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Arepa (Spanish pronunciation:) is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America.
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 .
Arepas have been made in Venezuela and surrounding regions since long before the arrival of Europeans in South America, and the nourishing corn breads can range from simple to elaborate. At ...
A gordita (Spanish pronunciation: [ɡoɾˈðita]; lit. ' chubby ') in Mexican cuisine is a dish made with masa and stuffed with cheese, meat, or other fillings. [1] It is similar to the Colombian and Venezuelan arepa.
Transfer all the finished arepas to the same baking sheet as the chorizo and return to the oven to keep warm. Repeat the process with remaining dough and cheese. 6.
The arepa is served filled, similar to a sandwich. There are many fillings including shredded beef, black beans, Venezuelan cheese, ham, fish. Some fillings have proper names. Reina Pepiada (old Venezuelan Spanish for "curvy queen") is a filling for arepa composed of avocado, chicken, and mayonnaise.
Lechona, a traditional dish from the Tolima department, is a mixture of yellow pea purée and pork meat, with a side of rice arepa 'oreja de perro' and corn 'insulzo'. Picada Colombiana, chopped specialties served as a combo platter. Tamales are corn or corn/rice "cakes" wrapped in plantain tree leaves and steamed. They can be filled with ...
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