Top 15 Most Popular Venezuelan Desserts
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Loading... - elliot aria
- 17 Oct 2022
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Venezuelan desserts are very diverse and full of flavor. Some are of aboriginal origin while others are influenced by European cuisine, which has left a mark on the local gastronomy. The mix of New and Old World ingredients is obvious in many Venezuelan desserts and it’s something that makes them truly special.
Each dessert has a history, region, and a time or celebration where they are regularly served. For birthdays, you cannot miss a quesillo, which accompanies the cake, while papaya sweetens the Venezuelan Christmas Eve dinner.
We are going to take a tour of the 15 Venezuelan desserts that are most representative of the local cuisine.
1. Negro en Camisa
Negro en Camisa translated as ‘Black in shirt’ is one of my favorite Venezuelan desserts. It is a soft and smooth dark chocolate cake bathed in English cream.
Its name comes from the colors and the way in which this dish is composed (e.g. the English cream represents the shirt). It is a dessert that is very popular in Caracas, Venezuela’s capital, but little heard of in the rest of the country.
Many people call this dish the Venezuelan brownie, and they are absolutely right as the texture and flavor are very similar.
The origins of negro en camisa are debated. Many believe that it is of Mantuano origin, a fusion of European and Venezuelan food enjoyed by the local (white) elite in colonial times. But Miro Popic, a renowned researcher of Creole culinary culture, doesn’t agree. According to Miro Popic, there were no chocolate desserts in Venezuela until the middle of the 20th century. He believes it’s an imported and adapted dessert from either Italy or France.
Regardless of its origin, negro en camisa is simply delicious and one of the many desserts and dishes adopted and adapted to Venezuelan cuisine.
2. Golfeados
Every time I think of describing golfeados, I think of cinnamon rolls. The golfeado is a distant cousin of the cinnamon roll since they follow the same principle of a bun rolled up in the shape of a snail. Unlike cinnamon rolls, however, golfeados are filled with grated brown sugar (panela) and cheese, and flavored with star anise.
They can be eaten with a piece of ‘cheese of the hand’ that goes on top of the roll and, for more authenticity, they are accompanied with a very cold malt.
Their origin is the Capital Region of the country and it is said that they were the work of the bakers Genaro and María Duarte. Without a doubt, they have become one of Venezuelans’ most popular sweets. Read More…
