Archives for category: Venezuelan

Here is a real homemade recipe from my one and only mom! This is a super fast recipe that is served cold and does not need baking. It’s a refreshing treat that is great for the summer. Enjoy!


  • 1 can sweetened condensed milk
  • 1 packet cream cheese
  • 1 package lady fingers
  • Can of pear halves in juice
  • Whipped cream for garnish



Place can of sweetened condensed milk and packet of cream cheese in blender. Soak lady fingers in the pear juice that comes with the can of pear halves and lay flat on 13×9 in. pan.


Cut pear halves in thin slices and cover complete layer of lady fingers.


Pour liquid mix over lady fingers and pear slices.


Place in freeze over night and serve with whipped cream.


The recipe many have been waiting for….ALFAJORES! This truly is a special treat. The lovely Doris shared with us her famous alfajores! Of course she has her magic touch that makes them extra special but here is the recipe for you to try out at home. They are absolutely delicious and great for everything! Enjoy!


  • 3 sticks of sweet cream butter (Kirkland brand recommended)
  • 1 egg
  • 2 1/2 cups flour (Gold Medal brand recommended)
  • 1 cup corn starch
  • powdered sugar
  • 1 can Dulce de Leche (La Lechera brand recommended)


Preheat oven to 305 degrees. Let sticks of butter sit at room temperature for about 20 minutes until they are soft at the touch but not too soft that they dent far when you touch. Press with a fork until blended as shown below.


Slowly add flour bit by bit and use your hands to fold the dough until combined well.


Add egg and mix well. Dough will feel sticky.

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Flour the surface and make dough into a ball. Let rest in a kitchen towel for 20 minutes in the refrigerator.

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After 20 minutes, cute dough in half. Use one and save the other half in the towel for later. Roll out dough to about an inch thickness.


Cut out circles with cookie cutter into as many as the dough can give. 


Place dough on cookie sheet and place in the oven for 20 minutes. 


Take out of the oven when they are still pale and not crumbling. This is the hardest part of the recipe and key for the construction of the alfajor. Take cookies carefully off of cookie sheet and let them cool. 

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Build the alfajor! Grab one cookie at a time and place dulce de leche on top (place as much dulce de leche as the thickness of the cookie for proportional taste). Grab another cookie and squish the cookies together so they create a sandwich. Roll around in a shallow tub of powdered to make sure it is completely covered. 

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This traditional Venezuelan dessert is one of my all-time favorite recipes! My mom shared her delicious recipe. Enjoy!


  • 4 eggs
  • 1 can sweetened condensed milk
  • 1 cup milk
  • 1 teaspoon vanilla or rum
  • 1/2 cup sugar
  • 1/4 cup water


Pour sugar and water into pan over high (6) stove top. Once the sugar starts to boil, lower heat (4). Once caramel starts to form, turn pan so that caramel surrounds the bottom and sides of the pan. CAUTION: the caramel gets really hot so be sure to not let the caramel come off the pan.



Set aside to cool.


Mix eggs, milk, sweetened condensed milk, and vanilla in blender. Can also add some cream cheese if thicker consistency is desired.


Pour blended mix into the caramel covered pans.


Turn oven to 350 F and place pans in larger containers filled with water for 1 hour. OR can place pan in large pot also filled with boiling water over stove top for 45 minutes.


Remove from oven and make sure that a toothpick inserted comes out clean. Separate from sides with a knife and let cool. Flip over to serve.


You can also make individual-sized quesillo in a cupcake pan. The hardest part is getting them out so be sure that the caramel has hardened so that it comes out easily when you scrape the sides.

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This is a delicious Venezuelan dessert made out of, quite simply, figs and sugar. My dad helped me with this recipe since it was his favorite dessert growing up as a kid. He has a fig tree in the backyard so this dessert was made very organically. You can also find figs in supermarkets especially when they’re in season. This is an easy recipe, except for the 2-day wait in between steps, but it’s totally worth the wait!


  • 7-8 cups (1 kg) of figs
  • 8 cups of water
  • 14-16 cups (2 kg) of sugar


First, wash the figs and cut the tips.


At the bottom of the fig, make an X-shaped cut and wash off the liquid that comes out after cutting the fig.


In a large pot, fill it up with enough water to cover the figs and boil. Once the water is boiling, add the figs and put another pot over the figs so they stay submerged in the water. Boil again and cook for 5 minutes.


Remove from the heat and strain. Wash the figs with running cold water and then let dry. Place the dry figs in a closed container or a plastic bag and place in the freezer. Leave in the freezer for a minimum of 48 hours, maximum of 6 months.

After at least 2 days, remove the figs and place under running water and take off the outer coat of the figs and put peeled figs to the side.

Immediately after all figs are peeled, place in a pot with the water and sugar. Boil sugar water and cook  for another 5 minutes.


Add figs and boil again. Leave figs and sugar water cooking at medium heat until the figs are shiny and sugar water is thick and syrup-y.


Mmmmm Delicious!

Recipe from Mi Cocina II (the blue one) by Armando Scannone

Venezuelan Christmas dishes are a great opportunity to share time with family in the kitchen during the holiday season. This year, I made these three principal Venezuelan Christmas dishes with my parents, both born and raised in Venezuela.


Hallacas is the main Christmas dish. The general recipe is the same throughout Venezuela but the ingredients of the filling vary throughout the Venezuelan regions. This recipe is representative of the recipe prepared in the Andean region of Venezuela in the state of Merida.


  • 2 chicken breasts
  • 2 bundles of green onions, chopped
  • Yellow achiote
  • 1/4 liter of oil
  • 3 pounds red meat
  • 1 pound of pork
  • 1 can of GOYA chickpeas
  • 1/2 teaspoon of ground nutmeg
  • Pinch of salt
  • 1 cup of white wine
  • 2 garlic heads
  • 5 pounds of plantain leaves
  • 1 1/2 pounds of yellow Harina Pan maize meal (cornmeal)
  • 2 onions
  • 1 red pepper
  • 20 oz of olives
  • 4 oz of capers
  • 1 cup of raisins
  • string


Day 1: Cook chicken breasts in 1 liter of water, 3 green onions and salt. Separate the chicken from the broth (this broth will be used with the dough the following day).

Place oil in a pan with the achiote to pick up the color of the achiote. Set aside. Cut meat and pork into very small cubes. Add chopped green onions, chickpeas, ground nutmeg, salt, garlic, white wine, and a half of the colored oil. Refrigerate overnight. Thaw plantain leaves.


Day 2: Clean, wash and dry plantain leaves and cut into squares.

Shred the chicken and add it to the rest of the stuffing.

To make the dough, use the chicken broth from Day 1 and add half of the remaining colored oil. Mix with the dough until it is very soft and combined with the oil and chicken broth. Slice the onion into thin strips and sauté them in a bit of oil. Once they are soft, add the remaining colored oil and set aside. Then, Cut red pepper into thin strips. Place the colored oil onions, red peppers, olives, capers and raisins in separate bowls. Also bring out the dough and meat stuffing.


Grab a handful of dough and make a ball out of it. Then place it on the plantain leaf covered with the colored oil in the center of the leaf. Place the ball of dough over the oil and spred out into a flat circle. Then add the meat stuffing, red peppers, olives, capers, raisins and a bit of the colored onions. Finally, bring up both sides of the leaf (like a taco) and roll the leaf down and fold the ends of the leaf towards the center (like a present). Wrap the hallaca-filled leaf with the string.



To cook the Hallacas, set a big pot of water to boil. Once the water is boiling, place hallacas in the pot for 3 hours. After the 3 hours, drain the water and once the hallacas are cold, put them in the refrigerator. When you want to eat one, boil again for 20 minutes and enjoy!

Pan de Jamón

This bread is the perfect side to accompany the Hallacas. It is essentially a loaf of bread filled with ham, raisins and olives and covered with a honey glaze.


  • 1 1/2 cups of milk
  • 2 tablespoons of sugar
  • 1 tablespoon of yeast
  • 3 eggs
  • 1 stick of butter, melted
  • 1 tablespoon of salt
  • 2 pounds of flour
  • Honey
  • 2 pounds of ham
  • 7 oz of bacon
  • 1 cup of raisins
  • 7 oz of chopped olives
  • 4 oz of capers
  • 1 egg yolk to cover the bread


In one cup of warm milk, add the sugar and yeast. Mix and cover for 20 minutes. After the 20 minutes, mix the milk with sugar and yeast with the eggs, melted butter and salt. Then add the flour and knead the dough. Set aside for 2 hours or until the dough doubles in size.

Knead again and roll out the dough with a roller into two separate rectangles.

First place a very light layer of honey on the dough. Then add ham as another layer with about four strips of bacon on top.

Leave a frame of dough around the ham so it can be rolled easily once all ingredients are placed inside. Sprinkle the raisins, olives and capers to finish the filling. Do the same on the second rectangle of dough.

Roll the dough tightly along the longer side of the rectangle so that it is a long and skinny roll (as opposed to a short and fat roll).


Set aside for another 30 minutes. After the 30 minutes, cover the top of the roll with the egg yolks. Put in the over for 1 hour at 300 degrees F and if it is not golden after the hour, leave for another 15 minutes at 350 degrees F.

Hallacas and Pan de Jamón


My BWF partner tried them and liked them a lot! And she is not Venezuelan!

Dulce de Lechosa

A common Christmas dessert is this papaya dessert that is soaked in sugar overnight to create a delicious syrup that surrounds the papaya. 


  • 6 pounds of unripe red papaya
  • 2 pounds of sugar
  • 3 cinnamon sticks
  • 10 cloves


First, clean and peel the papaya.

Cut into four slices that run up and down the fruit. Then, take off the skin and seeds of the fruit.

Finally cut into small slices.

In a large pot place a layer of papaya and then a layer of sugar. Continue to do this until there is no more papaya or sugar.


Place in the refrigerator overnight. The next day, add cinnamon sticks and cloves and cook on the stovetop until the papaya is cooked and the sugar turns into a light syrup.


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