Search results
Results from the WOW.Com Content Network
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 Venezuela and Colombia, but also present in Bolivia, Ecuador, and Central America.
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.
Latin America is a highly racially, ethnically, and geographically diverse with varying cuisines. Some items typical of Latin American cuisine include maize-based dishes arepas, empanadas, pupusas, tacos, tamales, tortillas and various salsas and other condiments (guacamole, pico de gallo, mole, chimichurri, chili, aji, pebre).
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.
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.
After passing by the restaurant countless times, we had to test their arepas for ourselves. Skip to main content. Sign in. Mail. 24/7 Help. For premium support please call: 800-290-4726 ...
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
For premium support please call: 800-290-4726 more ways to reach us