Guasacaca is Venezuela's version of guacamole, although it is not as thick. This simple combination of avocado, coriander, parsley, bell peppers, onions, garlic, salt, oil, and vinegar is typically consumed with barbecued meats such as beef, chicken, sausages, and morcillas.

Tequeños are a traditional Venezuelan snack consisting of fried wonton wrappers or empanada dough filled with cheese. It is believed that this snack originated from the city of Los Teques. Tequeños are usually served with various sauces and dips such as guacamole or salsa de palta.

Golfeados is the Venezuelan take on famous cinnamon rolls. This cheesy, sticky pastry typically consists of milk, yeast, sugar, flour, eggs, butter, and grated cheese. It is flavored with cinnamon, vanilla, and star anise. Halfway through the baking, golfeados are glazed with melado – a simple syrup based on panela.

Arepa reina pepiada is one of the most famous arepa varieties in Venezuela. This type of arepa is stacked and filled with a combination of avocado, shredded chicken pieces, lime, coriander, mayonnaise, and optional peas. The dish was invented by Heriberto Alvarez, an empanada kiosk owner.

This Venezuelan bread is typically stuffed with raisins, ham, and olives. It is especially popular during the festive Christmas period. The dough is usually made with yeast, flour, butter, eggs, milk, sugar, and salt, resulting in a slightly sweet bread once it has been baked.

Cachapa, chorreada, arepa de choclo, güirila, toquera, tortilla de choclo, and tortilla changa, are all names that describe a Latin American corn dish that can be categorized as either a pancake, tortilla, or flatbread, depending on the country.

Popular both in Venezuela and Colombia, perico is an egg-based dish made with scrambled eggs, onions, tomatoes, and butter. Venezuelan version is often enriched by the addition of coriander, annatto, and ground peppers, while the Colombian version often employs scallions.

Pabellon criollo is a traditional dish consisting of black beans, white rice, and slices of steak cooked with tomatoes. The word pabellon means flag, referring to the colors of individual components, which are arranged to resemble the national flag.

Asado negro is a Venezuelan dish prepared with the eye of round roast (muchacho redondo). The meat is slowly braised for hours in rich red wine sauce until it attains its typical, almost black color. Although the exact recipe for the sauce may vary, the wine is usually combined with onions, garlic, and various spices, while some varieties may include tomatoes, olives, sugar, Worcestershire sauce, or other vegetables.