Venezuelan food

Venezuelan food is about the many foods made and eaten in Venezuela. Most foods came from as a mix of European (Mostly from the Mediterranean sea), African, and Indigenous dishes. The most well known dish is the Arepa, a type of flat bun made with cornmeal (It could also be made with wheat flour) which is eaten as a side or main dish filled with other foods. Other well known foods are pan de jamón, tequeños, pabellón criollo, and hallacas.
Different Venezuelan regions have different foods that are eaten. The most common food ingredients used are:
Main foods.
The foods most eaten in most parts of Venezuela are:
Regional foods.
Because of how big the country is, the foods are different in each region. Usual foods of each regions are:
Fresh or marinated vegetables, like aubergines, pumpkins, potatoes are also commonly eaten as sides.
Drinks.
Some popular drinks are:
Snacks.
Some foods commonly eaten as snacks are:
Breads.
Some breads commonly eaten are:
Desserts.
Some desserts eaten in special events are:
Cheeses.
Queso fresco (or queso blanco) is popular in South American countries like Venezuela. Other popular cheeses are Guayanés cheese, Palmita cheese, and queso de mano.
Sauces.
Some sauces commonly made and used are:
Sauces from other countries, such as ketchup, mayonnaise, soy sauce, mustard, Worcestershire sauce, Tabasco, pink sauce, tartar sauce have also been popular.
Festive foods.
The hallaca is a food eaten at the Christmas season, which begins at December 3. Venezuelan families meet to prepare the food. During the parties, pan de jamón, pork leg, chicken salad, punch, wine, black cake, and other dishes are commonly eaten as a side.
Even though it can be found at markets, people usually like the homemade version. Newer generations like to change up the recipe a bit.