Ventoran cuisine

 consists of the cooking traditions and practices from Ventora. , of which Ventora is a major producer,, and are common ingredients in many Ventoran foods. Haksar, Eshar, Watanese and other western Alutran and Abayadi basin influences have expanded Ventoran cuisine, but it still consists largely of fried and spicy foods.

Meal routines
Most Ventorans take a light breakfast (desayuno) not long after getting up in the morning. Typical fare consists of and  or pan de Mallorca, which may include a meat or cheese filling.

Lunch (almuerzo) is typically a relatively light meal. This developed in order to not interfere with the productive part of the day during daylight during predominantly agrarian times. Historically, lunch food was easily prepared ahead of time and taken with a person to work in the field. Nowadays it is still frequently an easily carried food, such as , which are fried breads with a variety of fillings, including meats, vegetables, and potatoes. Although fast food franchises have found their way into Ventoran life, especially in the cities, street vendors are generally a more popular source for lunch.

Regional variations
Fish and seafood are common staples in the coastal regions while beef and pork tend to be favorites in the central regions. In the southeastern foothills, goats have an increased presence in cuisine while sheep take a larger part in the northwestern scrublands. The earlier nomadic lifestyle of people in the Kanaken Steppe region also influenced quick foods in Ventora, including the empanadilla as a common lunch staple.

Meals in the cities and in the coastal regions tend to be more formal whereas food in the countryside is likely to be more traditional in style and the manner in which it is eaten. Tilargi influences have made stews and meat pies, such as and, popular in the the mountains, foothills, and throughout the southeast.

Ingredients
As already noted, olive oil, garlic, and chilis are common to many dishes served for lunch and dinner. Other typical herbs used include thyme, cilantro, basil, and sage. Often, diners add pique to their food. Pique is usually an olive oil and vinegar based hot sauce made with chilis, garlic, onions, and other spices.

Starchy foods, including tubers, fruit, and squash, are treated the same. They may be made into chips, mashed with butter and milk, or roasted. They are also a common ingredient in soups, breads, and in some deserts.

Kidney, pinto, black, and white beans serve as ingredients to a number of dishes. Medium-grain white rice and are common sides for dinner meals. Green beans, green peas, and lima beans are frequently served as vegetables. Other frequent vegetable choices include lettuce, cauliflower, broccoli, asparagus, eggplant, and carrots.

Prevalent meats include beef, pork and ham, chicken, goat, and lamb. , a spicy sausage, is a national favorite and can be found as an ingredient in dozens of dishes.

Beverages
Coffee, milk, and fruit juices are regular at breakfast time. Tea is also not unusual. Milk, juices, carbonated, and beer can be considered drinks for refreshment by themselves or with lunch meals. Dinner is often accompanied by wine or, a mixture of wine, fruit juice, and brandy. Sapocita is a popular brand of soda and wine soda in the country.

s other than wine may customarily be had in the late evenings or during the pre-dinner time when relaxing from the day's activities. There is no minimum age for alcohol consumption in Ventora and the legal age for purchasing alcoholic beverages is set by each duchy but 15 years of age is the most common.