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Venezuelan Andean Foodways

Los Andes

Regional

⚠ A COLD-COUNTRY KITCHEN IN A TROPICAL STATE. Mérida, Táchira and Trujillo, up to the páramo and the highest peaks in Venezuela. WHEAT rather than only maize — the AREPA ANDINA is made of wheat flour, which no other region does; PASTELITOS ANDINOS; PAN DE TUNJA. Potatoes, and the highland tubers. TRUCHA — trout, introduced and now the dish of Mérida. PISCA ANDINA, the breakfast broth of potato, milk, egg, cilantro and fresh cheese. MUTE ANDINO. Smoked cheese, wheat, and the strawberries and mora of the Mérida road. And the CHICHA ANDINA, of rice or maize, fermented lightly and drunk sweet and cold — ⚠ NOT THE SAME DRINK as chicha elsewhere in the Andes, and recorded separately.

Atlas — where and when

Where in the world

Communities and languages

Languages: Spanish

What is recorded

  • Venezuelan Andean foodways are recorded as distinct within Venezuela, characterised by wheat rather than only maize — including the wheat-based arepa andina — by potatoes, dairy, introduced trout and by pisca andina. Chicha andina is recorded as a distinct beverage from both chicha criolla and the fermented maize chicha of the wider Andes. documented

Related foodways

This foodway relates to

  • related to Colombian Andean Foodways documented

    Táchira and Norte de Santander are one border kitchen; the wheat arepa and the pastelito cross it.

Recipes

No recipes are filed under this cuisine yet.