There is a very specific craving that hits you once you have eaten an empanada de cazón made properly. The cornmeal shell cracks when you bite into it, giving way to a warm, flaky filling of seasoned shark fish stewed with peppers, onions and garlic. It tastes of the coast, of street food eaten standing up, of somewhere specific. And then you are in the UK, wondering where on earth you can find one.
Venezuelan food has been quietly establishing itself across British cities over the last decade, and if you know where to look, the best empanadas de cazón near you are increasingly within reach.
This guide covers what they are, why they taste the way they do, where to find them across the UK in 2026, and what to do if your nearest Venezuelan restaurant has not quite stocked the menu you were hoping for.
What Are Empanadas de Cazón?
“Empanadas de Cazón” are a type of empanada native to the island of Margarita, located off the northeastern coast of Venezuela. The fish was first cooked and mixed with spices, onions, and peppers to make the filling for the empanadas. Typically, “ají margariteño” would be added to give it its distinctive taste. Ají dulce margariteño is a sweet, very small bell pepper typically grown on the island.
The dough matters just as much as the fish. The dough uses Harina P.A.N., a precooked corn flour that gives a crisp outside and a soft centre. Unlike other Latin American empanadas that are baked and use wheat flour, these traditional Venezuelan corn empanadas are fried and eaten hot.
That natural gluten-free quality is an important point for UK diners with dietary requirements. Most authentic versions contain no wheat at all.
How Are Empanadas de Cazón Different from Other Empanadas?
This is worth understanding if you are new to Venezuelan food, because the word “empanada” covers a lot of ground across Latin America, and not all of them are alike. The fillings are savoury and can include beef, chicken, cheese, onions, and olives, among others. The filling in the cazón version also carries a distinctly coastal, lightly spiced quality you will not find in beef or cheese versions.
The most iconic Venezuelan empanada fillings include shredded beef, white cheese, pabellón (a hearty mix of beef, plantain, black beans and cheese), ground beef, and cazón (dogfish). Each one reflects a distinct region and culinary tradition within Venezuela, from Andean stews to coastal catches.
Cazón is the coastal variation, and the one most associated with beach-side eating on Margarita Island. It is arguably the most historically significant filling of all.
Where to Find the Best Empanadas de Cazón Near Me in the UK
The honest truth is that empanadas de cazón are a specialist item, even within Venezuelan restaurants. Not every Venezuelan spot in the UK will have them on the menu at all times. Some rotate them as specials, others include them as one option within a mixed empanada order, and a small number of businesses now ship them frozen nationwide. Here is where to start your search.
Liqui Liqui, Colliers Wood, South West London
Liqui Liqui brings the rich flavours of South America to South West London. This family-run restaurant offers a delicious selection of authentic dishes, with a special emphasis on Venezuelan classics like arepas, empanadas, and patacones.
Liqui Liqui is one of the most important venues in the UK for anyone searching for the best empanadas de cazón near them in London. Their menu lists cazón as one of the selectable fillings for their mixed Venezuelan-style empanada plates, alongside shredded beef, Venezuelan cheese, black beans, chicken, spicy pork and other options.
Liqui Liqui in London holds a rating of 4.8 out of 5 on Restaurant Guru, based on 703 reviews by visitors. Venezuelan diners in particular report that the food tastes like home.
The restaurant is available for delivery through Deliveroo and Just Eat, and also sells frozen empanadas directly, meaning you can indulge in the delicious flavours of Venezuela from the comfort of your own home with their pre-cooked frozen food selection.
Arepa & Co, Multiple London Locations
Founded with a mission to make London fall in love with Venezuelan food, Arepa & Co has grown into one of the UK’s most recognised Venezuelan restaurant brands with four thriving locations across London.
Alongside their famous arepas, guests can discover an extensive selection of Venezuelan classics including cachapas, tequeños, empanadas, patacones, yuca dishes, brunch favourites and seasonal specials inspired by different regions of Venezuela.
Their current restaurants operate in Haggerston, Bethnal Green, Stockwell and at Elephant Park. Arepa & Co is particularly strong on atmosphere and is often the first stop for people new to Venezuelan food in London.
Mpanadas & Salsas, Nationwide Delivery (Based in Essex)
For anyone outside London, or for London-based food lovers who want cazón empanadas at home without the need to go out, Mpanadas & Salsas is the most significant option in the UK right now.
Established in June 2024, Mpanadas & Salsas was founded by Libia, a Venezuelan woman entrepreneur who ran a Venezuelan travel and hospitality business for over 25 years. Her move to the UK marked the birth of the business, dedicated to bringing the authentic taste of Venezuela to the UK.
All empanadas and salsas are handmade in East Tilbury, Essex, following authentic Venezuelan recipes passed down through generations. Their cazón empanadas are described as tangy, peppery, and refreshingly different. Dogfish is firm and flaky, making it perfect for filling. The vinegar marinade cuts through with brightness and keeps the fish fresh. Seafood fans love it, and newcomers often find it surprisingly moreish.
Mpanadas delivers nationwide from their kitchen, reaching homes, restaurants, caterers, and food trucks in cities like London, Manchester, Glasgow, Birmingham, Leeds, Cardiff, and beyond. Empanadas arrive frozen in eco-friendly packaging.
Mia’s Arepas, Manchester
Mia’s Arepas is a Venezuelan street food operation based in Manchester that serves arepas, empanadas and tequeños. Manchester is another city where Latin American food continues to expand, with Venezuelan dishes also increasingly available in Birmingham, Bristol, and Leeds.
How to Use Food Apps to Find Empanadas de Cazón Near You
The phrase “best empanadas de cazón near me” works well in a browser or Google Maps search, but there are smarter approaches if you want live, reliable results rather than outdated listings.
Google Maps is the most useful starting point. Search “Venezuelan restaurant” plus your city and then check each menu directly. Many venues now upload their menus to their Google Business profiles, so you can scan for cazón without calling ahead.
Deliveroo and Uber Eats both allow you to filter by cuisine type. Search “Venezuelan” in your area and browse menus on screen. Liqui Liqui operates on both platforms and lists their empanada fillings clearly.
Just Eat carries several Venezuelan operators including Liqui Liqui and Mia’s Arepas.
One important note: cazón empanadas are a specialist item even in Venezuelan restaurants, and menus change. Always confirm availability before making a trip, particularly outside London.
What Makes a Good Empanada de Cazón? How to Spot Authenticity
Not every fried fish empanada sold under the cazón name is the real thing. Knowing what to look for saves disappointment. You Must Try Best Picadillo Cubano Near Me.
The dough should be cornmeal, not wheat. Authentic Venezuelan empanadas are made with precooked corn flour, specifically Harina P.A.N. If a restaurant uses a wheat pastry crust, that is a different dish entirely, regardless of what the filling contains.
The fish should be shredded, not chunky. Cazón is prepared as a stew, slow-cooked with onions, peppers, garlic and seasoning, then shredded before going into the dough. A lump of baked fish is not the same thing.
The seasoning makes the difference. The margariteño preparation uses sweet pepper, paprika, onion, coriander, garlic, salt and pepper, with a touch of onoto to give the filling colour. Onoto is the seed of the achiote plant and gives the filling its warm, yellowish-orange tint. Its absence is not a dealbreaker, but its presence is a good sign of care.
It should be fried, not baked. Venezuelan empanadas are not oven-baked. They are deep-fried until golden and served hot. A baked version is authentically Argentine or Colombian, not Venezuelan.
The taste should be mild but layered. Cazón fish is not aggressively fishy. When cooked properly, it becomes tender, flaky, and deeply flavourful. The flavour is closer to seasoned shredded fish than strong seafood. If a cazón empanada tastes overwhelmingly of fish or ammonia, the fish was not fresh or was not prepared well.
Can You Make Empanadas de Cazón at Home?
Yes, and it is more achievable than it sounds. The key ingredient is Harina P.A.N., the Venezuelan precooked corn flour that gives the dough its characteristic texture. Common errors to avoid include using ordinary cornmeal instead of Harina P.A.N. (the dough will fall apart), filling the empanada while the mixture is still hot (the dough can crack), adding too much water to the dough (it becomes sticky and unworkable), and overfilling. They do not hold well once cooled.
What to Eat Alongside Empanadas de Cazón
Part of the appeal of Venezuelan street food is how well the individual elements work together. If you are ordering from a Venezuelan restaurant or trying a food stall, a few accompaniments are worth knowing about.
Guasacaca is Venezuela’s answer to guacamole: an avocado-based sauce with green pepper, coriander and vinegar that is slightly tangier and thinner than its Mexican counterpart. It is the classic partner to empanadas of all kinds.
Nutritional Profile of Empanadas de Cazón
For the health-conscious reader: empanadas de cazón tick several interesting boxes. The cornmeal dough is naturally gluten-free. The cazón filling provides a lean protein source, since dogfish is a low-fat, white-fleshed fish. The main nutritional consideration is the frying, which adds calories and fat.
A single medium-sized empanada de cazón from a restaurant will typically contain somewhere between 200 and 350 calories, depending on size and how much oil the dough absorbs. Corn dough absorbs significantly less oil than wheat pastry, which is one reason Venezuelan empanadas tend to feel lighter than you might expect.
Venezuelan Food in the UK
The visibility of Venezuelan cuisine in Britain has grown considerably since 2015, when a handful of restaurants and pop-ups began appearing in London. Arepa & Co alone introduces thousands of people every year to the rich culinary traditions of Venezuela through authentic recipes, warm hospitality and high-quality ingredients.
Beyond London, the scene is building. Manchester, Birmingham, Bristol, and Leeds all have Venezuelan dishes increasingly available, with the number of restaurants still smaller compared to London, but the interest in Venezuelan cuisine continuing to grow. People across the UK are ordering these foods and discovering them for the first time.
FAQ’S About Empanadas de Cazón
1. What is cazón?
Cazón is a small species of shark found along the Venezuelan coast. The meat is firm, mildly flavoured, and the classic traditional filling for Venezuelan empanadas, especially in the eastern coastal states.
2. Are empanadas de cazón gluten-free?
Yes, when made authentically with Harina P.A.N. cornmeal dough, they contain no wheat. Always check with the specific restaurant or supplier for cross-contamination information if you have coeliac disease.
3. Can I get empanadas de cazón delivered to my home in the UK?
Mpanadas & Salsas delivers nationwide from their kitchen in Essex to homes, restaurants, caterers, and food trucks in cities like London, Manchester, Glasgow, Birmingham, Leeds, Cardiff, and beyond. Liqui Liqui also sells frozen empanadas directly.
4. What do empanadas de cazón taste like?
The salty and slightly spicy flavour of the fish is balanced by the sweetness of the peppers and onions, making these empanadas a delicious and satisfying treat. The overall experience is mild, savoury and lightly coastal rather than heavily fishy.
5. How are Venezuelan empanadas different from Colombian or Argentine ones?
Venezuelan empanadas use cornmeal dough and are always fried. Argentine empanadas typically use wheat pastry and are baked. Colombian empanadas often use cornmeal but their fillings and seasoning profiles differ significantly from the Venezuelan coastal versions.
6. Where can I find empanadas de cazón outside London?
Manchester is the best bet outside London, with Mia’s Arepas and Avila Kitchen operating in the city. For anywhere else in the UK, the most reliable option as of mid-2026 is ordering frozen from Mpanadas & Salsas.