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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.
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.
BOGOTÁ, Colombia (AP) — Venezuelans like to jest that their beloved arepas are so widely consumed that babies come out of the womb with the corn flatbreads already in hand. Now, as millions ...
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.
In the Queens neighborhood of Jackson Heights, the Arepa Lady is a Colombian restaurant specializing in arepas, stuffed cornmeal cakes that are somewhat like empanadas — but not the same.
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Bandeja paisa of Colombia. The cuisine of Colombia consists of a large variety of dishes that take into account the difference in regional climates. For example, in the city of Medellín the typical dish is the bandeja paisa. It includes beans, rice, ground meat or carne asada, chorizo, fried egg, arepa and chicharrón. It is usually ...
Venezuela: Arepa. Arepas are a pre-Hispanic snack and side dish popular in parts of South America, especially Venezuela. The round discs are made with ground maize and have a flavor similar to a ...