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Arepa is commonly eaten in those countries and can be served with accompaniments, such as cheese, [4] cuajada (fresh cheese), various types of meat, avocado, or diablito (deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary based on preparation.
Arepas are one of the most popular dishes made with Harina P.A.N. They are made by grilling or frying a dough made from the flour. Arepas can be filled with a variety of ingredients, such as cheese, meat, or beans. They are a popular breakfast food, but they can also be eaten at any time of day. Cachapas are another popular dish made with ...
In Colombia and Venezuela, they make arepas. Colombian arepas are usually eaten without filling, or the filling is placed inside the dough before cooking. Venezuela has its own recipe for arepas, but, unlike Colombian arepas, the dough is cooked first, and then sliced in half and stuffed somewhat like a hamburger.
A staple in Colombian cuisine, arepas can be grilled, baked, fried, boiled or steamed, but actor Juan Pablo Espinosa says they're best when they're filled with cheese.
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Served as snacks by street vendors; can also be eaten as a full meal. The dough is made with corn flour, similar to arepas, and the fillings are typically cheese, stewed black beans, shredded beefs, among others Pastelitos: Same as empanada but made from wheat. Common in the Venezuelan Andes region.
Colombian dishes and ingredients vary widely by region; however, some of the most common ingredients include an endless variety of staples: cereals such as rice and maize; tubers such as potato and cassava; assorted legumes; meats, including beef, chicken, pork, and goat; and fish and other seafood.