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We are PANNA
PARTNER / PANA / PANNA
PANNA: Quality and Latin flavor just like home
Merry christmas
Thank you 2024, welcome 2025
25 tasty years
Thank you 2025, welcome 2026
PANNA opens new plant in Miami
Introduction to Venezuelan food
History & Outreach
A journey through its history
The Liberator’s Culinary Tastes
100 elements that define our gastronomy
Papelón on the table: sweet, versatile and very much our own
Gastronomic culture
Scannone’s Red Book
7 Tips for Venezuelan Cooking
12 Useful Substitutes in Venezuelan Cuisine
Kilometer Venezuela
From street to plate: the evolution of Venezuelan street food
The Pleasure of Grazing
FROM TAVERNS TO FRANCHISES: the curious origin of restaurants
5 Latin ingredients (that earned a place in the global pantry)
Words that are eaten: the unofficial dictionary of Venezuelan gastronomy
Venezuelan sense of smell
Eating in the street, eating with your hands: a Latin American tradition that is not forgotten
The Venezuelan-style executive menu: flavor, heartiness, and tradition
The Venezuelan sentimental menu: what we miss most when we’re far away
Malt with empanada: the most beloved duo of Venezuelan breakfast
What to do with leftovers
Eating like a Venezuelan: the logic of our everyday table
Venezuelan hot dogs: structure, excess, and why they are not just a simple hot dog
Venezuelan street food: what people ready eat with their hands and why it works
Venezuelan white rice: technique, moisture control, and why it defines the entire plate
Regional cuisine
Venezuelan cuisine: from the Andes to the Amazon
The taste of eastern Venezuela
The cuisine of the central region of Venezuela
The cuisine of Zulia
The cuisine of the Venezuelan Andes
The cuisine of the Llanos
Island cuisine: flavors of the Caribbean
The cuisine of the Amazon region
Maracaibo and its table: Zulia cuisine beyond the patacón
Flavors that connect with the earth: The Amazon rainforest
The phenomenon of Maracaibo tartar sauce
Ingredients that unite us
Shared ingredients: how we use bananas, corn, and coffee in different countries
Ají dulce venezolano: the ingredient that definies flavor without heat
Plantain in venezuelan cuisine: ripening, cuts, and technique that define the final result
Essence of Venezuelan food
Flavors and aromas
10 ingredients that taste like Venezuela
Pumpkin in our kitchen
Creole cream: the most Venezuelan creamy touch
The banana: star side dish
Creole umami
What we eat says who we are
Annatto oil: the red gold of our kitchens
Salt in Venezuelan food: superstitions, folk wisdom and flavor
Our daily corn
Venezuelan sweet pepper: the aroma that defines our cuisine
Venezuelan seasoning: the invisible base of almost everything
Everyday Venezuelan food: how a complete plate is built
Black beans in Venezuelan food: beyond pabellón and their real role in everyday cooking
Venezuelan guiso in Venezuelan food: the real foundation that defines the flavor of every dish
Sweet and savory in venezuelan cuisine: why this combination works
Fish in venezuela: how it is cooked depending on the species and why they don’t all work the same
Sauces
The Guasacaca
The touch that makes the difference
Cream, a little piece of Venezuelan heaven
Venezuelan sauces: the ones people actually use and how they define the food
Cheeses
Venezuelan Cheeses I
Venezuelan Cheeses II
Regional cheese tour
4 protagonists: hand, cloth, Guayanés and Llanero
The white soul of Venezuela: the cheeses that define our gastronomic identity
Venezuelan cheese at Christmas
Cheese in Venezuela: how to cut it, how to eat it, and why it matters
Soups
Sancocho, the soup that unites us
Venezuelan stew: the warm soul of a cold table
Venezuelan soups: a complete meal, not just an appetizer
Venezuelan black beans: technique, cooking control, and why they define the balance of the plate
Must-try Venezuelan dishes
Arepas
Discover the truth about the arepa
The 4 fantastic fillings for the arepa
One of the coke, please
27 Variations of the Venezuelan Arepa – Part I
27 Variations of the Venezuelan Arepa – Part II
World Arepa Day
The arepa as an image
THE COLOMBIAN AREPA I: History, Tradition and Varieties
THE COLOMBIAN AREPA II: History, Tradition and Varieties
Classic Flavors
The sweet side of our arepa
7×4: 7 Arepas x 4 ingredients
From the griddle to the oven
Daily Arepa: Fillings, Schedules, and Real Ways to Eat It in Venezuela
Tequeños
His Majesty the Original Venezuelan Tequeño
The guest of honor: The tequeño
Tequeño Day at PANNA
ODE TO THE TEQUEÑO: A Venezuelan Delight!
Christmas without tequeños? That doesn’t exist!
Venezuelan stuffed arepas: how to build a filling that actually works
Tradition at the table
Ode to the pork rind
Reina Álvarez pepiada Duijm (The Reina Pepiada Arepa)
Chicken salad: The perfect ending to the Christmas meal
Venezuelan barbecue: more than a meal, an experience
Salad with a name and surname: Caesar with chicken
Shredded meat, good for everything!
The tequeburger: a Creole tribute to the hamburger
Eat well and take care of yourself: PANNA’s Protein Boost menu
Beans: types, uses and mythology of the bean grower
Venezuelan cuisine, beyond Venezuelans
Appetizers: small bites that tell big stories
From the griddle to the grill: techniques that define our flavor
Ham bread: a Christmas story that smells like home
White rice: the side dish that never fails
Carne Mechada: Cuts, Cooking, and Common Mistakes That Change the Flavor
Shredded beef in Venezuelan food: real technique, structure, and mistakes that change the result
Venezuelan perico: real variations and the technique that makes the difference
Venezuelan asado negro: better with rice or with pasta?
Patacones
I’m going to Maracaibo to eat patacón
The patacón beyond our borders
Venezuelan patacón: why in maracaibo it’s not a side, it’s the foundation
Pabellón
Pabellón criollo, a gastronomic treasure of Venezuela
The Creole Pavilion and its variations
Venezuelan Pabellón Criollo, much more than a dish
The pavilion as a filling: arepas, empanadas and cachapas
The Venezuelan pavilion: a story that traveled intact to Miami
Empanadas
The thousand and one empanadas
Latin American Empanadas
The empanada, from the heart of Venezuela to Miami
Venezuelan empanadas during the week: fillings that work and why
Venezuelan empanadas: how a core dish of Venezuelan food is truly built
Cachapas
The cachapa, a feast of flavors
The cachapa: a sweet and savory classic that never goes out of style
Cachapa fillings: how they change the dish without changing its identity
Sandwiches
Sandwiches and pepitos. Part 1
Sandwiches and pepitos. Part 2
The pepito: The Venezuelan sandwich that is conquering the world
Cachitos
Cachito, cachito, cachito mine
Venezuelan cachitos: origin, evolution, and why they are essential in Venezuelan food
Hallacas
The hallaca, the star of Christmas
The hallaca, a tradition that unites us
Hallaca out of season: myth or delicacy
The hallaca: a country wrapped in plantain leaves
Frozen
January with lots of flavor
Traditional Venezuelan drinks
Papelón with lemon
The story of a refreshing classic, papelón con limón
The flavor that refreshes our history
Chicha
Sweet, creamy and with history, Venezuelan chicha
Typical drinks
Health and flavor in a glass
A journey of flavors through beverages – Part I
A journey of flavors through beverages – Part II
Christmas in sips
Traditional Venezuelan drinks in danger of extinction
Ponche crema: the Venezuelan toast at Christmas
Natural juices on the Venezuelan table
Coffee
21 types and 1 way to order it: a little coffee, please
The first coffee shop in Caracas
International Coffee Day
Venezuelan coffee: how to drink it, when and what to serve it with
Flavors of Venezuela in Miami
Cultural influence
The 5 best Venezuelan dishes in the USA
Culinary Impact in Miami
Venezuelan cuisine in Miami, a meeting of flavors
Yearning
The legacy of the kitchens
The flavor that unites us
The most sought-after Venezuelan dishes when returning to routine
Venezuelan desserts and sweets
Sweet Kitchen
Creole trick or sweet
A journey through our sweet kitchen
The sweet taste of Venezuelan Christmas: family, music and after-dinner conversations
Papaya candy; the golden glow of Venezuelan Christmas
Quesillo and marquesa: two fridge desserts, two ways to end a meal
Golfeado with cheese and simple cake: sweets designed for coffee
Venezuelan majarete: why it tastes better in enamelware
Quesillos
Venezuelan quesillo
10 Facts You Might Not Know About Quesillo
Golfeados
Golfeados with cheese, a perfect match
Marquise
The Venezuelan Marquise: History, Flavor and Tradition
Chocolate
Venezuelan chocolate, a sweet treasure
Chocolate with memory: from the seed to the foil
The brown gold that traveled from the Caribbean to the world
Tres leches
Tres leches, a little piece of heaven
Venezuelan tres leches cake: balance, texture, and mistakes that ruin it
Cakes
Black cake to sweeten Christmas
Ice cream
Pavlova and Marquise: two classics made into ice cream
Venezuelan culture and traditions
Popular expressions
More Venezuelan than a poorly tied hallaca: the art of speaking flavorfully in Venezuelan.
When food explains how we speak
Festivities and meals
Hispanic Heritage Month. Flavors that unite us
Mathematics for an ideal event (the appetizers)
7 holy dishes
5 Recipes to Avoid Sin
The seasoning of the Venezuelan mother
7 Delicious National Holidays
Venezuelan Christmas: Traditions, flavors and nostalgia
Thanksgiving: Tradition, history and the Latin touch on the table
Appetizers: The soul of Christmas gatherings
Thanksgiving, Venezuelan style
Ham bread, a Caracas delicacy
World Frying Day
Christmas tray… With everything!
The Latin kings
Kilometer Venezuela
World Flour Day
The taste of effort
Venezuelan desserts that deserve worldwide fame (but don’t have it yet)
Creole trick or sweet
From hallaca to turkey: when gratitude also tastes like Venezuela
Festivities and meals
Venezuelan baseball and stadium food: what people really eat when the country wins
Memories
Soda fountains: a retro trip
Venezuelan snacks that take you back to childhood
Bakery breakfast
Flavors of old Caracas
Going to the market was a plan: what grocery shopping meant in the Venezuela of yesteryear
A return to childhood: the Venezuelan lunchboxes that marked an era
Sunday: table, food and family
Christmas in the Diaspora
December 25th, when calm also tastes like food
Three Kings Day, between coffee and New Year’s resolutions
International Gastronomy
Colombia
Pan de bono, a delicacy that unites us
Colombian empanadas. Part I
Colombian empanadas. Part II
Pandebono: much more than just bread
Italia
With an Italian past and an international present: THE PANINI
Estados Unidos
9 Guinness World Records for Hamburgers
12 Interesting Facts About Hamburgers. Part 1
12 Interesting Facts About Hamburgers. Part 2
Hot dogs, early morning taste
Hot dogs in Venezuela: a local adaptation of an American classic
Argentina
Argentine Empanadas: History and Origins. Part 1
Argentine Empanadas: History and Origins. Part 2
The art of crimping, the delicious Argentinian empanadas
Other cuisines
The arepa beyond Venezuela and Colombia
Crossed palates: when a Venezuelan tries ceviche, arequipe, or mate
Latin breads: almojábanas, cuernitos, bolillos, marraquetas
Sister dishes
LOCATIONS
DORAL
ORLANDO
WESTON ROAD
WESTON TOWN CENTER
CONTACT
ONLINE ORDERS
DORAL (3rd PARTY)
ORLANDO (3rd PARTY)
WESTON RD (3rd PARTY)
WESTON TOWN CENTER (3rd PARTY)
DOWNLOAD APP
IPHONE
ANDROID
MENU
DINE-IN
AREPA PICK 4 FLAVORS
HOLIDAY
CATERING
GIFT CARDS
BLOG
We are PANNA
PARTNER / PANA / PANNA
PANNA: Quality and Latin flavor just like home
Merry christmas
Thank you 2024, welcome 2025
25 tasty years
Thank you 2025, welcome 2026
PANNA opens new plant in Miami
Introduction to Venezuelan food
History & Outreach
A journey through its history
The Liberator’s Culinary Tastes
100 elements that define our gastronomy
Papelón on the table: sweet, versatile and very much our own
Gastronomic culture
Scannone’s Red Book
7 Tips for Venezuelan Cooking
12 Useful Substitutes in Venezuelan Cuisine
Kilometer Venezuela
From street to plate: the evolution of Venezuelan street food
The Pleasure of Grazing
FROM TAVERNS TO FRANCHISES: the curious origin of restaurants
5 Latin ingredients (that earned a place in the global pantry)
Words that are eaten: the unofficial dictionary of Venezuelan gastronomy
Venezuelan sense of smell
Eating in the street, eating with your hands: a Latin American tradition that is not forgotten
The Venezuelan-style executive menu: flavor, heartiness, and tradition
The Venezuelan sentimental menu: what we miss most when we’re far away
Malt with empanada: the most beloved duo of Venezuelan breakfast
What to do with leftovers
Eating like a Venezuelan: the logic of our everyday table
Venezuelan hot dogs: structure, excess, and why they are not just a simple hot dog
Venezuelan street food: what people ready eat with their hands and why it works
Venezuelan white rice: technique, moisture control, and why it defines the entire plate
Regional cuisine
Venezuelan cuisine: from the Andes to the Amazon
The taste of eastern Venezuela
The cuisine of the central region of Venezuela
The cuisine of Zulia
The cuisine of the Venezuelan Andes
The cuisine of the Llanos
Island cuisine: flavors of the Caribbean
The cuisine of the Amazon region
Maracaibo and its table: Zulia cuisine beyond the patacón
Flavors that connect with the earth: The Amazon rainforest
The phenomenon of Maracaibo tartar sauce
Ingredients that unite us
Shared ingredients: how we use bananas, corn, and coffee in different countries
Ají dulce venezolano: the ingredient that definies flavor without heat
Plantain in venezuelan cuisine: ripening, cuts, and technique that define the final result
Essence of Venezuelan food
Flavors and aromas
10 ingredients that taste like Venezuela
Pumpkin in our kitchen
Creole cream: the most Venezuelan creamy touch
The banana: star side dish
Creole umami
What we eat says who we are
Annatto oil: the red gold of our kitchens
Salt in Venezuelan food: superstitions, folk wisdom and flavor
Our daily corn
Venezuelan sweet pepper: the aroma that defines our cuisine
Venezuelan seasoning: the invisible base of almost everything
Everyday Venezuelan food: how a complete plate is built
Black beans in Venezuelan food: beyond pabellón and their real role in everyday cooking
Venezuelan guiso in Venezuelan food: the real foundation that defines the flavor of every dish
Sweet and savory in venezuelan cuisine: why this combination works
Fish in venezuela: how it is cooked depending on the species and why they don’t all work the same
Sauces
The Guasacaca
The touch that makes the difference
Cream, a little piece of Venezuelan heaven
Venezuelan sauces: the ones people actually use and how they define the food
Cheeses
Venezuelan Cheeses I
Venezuelan Cheeses II
Regional cheese tour
4 protagonists: hand, cloth, Guayanés and Llanero
The white soul of Venezuela: the cheeses that define our gastronomic identity
Venezuelan cheese at Christmas
Cheese in Venezuela: how to cut it, how to eat it, and why it matters
Soups
Sancocho, the soup that unites us
Venezuelan stew: the warm soul of a cold table
Venezuelan soups: a complete meal, not just an appetizer
Venezuelan black beans: technique, cooking control, and why they define the balance of the plate
Must-try Venezuelan dishes
Arepas
Discover the truth about the arepa
The 4 fantastic fillings for the arepa
One of the coke, please
27 Variations of the Venezuelan Arepa – Part I
27 Variations of the Venezuelan Arepa – Part II
World Arepa Day
The arepa as an image
THE COLOMBIAN AREPA I: History, Tradition and Varieties
THE COLOMBIAN AREPA II: History, Tradition and Varieties
Classic Flavors
The sweet side of our arepa
7×4: 7 Arepas x 4 ingredients
From the griddle to the oven
Daily Arepa: Fillings, Schedules, and Real Ways to Eat It in Venezuela
Tequeños
His Majesty the Original Venezuelan Tequeño
The guest of honor: The tequeño
Tequeño Day at PANNA
ODE TO THE TEQUEÑO: A Venezuelan Delight!
Christmas without tequeños? That doesn’t exist!
Venezuelan stuffed arepas: how to build a filling that actually works
Tradition at the table
Ode to the pork rind
Reina Álvarez pepiada Duijm (The Reina Pepiada Arepa)
Chicken salad: The perfect ending to the Christmas meal
Venezuelan barbecue: more than a meal, an experience
Salad with a name and surname: Caesar with chicken
Shredded meat, good for everything!
The tequeburger: a Creole tribute to the hamburger
Eat well and take care of yourself: PANNA’s Protein Boost menu
Beans: types, uses and mythology of the bean grower
Venezuelan cuisine, beyond Venezuelans
Appetizers: small bites that tell big stories
From the griddle to the grill: techniques that define our flavor
Ham bread: a Christmas story that smells like home
White rice: the side dish that never fails
Carne Mechada: Cuts, Cooking, and Common Mistakes That Change the Flavor
Shredded beef in Venezuelan food: real technique, structure, and mistakes that change the result
Venezuelan perico: real variations and the technique that makes the difference
Venezuelan asado negro: better with rice or with pasta?
Patacones
I’m going to Maracaibo to eat patacón
The patacón beyond our borders
Venezuelan patacón: why in maracaibo it’s not a side, it’s the foundation
Pabellón
Pabellón criollo, a gastronomic treasure of Venezuela
The Creole Pavilion and its variations
Venezuelan Pabellón Criollo, much more than a dish
The pavilion as a filling: arepas, empanadas and cachapas
The Venezuelan pavilion: a story that traveled intact to Miami
Empanadas
The thousand and one empanadas
Latin American Empanadas
The empanada, from the heart of Venezuela to Miami
Venezuelan empanadas during the week: fillings that work and why
Venezuelan empanadas: how a core dish of Venezuelan food is truly built
Cachapas
The cachapa, a feast of flavors
The cachapa: a sweet and savory classic that never goes out of style
Cachapa fillings: how they change the dish without changing its identity
Sandwiches
Sandwiches and pepitos. Part 1
Sandwiches and pepitos. Part 2
The pepito: The Venezuelan sandwich that is conquering the world
Cachitos
Cachito, cachito, cachito mine
Venezuelan cachitos: origin, evolution, and why they are essential in Venezuelan food
Hallacas
The hallaca, the star of Christmas
The hallaca, a tradition that unites us
Hallaca out of season: myth or delicacy
The hallaca: a country wrapped in plantain leaves
Frozen
January with lots of flavor
Traditional Venezuelan drinks
Papelón with lemon
The story of a refreshing classic, papelón con limón
The flavor that refreshes our history
Chicha
Sweet, creamy and with history, Venezuelan chicha
Typical drinks
Health and flavor in a glass
A journey of flavors through beverages – Part I
A journey of flavors through beverages – Part II
Christmas in sips
Traditional Venezuelan drinks in danger of extinction
Ponche crema: the Venezuelan toast at Christmas
Natural juices on the Venezuelan table
Coffee
21 types and 1 way to order it: a little coffee, please
The first coffee shop in Caracas
International Coffee Day
Venezuelan coffee: how to drink it, when and what to serve it with
Flavors of Venezuela in Miami
Cultural influence
The 5 best Venezuelan dishes in the USA
Culinary Impact in Miami
Venezuelan cuisine in Miami, a meeting of flavors
Yearning
The legacy of the kitchens
The flavor that unites us
The most sought-after Venezuelan dishes when returning to routine
Venezuelan desserts and sweets
Sweet Kitchen
Creole trick or sweet
A journey through our sweet kitchen
The sweet taste of Venezuelan Christmas: family, music and after-dinner conversations
Papaya candy; the golden glow of Venezuelan Christmas
Quesillo and marquesa: two fridge desserts, two ways to end a meal
Golfeado with cheese and simple cake: sweets designed for coffee
Venezuelan majarete: why it tastes better in enamelware
Quesillos
Venezuelan quesillo
10 Facts You Might Not Know About Quesillo
Golfeados
Golfeados with cheese, a perfect match
Marquise
The Venezuelan Marquise: History, Flavor and Tradition
Chocolate
Venezuelan chocolate, a sweet treasure
Chocolate with memory: from the seed to the foil
The brown gold that traveled from the Caribbean to the world
Tres leches
Tres leches, a little piece of heaven
Venezuelan tres leches cake: balance, texture, and mistakes that ruin it
Cakes
Black cake to sweeten Christmas
Ice cream
Pavlova and Marquise: two classics made into ice cream
Venezuelan culture and traditions
Popular expressions
More Venezuelan than a poorly tied hallaca: the art of speaking flavorfully in Venezuelan.
When food explains how we speak
Festivities and meals
Hispanic Heritage Month. Flavors that unite us
Mathematics for an ideal event (the appetizers)
7 holy dishes
5 Recipes to Avoid Sin
The seasoning of the Venezuelan mother
7 Delicious National Holidays
Venezuelan Christmas: Traditions, flavors and nostalgia
Thanksgiving: Tradition, history and the Latin touch on the table
Appetizers: The soul of Christmas gatherings
Thanksgiving, Venezuelan style
Ham bread, a Caracas delicacy
World Frying Day
Christmas tray… With everything!
The Latin kings
Kilometer Venezuela
World Flour Day
The taste of effort
Venezuelan desserts that deserve worldwide fame (but don’t have it yet)
Creole trick or sweet
From hallaca to turkey: when gratitude also tastes like Venezuela
Festivities and meals
Venezuelan baseball and stadium food: what people really eat when the country wins
Memories
Soda fountains: a retro trip
Venezuelan snacks that take you back to childhood
Bakery breakfast
Flavors of old Caracas
Going to the market was a plan: what grocery shopping meant in the Venezuela of yesteryear
A return to childhood: the Venezuelan lunchboxes that marked an era
Sunday: table, food and family
Christmas in the Diaspora
December 25th, when calm also tastes like food
Three Kings Day, between coffee and New Year’s resolutions
International Gastronomy
Colombia
Pan de bono, a delicacy that unites us
Colombian empanadas. Part I
Colombian empanadas. Part II
Pandebono: much more than just bread
Italia
With an Italian past and an international present: THE PANINI
Estados Unidos
9 Guinness World Records for Hamburgers
12 Interesting Facts About Hamburgers. Part 1
12 Interesting Facts About Hamburgers. Part 2
Hot dogs, early morning taste
Hot dogs in Venezuela: a local adaptation of an American classic
Argentina
Argentine Empanadas: History and Origins. Part 1
Argentine Empanadas: History and Origins. Part 2
The art of crimping, the delicious Argentinian empanadas
Other cuisines
The arepa beyond Venezuela and Colombia
Crossed palates: when a Venezuelan tries ceviche, arequipe, or mate
Latin breads: almojábanas, cuernitos, bolillos, marraquetas
Sister dishes
LOCATIONS
DORAL
ORLANDO
WESTON ROAD
WESTON TOWN CENTER
CONTACT
ONLINE ORDERS
DORAL (3rd PARTY)
ORLANDO (3rd PARTY)
WESTON RD (3rd PARTY)
WESTON TOWN CENTER (3rd PARTY)
DOWNLOAD APP
IPHONE
ANDROID
Search
BABY AREPAS
Enjoy our four most‑loved flavors in bite‑sized form. Whether fried or grilled, indulge in one of each: pelua, catira, ham and cheese, and the iconic reina pepiada, a perfect way to taste the classics in a single dish.
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