Venezuelan cuisine is hearty and flavorful, deeply rooted in indigenous and Spanish influences. Arepas are the cornerstone of Venezuelan dining—thick cornmeal cakes stuffed with a variety of fillings such as shredded beef (carne mechada), cheese, or black beans. Pabellón Criollo, considered the national dish, is a colorful plate of shredded beef, rice, black beans, and fried plantains. Cachapas are sweet corn pancakes usually filled with soft white cheese and folded like an omelet. Hallacas, typically reserved for holidays, are banana leaf-wrapped parcels of seasoned meat, raisins, olives, and corn dough. To quench your thirst, try papelón con limón, a refreshing sugarcane drink with lime, or chicha, a creamy rice-based beverage popular among locals.