And diners continue to eat well thanks to chefs efforts.
A SUSHI bar in Caracas makes tempura with ground oats and cornstarch to replace increasingly scarce wheat flour.
A Spanish restaurant, seeking to keep its fare affordable, revamps its paella recipe by removing exorbitantly priced prawns.
Restaurateurs selling “arepas” – the grilled corn pancakes that are a staple across the country – make them a bit smaller to stretch their unsteady supplies of corn flour.
Venezuelan diners continue to eat well despite soaring inflation and chronic food shortages, largely thanks to Herculean efforts by chefs to obtain prized foodstuffs and juggle menus to slow the rising prices.