelón and cheese.
21. Budare: Iron griddle for making arepas and cachapas.
22. Mazamorra: Andean dessert made with corn and papelón.
23. Tres Leches Cake: Sponge cake soaked in three types of milk.
24. Quesillo: Our criollo flan with golden caramel.
25. Dulce de Lechosa: Green papaya cooked in syrup.
26. Chicha Andina: Fermented rice or corn drink.
27. Papelón con Limón: A refreshing and energizing sugarcane and lime drink.
28. Chorizo Carupanero: Typical sausage from Eastern Venezuela.
29. Mondongo: Thick soup made with beef tripe.
30. Mojo de Ajo: Garlic sauce for fish and seafood.
31. Arepita Dulce: Deep-fried arepa with papelón and anise.
32. Patacones: Green plantain tostones—crunchy, savory, and very Maracucho.
33. Torta de Queso Criollo: Fluffy dessert with criollo cheese flavor.
34. Mandoca: Zulia-style ring made of corn, papelón, and cheese.
35. Dulce de Coco: Creamy and sweet beach dessert.
36. Alfajores Andinos: Cookies filled with arequipe (milk caramel).
37. Huevos Chimbos: Traditional dessert made from egg yolks.
38. Cachito: Soft bread roll filled with ham.
39. Pastel de Chucho: Eastern-style lasagna with cazón and plantain.
40. Cocada: Refreshing coconut smoothie.
41. Caldo de Gallina: Comforting and nutritious homemade hen soup.
42. Pollo en Brasas: International yet very Venezuelan… a unique rotisserie chicken flavor.
43. Catibía: Yuca-based empanada with cheese filling.
44. Carato de Maíz: Sweet and refreshing corn-based drink.
45. Pan Andino: Soft bread with papelón, typical of the Andes.
46. Arepa Pelá: Corn arepa made from lye-treated corn, typical of the Andes.
47. Ají Dulce: Small sweet pepper, the base of our sofrito.
48. Plantain Leaf: Fundamental for wrapping the Christmas queen, the hallaca.
49. Hallaquitas: Corn dough wrapped in corn husks, delicious with a piece of cheese.
50. Criollo Tartar Sauce: Perfect for empanadas and appetizers.
51. Bollo Pelón: Corn dough ball filled with meat in sauce.
52. Pechuga Rellena: Chicken breast stuffed with vegetable stew and raisins.
53. Arroz con Coco: Sweet and creamy Caribbean rice pudding.
54. Cazón Empanadas: Typical of the Venezuelan East.
55. Mango Jelly: Tropical fruit preserve.
56. Torta de Pan: Criollo dessert made from leftover bread.
57. Guava Jelly: Perfect for pairing with cheese.
58. Queso Telita: Creamy and fresh, ideal for arepas.
59. Torta de Auyama: Fluffy pumpkin cake.
60. Carne en Vara: Plains tradition of meat roasted on a spit.
61. Mute Andino: Stew made with grains, meats, and vegetables from the Andes.
62. Cachapa with Fried Pork: The sweetness of corn paired with salty pork.
63. Bean and Cheese Empanada: Sweetish black beans mixed with salty cheese.
64. Polvorosa de Pollo: Savory crumbly pastry pie filled with chicken stew.
65. Andean Peach Dessert: Peaches in syrup, typical of the Andes.
66. Venezuelan Pasticho: Criollo version of lasagna, often with plantains.
67. Chivo en Coco: Goat meat stew with coconut milk.
68. Criollo Churros: Fried dough covered in sugar.
69. Merey: Cashew fruit, used in sauces and snacks.
70. Andean Sweet Bread: Soft and aromatic, perfect with coffee.
71. Torta Bejarana: Caracas dessert made from ripe plantain and papelón.
72. Garlic Shrimp: Coastal delight with shrimp and garlic.
73. Fish Soup: A seaside dish, ideal for cool days.
74. Mixed Grill (Parrilla): Assortment of meats and chorizos with plenty of guasacaca.
75. Potato Stuffing: Potato dough filled with ground beef.
76. Catalina: Crunchy cookie made with papelón and spices.
77. Steward Chigüire: Traditional dish from the Plains.
78. Suspiros: Light and sweet meringues.
79. Alfondoque: Papelón sweet typical of the Andes.
80. Green Mango Jelly: Sour and refreshing sweet.
81. Sweet Potato Dessert: Made with sweet potato and papelón.
82. Tizana: Refreshing fruit cocktail with natural juices.
83. Bollos de Maíz Pelado: Essential side dish for celebrations.
84. Rice Pudding: Traditional dessert with cinnamon and papelón.
85. Fried Fish with Tostones: The quintessential beach meal.
86. Fish Escabeche: Fish preserved in vinegar and spices.
87. Llanero Mondongo: Tripe soup with spices from the Plains.
88. Grapefruit Sweet: Candied grapefruit peel.
89. Pan Aliñado: Seasoned Andean bread with papelón.
90. Coconut Ice Cream: Creamy cold dessert from the coast.
91. Mapuey Soup: Tuber cream popular in the East.
92. Ribs in Coconut: Beef ribs cooked with coconut milk.
93. Stewed Kid Meat: Young goat meat cooked with spices.
94. Fosforera: Seafood soup from Eastern Venezuela.
95. Arepa de Chicharrón: Crispy arepa with pork rind bits.
96. Wheat Arepa: Andean tradition, soft and golden.
97. Queso Palmita: Fresh pressed cheese from the Andes.
98. Dulce de Leche: Creamy cooked milk dessert.
99. Beef Stew (Hervido): Robust meat and vegetable soup.
100. Anise Balls: Crunchy sweet with anise flavor.

COME CELEBRATE WITH US!

Craving any of these Venezuelan flavors? Visit us at PANNA New Latino Food and enjoy our authentic dishes. If you are in Miami, most of what’s on this list is close by! You can also take home our frozen delights to enjoy whenever you want.

Thank you for being part of this great gastronomic family! We look forward to seeing you with the flavor of always and a happy heart!