Venezuela

Made from precooked corn flour (harina de maíz precocida), arepas are split and filled (e.g., Reina Pepiada with chicken‑avocado) or eaten alongside mains.

Often accompanied by arepa or casabe. Seasoned beef (mechada) and slow‑cooked black beans (caraotas) bring sweet‑savory balance with the ripe plantain.

Filled with a rich guiso (beef/pork/chicken), olives, raisins, and capers; boiled after wrapping. A centerpiece of Christmas gatherings.

Made from tender corn batter; sometimes served with cream and ham. Street‑stall favorite.

Party essential. Typically served with garlic, avocado, or papelón‑lime dips.

Caramelized sear, then braised with panela (papelón), aromatics, and spices until tender; sliced and lacquered with its reduction.

Popular at beach kiosks—try empanada de cazón (spiced dogfish) on the coast.

From Maracaibo (state of Zulia). Double‑fried plantain slices hold fillings like shredded beef, chicken, or perico (eggs, tomato, onion).

Distinct from Spanish flan by its use of whole eggs (including whites), giving a lace‑like custard structure.

Served chilled from street carts—choose thickness and toppings to taste.