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Some fillings have proper names. Reina Pepiada (old Venezuelan Spanish for "curvy queen") is a filling for arepa composed of avocado, chicken, and mayonnaise. This particular filling is named after the Venezuelan beauty queen Susana Duijm. [4] Arepa andina: Same as arepas but made with wheat. Popular in the Venezuelan Andes region. Asado negro
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The Hallaca is a traditional Venezuelan food known by various names and spread throughout the Spanish Empire in the Americas as far south as Argentina in the decades following the conquest. [citation needed] It is said to have been invented by slaves during the colonial era. [6]
SHEBOYGAN — A Venezuelan restaurant will open in the former Nicky’s Pizza building, 1735 Calumet Drive, April 26. Arepa House will open at 10 a.m., offering traditional cuisine like arepas ...
Pre-made arepa flour is specially prepared for making arepas and other maize dough-based dishes, such as Venezuelan Hallaca, Bollo, and Empanada. The most popular brand names of corn flour are Harina PAN in Venezuela, and Areparina in Colombia. Pre-made arepa flour is usually made from white corn, but there are yellow corn varieties available.
Venezuelan food has very little chili heat. While corn meal is used, it is not like Mexican cornmeal, but a fine white instant meal called Pan, which is used to make thick corn cakes called arepas.
Cassava is an essential ingredient in Venezuelan food, and can be found stewed, roasted or fried as side dish, sometimes with cheese, butter, or margarine. As in the Dominican Republic, cassava bread ( casabe ) is also a popular complement in traditional meals, such as the arepas .
Venezuelan desserts also are forthcoming. Gomez's family ran three bookstores in Venezuela before moving to the U.S. eight years ago. "Because the situation in Venezuela is so bad we had to leave ...