South American Foods: Northern (Colombia, Venezuela)

The cuisines of Venezuela and Colombia are heavily influenced by the culinary traditions of Spain. In neighboring South American countries, such as Peru, Bolivia, and Ecuador, traditional dishes utilize native crops such as potatoes and chilies, which have been cultivated by natives for thousands of years. However, food in Venezuela and Colombia relies on Old World spices such as cumin, oregano, capers, and raisins, and many characteristic dishes from these countries have Spanish origins.

Colombian and Venezuelan food has not significantly influenced mainstream cuisine in America. While typical Colombian and Venezuelan restaurants can be found in many of America’s larger cities and surrounding suburbs, such establishments cater largely to immigrant populations. Migration from these counties has risen considerably in the past decade, and Colombian and Venezuelan dishes are increasingly available in New York, south Florida, and Los Angeles, where sizable Colombian and Venezuelan communities have formed.