Venezuela

Due to its location in the world, its diversity of industrial resources and the cultural diversity of the Venezuelan people, Venezuelan cuisine often varies greatly from one region to another; however, its cuisine, traditional as well as modern, has strong ties to its European ancestry (Italian, Spanish, Portuguese, and French) as well as a blend of African and Native American traditions. The most common foods by region can be broadly classified as follows:

• Eastern states (Oriente), south eastern-states (Guayana) and northern states (Caribe): a wide gamut of fresh and saltwater fish, seafood and crustaceans; tubers such as potato and yam; cereals such as corn, rice and pasta (where Venezuelans are number two in the world after Italy); beef; fresh vegetables and fruit (lettuce, tomatoes, plantains).

• Western states (occidente): common meats include goat (usually prepared with tomato) and rabbit ; extensive use of plantain and a variety of cheeses. Dishes are influenced by the local tribes as well as by Colombian cuisine.

• Central region: mainly poultry, beef, pork, fish (stewed or boiled), pasta (a predominant staple), rice, and salads. Influence from Europe (Italy in particular) as well as from other Venezuelan regions is readily noticeable.

• Llanos: beef and game (deer, chigüire, lapa, morrocoy, etc.), mostly grilled or roasted; corn (in the form of cachapas), several sorts of soft, white cheese (guayanés, de mano, crineja, etc.) and other milk derivates.

• Andean region: potatoes and other tubers, wheat; beef, lamb and chicken; not much fish as the region doesn't have a coastal line, with no exception to trout, which is raised on fish farms. Dishes show European and native Andean peoples' influences.

Potatoes, tomatoes, onions, lettuce, eggplants, squashes and zucchini (commonly called "calabacines") are common sides to the Venezuelan diet.

http://en.wikipedia.org/wiki/Venezuelan_cuisine