What Venezuelan Food Tastes Like Home? These Favorites Say It All

If there’s one thing Venezuelans agree on, it’s that their food hits different. Whether you grew up eating it at home, crave it when you’re far away, or whip it out for holidays and parties, there’s always that one dish that feels like home. In a recent feature with Publity, Venezuelan artists, athletes, and public figures shared their favorite Venezuelan foods, and their answers prove one thing: everything’s a palo.

Danny Ocean didn’t hesitate: “My favorite Venezuelan food is the arepa. I love it because it’s a palo; you can have it for breakfast, lunch, or dinner, and fill it with whatever you want. The arepa is the new taco, that’s the truth.”

 

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A post shared by Doña Arepa Bistró (@donaarepabistro)

He ranks arepas at the top, followed by tequeños and either cachapa or pabellón. The arepa truly is Venezuela’s most versatile icon. Made with corn flour, water, and salt, it’s shaped into thick discs and grilled, baked, or fried. The fillings are where you make it your own: queso blanco (white cheese), shredded beef, black beans, avocado, and reina pepiada (a chicken and avocado mixture). Whatever your craving, there’s an arepa for that.

Rafael Romo, the goalkeeper for Venezuela’s national team, also named the arepa his top pick: “What I love is how versatile it is and all the different ways we can enjoy it.”

 

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A post shared by Dulce Sueño JGIC – Con Sabor Venezolano (@dulcesuenojgic)

But for Lele Pons, it’s all about pabellón criollo. “Because it’s got everything. Rice, shredded beef, everything.” As Venezuela’s national dish, pabellón is a full plate of flavor: shredded beef, black beans, white rice, and sweet plantains, all side by side. It’s satisfying, nostalgic, and always a statement meal.

For Lele, though, tequeños hold a special place: “The dish that reminds me of my childhood or home is the tequeño. There were always parties at my house, and at every party, someone had to have tequeños.” Tequeños are fried cheese sticks wrapped in golden dough, served hot and crispy. No Venezuelan party is complete without them, and it’s not uncommon for guests to chase down whoever has the tray.

 

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A post shared by Proper Tequeño (@propertequeno)

Alberto Montenegro, frontman of Rawayana, leaned into holiday vibes: “If I had to eat one Venezuelan dish for the rest of my life, it would definitely be hallacas all year round.” Hallacas are a classic Christmas dish made from corn dough filled with a stew of meats, olives, and raisins, wrapped in plantain leaves and boiled. They are labor-intensive and deeply traditional, capturing the essence of family and December.

He also added bollitos navideños, a softer, more modest version of hallacas, usually made with leftover dough and fillings.

 

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Cachapas, which made it onto several celebrities’ lists, are sweet corn pancakes filled with soft white cheese and served hot with butter or cream. Both Danny Ocean and Rafael Romo consider them top-notch. Throw in a side of nata and a cold drink, and you’ve got your weekend all planned out.

 

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A post shared by Chicharronera El Pirineo (@chicharroneraelpirineo)

Mau y Ricky had a different craving: “Our favorite Venezuelan food is the cachito de jamón, especially from Caracas Bakery.” A cachito is a flaky, crescent-shaped roll stuffed with ham (sometimes with cheese too), usually eaten for breakfast. It’s sweet, salty, and super comforting.

 

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A post shared by La Calle Arepas Bar (@lacallearepasbar)

And then other dishes might not have been mentioned in this roundup but still deserve a shoutout:

• Reina Pepiada: an iconic arepa filling made with shredded chicken, avocado, mayonnaise, and cilantro.
• Pan de jamón: a holiday bread rolled with ham, raisins, and green olives.
• Pisca andina: a cozy soup from the Andes made with milk, potatoes, egg, and fresh herbs like cilantro, often enjoyed for breakfast in the cold mountain regions.
• Pastelitos andinos: flaky pastries filled with meat, chicken or cheese, typical of the Andean region.
• Perico: scrambled eggs cooked with tomato, onion, and bell pepper, typically served with arepas for breakfast.
• Quesillo: Venezuela’s version of flan, made with eggs, condensed milk and caramel.
• Golfeado: sweet, sticky buns spiced with anise, filled with papelón (raw sugar cane), and topped with cheese and syrup.

 

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A post shared by Gabo’s Bakery | Panes y dulces artesanales! 🥖🥐 (@gabosbakery)

Whether you’re craving something savory or sweet, whether it’s holiday treats or everyday bodega staples, Venezuelan cuisine never disappoints. From tequeños that bring back memories of childhood birthdays to arepas that fit into any meal of the day, every bite tells a story, one that connects you to your people, your memories, and your flavor.