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In Venezuela the admixture of African, European, and Indian cultural traditions is often called criollo, although that
term in most Latin American contexts denotes people of European ancestry. Venezuelans boast criollo foods, dances, and, especially,
music. National foods include arepa and hallaca cooked in banana leaves. Other typical foods include passion fruit
and tamarinds, tequeños cheese pastries, pabellón a stew of beef, rice, and black beans served over fried plantains, andoctopus
cooked in citrus juice. During the pre Lenten Carnival more elaborate dishes are served, such as paella and talcari de chivo.
Locally produced beer and rum are popular, as is coffee served in many different styles, each with its own name reflecting
the amount of milk added to the coffee. Although North American music is popular and widespread in Venezuela, the Caribbean
salsa and merengue forms are also commonly heard. There are 31 indigenous Indian groups in Venezuela, including the Piaroa,
Guajibo and Yanomami in the Amazon, the Guajiro, Yukpa and Bari in the northwest, the Warao in the Orinoco Delta and the Pemon
on the Guyana border. While some, such as the Pemon are becoming more accessible to outsiders, others, such as the Yanomami,
are secluded and remain detached from the outside world. The communities vary in size. The largest is the Guajiro, with some
50,000 members, followed by the Warao with 20,000 and the Pemon with 6,000. All have individual languages, most of which have
evolved from three root tongues: Caribe, Araguaco and Chibcha. Some tribes speak independent languages, of which the better-known
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