Search results
Results from the WOW.Com Content Network
The arepa is a flat, round, unleavened patty of soaked, ground kernels of maize, or—more frequently nowadays—maize meal or maize flour. It can be grilled, baked, fried, boiled, or steamed. The characteristics vary by color, flavor, size, and the food with which it may be stuffed, depending on the region.
Arepa de coco – Sweet bread made from flour, yeast, egg, sugar, coconut milk. They are fried, cut open and stuffed with seafood, meat, vegetables or cheese. They are fried, cut open and stuffed with seafood, meat, vegetables or cheese.
Arepa andina: Same as arepas but made with wheat. Popular in the Venezuelan Andes region. Asado negro Slow-cooked beef roast in dark sugar-cane sauce. Cachapa: A maize pancake, usually filled with fresh cheese and/or fried pork Cachitos (de jamón) Similar to French croissant filled with ham: Caraotas negras
Two other typical Salvadoran dishes are yuca frita and panes rellenos. Yuca frita, which is deep fried cassava root served with curtido (a pickled cabbage, onion and carrot topping) and pork rinds with pescaditas (fried baby sardines). The yuca is sometimes served boiled instead of fried. Panes con Pavo (turkey sandwiches) are warm turkey ...
There are two main variations of this dish, one of which is typically fried in a deep wok-shaped comal, consumed mostly in central and southern Mexico, and another one baked on a regular comal. The most common and representative variation of this dish is the "gordita de chicharrón" , filled with chicharron (a spiced stew of pork rind ) which ...
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.
This article, written in Spanish, discusses the food shortages in Venezuela and discusses the effect that the shortages are having on corn flour consumption per capita. Arepas are made of corn flour, and the article discusses how arepas are being eaten less and less. Bernal, Mateo M. Arepa, sabor y tradición del campo. December 18, 2016.
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 ). The most common varieties are made with fresh ground corn mixed into a thick batter and cooked on a budare , like pancakes; the cachapa is slightly thicker and lumpier because ...