Chachapas

The cachapa, torta de choclo, rigua, guirila o choreadas, is a typical dish of Venezuela, Colombia, Salvador, Nicaragua and Costa Rica. It is made with ground sweet yellow corn, home cooked on a griddle or skillet.

Gluten Free Cachapas

The cachapa, Torta de Choclo, Rigua, Guirila or Choreadas is a typical dish of Venezuela, Colombia, Salvador, Nicaragua and Costa Rica. It is made with ground sweet yellow corn, home cooked on a griddle or skillet.

Pasteles

Pasteles are a traditional Venezuelan breakfast and the most popular in the city of Maracaibo. There are thousands of places selling this product in Venezuela.

Queso De Mano

A delightful experience to your senses is the way to describe one of the signature cheeses of Queso Palmita. This pasta filata cheese, made from Grade A cow’s milk and kneaded by hand, is a fresh, delicately flavored elastic morsel that reveals within its layers the sweet but piquant traditional taste of the South American cuisine.

Tequenos

Delicious Palmita cheese sticks, wrapped in our special flour dough. They come frozen, vacuum packed to preserve the freshness until fried or baked as golden, flavorful appetizers. Enjoy them dipped in a rich Tartar or Tomato sauce and surprise your family and friends.

Crema

Crema or nata is a dairy product, thick, white or yellowish tint so it is emulsified in the milk is left to stand. It is the raw material with which the butter is made.

Nata

Crema or nata is a dairy product, thick, white or yellowish tint so it is emulsified in the milk is left to stand. It is the raw material with which the butter is made.

Queso De Ano

Dried to crunchy perfection: nutty, spicy, and salty with a distinct coffee finish, this cheese is used as a condiment to sprinkle over pasta, soups and many other dishes, and makes a very good dessert cheese if served in chunks with figs, pears or strawberries. Break it into small pieces to eat as an appetizer.

Queso Guayanes

The Queso Guayanés or Queso Telita is a type of fresh cheese originating from Venezuela. Usually it is eaten as a filling for arepas, cachapas or empanadas It is a fresh cheese with soft texture, without rind, made with pasteurized milk. Soft , milky and tasty flavor when fresh is so delicate that it is almost spreadable .

Queso Semiduro

This attractive cheese with a brownish rind is unique. Grade A cow’s milk, salt and a very special mixture of cultures and rennets are converted by traditional techniques into this rich, dense but supple, grassy, flavorful cheese.