Venezuelan empanadas

Venezuelan Empanadas have a crisp crust and tender inner texture. The ULTIMATE finger food...perfect to any occasion!

In Venezuela, empanadas became a cornerstone of local gastronomy by the mid-19th century, stuffed with components ranging from chicken to tuna.

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Arepas are the foundation of Venezuelan cuisine. They are cornbread...

To prepare "empanadas de carne mechada", cook the meat with onion, garlic, cumin and other seasonings until tender. Then, the meat is shredded and mixed with cooked potatoes and chopped parsley. The dough for the empanadas is prepared with flour, water, salt and lard. The empanadas are filled with the meat mixture and baked until golden brown and crispy.

I’ll never forget the first time I had an empanada. I was in my early teens and my aunt and uncle had come to America for the very first time. All our family gathered at my grandma’s house as my aunt made Empanadas for our whole family. It was so exciting because food really makes me happy, for on

Venezuela is a country with an incredibly diverse culture, from the bagpipes of the maracuchos to the joropo (national dance). And it has culinary

Domino Empanadas hail from Venezuela, and feature a black and white filling reminiscent of domino tiles. Black beans and mild, melty cheese make up the filling. A crispy, fried cornmeal dough provides the vessel to contain all the yummy flavors inside!

Venezuelan cachapas are like small corn cakes with cheese and tons of personality. This recipe uses canned corn and all you need to make it is a blender.

Authentic Venezuelan arepas recipe.