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 Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America.
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.
Cachapa with queso de mano. Cachapa is a traditional dish made from maize flour from Venezuela.Like arepas, they are popular at roadside stands.They can be made like pancakes of fresh corn dough, [1] or wrapped in dry corn leaves and boiled (cachapa de hoja).
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 ...
A Cabimera arepa is topped with lettuce, meat, eggs, sauces and more at Rava's Venezuelan food on Saturday, April 6, 2024. Ramirez and Melean came to the United States seven years ago.
Patacón is a deep-fried flattened plantain sandwich filled with meat, pico de gallo, tártara dressing and grated fresh cheese.
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.
Twist on Tradition. Ingredients. 1 ¼ cups water. 1 cup P.A.N. fine cornmeal. 2 tbsp olive oil. 1 tsp kosher salt and pepper. 4 oz Mexican chorizo, casing removed