Cumin and saffron are used in many dishes but the distinctive and delicate flavor of most of the popular dishes comes from the use of local roots and vegetables. There is no good local wine, although foreign wines are bottled locally. There are several good local beers, mineral waters, gin and excellent rum.
National specialties:
•
Arepas (the native bread made from primitive ground corn, water and salt).
•
Pabellón criollo (hash made with shredded meat and served with fried plantains and black beans on rice).
•
Hallaca (cornmeal is combined
with beef, pork, ham and green peppers, wrapped in individual pieces of banana leaves and cooked in boiling water, traditionally eaten at Christmas and New Year).
• Parrilla criolla is beef marinated and cooked over a charcoal grill.
•
Hervido (soup made with chunks of beef, chicken or fish and native vegetables or roots).
National drinks:
• Coffee.
•
Merengada (fruit pulp, ice, milk and sugar).
•
Pousse-café is an after-dinner liqueur.
Things to know: Bars have either table or counter service. A
lisa is a glass of draught beer and a
tercio a bottled beer. Most bars are open very late and there are no licensing laws. Table service is the norm and opening hours are 2100-2300.
Tipping: Tips are discretionary but in the majority of bars and restaurants, 10 per cent is added to the bill and it is customary to leave another 10 per cent on the table. Bellboys and chambermaids should be tipped and, in Caracas, tips are higher than elsewhere.
NightlifeThere are many nightclubs and discos in the major cities of Venezuela. The National and Municipal Theaters offer a variety of concerts, ballet, plays, operas and operettas. There are other theaters - some of which are open-air - in Caracas, as well as several cinemas.
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