Historia[editar]
La ciudad de Caracas fue fundada en 1567 y en 1576 se estableci all el primer
Gobernador de la Provincia de Venezuela tambin llamada Provincia de Caracas. El rea
de la provincia se extendi progresivamente como resultado de la expansin de los
poblados iniciales, llegando a ocupar un territorio comprendido entre los valles de
Caucagua y Carora, de este a oeste, y desde el mar Caribe hasta los llanos de Calabozo,
de norte a sur..
Comida venezolana[editar]
La gastronoma tpica venezolana es bastante amplia, y vara mucho en
relacin a la zona del pas de donde sea originaria. A continuacin una
lista de platos principales, acompaantes y otros elementos que forman
parte de la gastronoma general de toda Venezuela:
Platos[editar]
Hallacas.
Asado negro.
Bollo peln.
Caraotas negras
Courbullon de mero.
Cachito.
Carne mechada.
Piscillo de chigire.
Chiquato asado.
Chivo en coco.
Conejo en coco.
Empanadilla (empanada).
Arepa de Trigo
Hallaca
Tunguita
Mondongo.
Lebranche asado.
Picadillo llanero.
Pisca andina.
Torta de pltano.
Pargo al horno.
Pabelln.
Pan de jamn.
Parrilla
Pastel de polvorosa.
Mel a la chinese.
Reina Pepiada.
Sancocho.
Tajadas.
Patacn.
Carne en vara
center of the country and contains the western part of the Metropolitan
District of Caracas.
It is located in one of the main valleys of the Central Cordillera, near the
Cerro El vila whose height rises to 2,600 m.
History [edit]
The city of Caracas was founded in 1567 and in 1576 the first Governor of
the Province of Venezuela also called Province of Caracas was established
there. The area of the province was progressively extended as a result of the
expansion of the early settlements, occupying a territory between the
valleys of Caucagua and Carora, from east to west, and from the Caribbean
Sea to the plains of Dungeon, north south ..
Venezuelan Food [edit]
The Venezuelan typical cuisine is quite wide, and varies greatly in relation to
the area of the country where it originates. Below is a list of main dishes,
companions and other elements that are part of the general gastronomy of
Venezuela:
Plates [edit]
Hallacas.
Some of the typical dishes of the central region are:
Roasted black.
Bollo bald.
black beans
Courbullon grouper.
Cachito.
Meat loaf.
Piscillo of capybara.
Chiquato roast.
Goat in coconut.
Rabbit in coconut.
Suck Caracas (Peruvian influence).
Empanadilla (pie).
Arepa Wheat
Hallaca
Tunguita
Tripe.
Lebranche roast.
Ranger Hash.
Pisca Andes.
banana cake.
snapper baked.
Pavilion.
Pan ham.
Grill
pastiche - Venezuelan version of the Italian lasagna.
powdery cake.
Mel to the chinese.
Queen Pepiada.
Sancocho.
Chops.
Patacn.
Meat on a stick
Tigui Tigui in Vara