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Tequeño is a very popular Venezuelan culinary specialty. It is a type of white cheese stick (often queso blanco, a fresh cheese) that is wrapped in a strip of wheat dough and then fried until golden and crispy. It is a popular appetizer or snack in Venezuela, and is commonly found at parties, family gatherings, or even for breakfast. Thanks to the Venezuelan diaspora, tequeños have become popular in other parts of Latin America and even in Spain and other countries. The name “tequeño” is said to come from the town of Los Teques, Venezuela, where this delicacy was created.

PRICE: 1.50$ (sold by the dozen)

TEQUEÑOS with guava

PRICE: 1.75$ (sold by the dozen)

The empanada is an iconic dish of Spanish and Latin American cuisine, best described as a small stuffed pastry. The word “empanada” comes from the Spanish verb “empanar,” which means “to cover” or “to wrap in bread.” Traditionally, empanadas were made with bread dough, but today, shortcrust or puff pastry are commonly used. The filling varies greatly and depends on the customs and ingredients available in each region or country.

PRICE: 0.00$ (sold in multiples of 2) (unavailable – coming soon)

Carne esmechada (also called carne mechada or carne desmechada) is a shredded beef dish popular in several Latin American countries, particularly Venezuela and Colombia. It is a tender, juicy, and flavorful meat preparation made by simmering the meat for hours until it can be easily shredded into thin strips. The origin of carne esmechada dates back to Spain, where a similar dish called ropa vieja (literally “old clothes”) was already eaten in the Middle Ages. This dish is often considered the Spanish or Canarian version of carne esmechada, although it can include chickpeas and potatoes, which is not always the case in Latin American versions.

PRICE: 6.00$ / 120gr (qty min. 2)

Caraotas negras is the Venezuelan name for black beans, also known as turtle beans. They are a very popular bean variety in Latin America, particularly in Venezuela, where they are a key ingredient in the national dish, pabellón criollo, served with white rice and shredded meat. Caraotas negras are rich in protein and iron and are often cooked with spices, garlic, onion, and sometimes a little sugar for a sweet touch typical of Venezuelan cuisine.

PRICE: 4.00$ / 300gr)

Cazón guisado is a traditional dish, particularly popular in Venezuelan cuisine, consisting of a stew prepared with cazón, the flesh of small sharks or dogfish (a type of shark). In the case of cazón guisado, the shark meat is first cooked, shredded, then sautéed in a sofrito (a sautéed vegetable preparation, often with onion, garlic, bell pepper, and tomato) and simmered with various spices and herbs. This dish is often used as a filling for empanadas or arepas, but can also be served as a main course.

PRICE: 5.00$ / 120gr (qty min. 2)

Asado Negro is a very popular traditional Venezuelan dish, prepared from a roast beef (usually an “eye-round roast” or “muchacho redondo”) that is slowly cooked in a dark, slightly sweet, and very flavorful sauce. Asado Negro is a festive dish, sometimes prepared for special occasions or family meals, and is considered a culinary symbol of Venezuela, especially in Caracas. In short, Asado Negro is a caramelized roast beef simmered in a sweet black sauce made with panela, wine, and spices. The slow cooking makes the meat extremely tender and the sauce rich in flavor. It is an iconic dish of Venezuelan cuisine, appreciated for its unique taste and melt-in-the-mouth texture.

PRICE: 0.00$ (unavailable – coming soon)

Cachapa is a traditional Venezuelan specialty. It is a thick flatbread or crepe made from fresh yellow corn (also called “jojoto corn”), to which milk and sugar are usually added. The dough, slightly sweet and grainy thanks to the corn kernels, is then cooked on a griddle or pan until golden on the outside and soft on the inside. Cachapas are often served warm, folded over themselves, and topped with fresh cheese, especially “queso de mano,” an artisanal Venezuelan cheese with a texture similar to mozzarella. They can also be served with butter, ham, or shredded meat, depending on your taste.

PRICE: 0.00$ (unavailable – coming soon)

Pernil de cerdo is a traditional Latin American dish. It consists of a whole pork shoulder or leg, marinated and then slowly roasted in the oven, usually with the skin and bone. The meat is marinated for several hours or even overnight with a mixture of garlic, oregano, pepper, salt, olive oil, lemon juice or vinegar, and sometimes other spices or herbs depending on local traditions. Deep cuts are often made in the meat to allow the marinade to penetrate well. Pernil de cerdo is a marinated and slow-cooked pork roast, prized for its flavorful meat and crispy skin, and it occupies a central place in Latin American festive cuisine.

PRICE: 0.00$ (unavailable – coming soon)