I am so happy and joyful that my life is full of fantastic, wonderful, interesting and positive people. People who come from all over the world, people who open up their homes and heart to me and my eating (and blogging) activities. I was lucky enough to be invited to my friend Mabel’s house for making arepas last weekend. If you have never had an arepa before, let me tell you, these puppies are smoking’ hot tasty. Seriously. Good. Food.
Arepas are round shaped bun like breads made of corn (and sometimes other grains, fruits or starches) and popularly served in Colombia and Venezuela although available in other parts of Latin America. Arepas are pan fried, then split open and stuffed with a variety of fillings.
There are many different fillings for arepas. Here is a list of some of the more popular fillings for Venezuelan arepas (in Spanish and English) as noted by Wikipedia :
* Traditional corn (Maize) arepa-plain
* Corn flour arepa (Arepa blanca or Viuda)
* Wheat flour arepa (Preñaditas in Venezuelan slang)
* Sweet arepa (Arepa dulce)
* Cheese arepa (Arepa de queso)
* Coconut arepa (Arepa de coco)
* Andean arepa (Arepa andina)
* Manioc arepa (Arepa de yuca)
* Reina Pepeada – filled with avocado, chicken, and mayonnaise
* Baked arepas (Arepas horneadas)
* Fried arepas (Arepa frita)
* Arepa pelúa – with yellow cheese and pulled beef
* Arepa con queso guayanés – with soft Guayanés cheese, similar to mozzarella
* Arepa con queso de mano – with firm white cheese from eastern Venezuela
* Arepa catira – with yellow cheese and shredded chicken
* Arepa de chicharrón – with crisped pork skin
* Arepa de dominó – white cheese and black beans
* Arepa de Perico – made with perico, a Caribbean type of scrambled eggs
* Arepa viuda (“widow” arepa) – an empty arepa usually eaten with soup
* Arepa Rumbera(“Party” arepa)- with pork meat
* Arepa Llanera – with cuts of beef (Parrilla or BBQ), tomato slices, avocado slices and fresh white cheese
* Arepa con cazón – with shark
More on Arepas from Venezuelan Food and Drinks-
More on Arepas via CHOW
Measure out the flour, add to a bowl. Then add salt and water. It’s easier to mix the dough with your hands, then it is to mix with a spoon. You do what you’re comfortable with. Some people get weird-ed out by mixing things with their hands. I don’t, but if you do, use a spoon.
Some Tips on Making the Arepas Round and Flat:
Cooking Arepas in the Pan First
Just imagine. . . crispy, crusty corn bun filled with shredded chicken, flavored mayo, avocado, aged Gouda and bell pepper sauce. Yum!
Read more about my food adventures in Norway at Thanks For The Food. You can also follow me on Twitter at Thanks For The Food on Twitter. This post is for non-commercial, personal use only. Copyright © 2010 by Whitney @ Thanks For The Food.