Category: Venezuelan cuisine

According to nutritional data, a standard one-ounce serving of queso de mano contains approximately 70 to 72 calories. This soft, fresh Venezuelan cheese is known for its creamy texture and mild flavor, making it a popular filling for traditional dishes like arepas and cachapas.

According to the global brand P.A.N., the pre-cooked corn flour used for arepas is 100% gluten-free, making traditional Venezuelan arepas safe for those with gluten sensitivities or celiac disease, when prepared correctly. This iconic cornmeal patty offers a naturally gluten-free bread alternative, but it's crucial to understand the preparation to avoid risks.

According to nutritional data, a single, standard cheese tequeño from Tequeno Mania contains approximately 115 calories. This beloved Venezuelan snack, known for its fried pastry and gooey cheese filling, can vary in its calorie count depending on the size and ingredients of the specific product.

Venezuelan empanadas, a beloved street food, have a distinct preparation rooted in tradition. Unlike other Latin American versions often made with wheat flour, the secret to their signature crispy texture and pliable dough lies in precooked cornmeal, most famously sold under the brand Harina PAN. Filled with a variety of savory ingredients and fried to a golden finish, these hand-held pockets offer a taste of authentic Venezuelan comfort food.

Venezuelan empanadas are traditionally made from a dough of precooked corn flour, known as *masarepa*. This naturally gluten-free base makes them a safe and delicious option for those avoiding gluten, but caution is necessary when purchasing from external sources.

Tequenos, a popular Venezuelan snack, are known for their blend of salty cheese and a dough that has a slightly sweet taste. While often seen as a savory item, a small amount of sugar is in the dough. This contributes to the distinctive flavor and golden-brown color when cooked. This subtle sweetness is crucial to the tequeno's appeal and is a staple at gatherings.

Dating back to pre-Columbian times, cachapas have been a Venezuelan culinary staple, originally made by indigenous people using maize. Given their foundation in corn, the natural question for those with dietary restrictions is: Are Venezuelan cachapas gluten-free?.