Arepa amazing corn flour based patty, staple in Colombia and Venezuela
It’s not considered a meal if there is no arepa in most of Colombia and Venezuela. You can learn to make these tasty corn patties too. These two countries fight over who created the first arepa or where it came from, but both do it so well it’s worth taking notes. Colombians like to put cheese, meat, eggs inside the arepa before cooking. Venezuela has created an entire array of combinations and sauce to split open cooked arepa.
Making arepas is actually not that hard, for years we had people bring them over for us frozen in their luggage from colombia. One day I just decided I would figure it out. I was walking in a hispanic grocery store and got asked if I wanted a sample of the pupusa looked like the same flour as arepas. Low and behold the recipe was on the back. So simple just add water! The mixture feel like play dough. If you were once a child (or adult) that has played with play dough you will be an expert arepa maker. I made arepas with my nieces last year and I think we played more than made arepas.
The most amazing accompaniment to many dishes or stuff inside sausage, chicharron, bbq, eggs, chicken, and sauces. The cheese is tricky, in Colombia and Venezuela there is a melted yummy cheese. For beginners and if you just have an average cheese selection mozzarella cheese will work. It has the melty gooey quality you want in the middle of an arepa. Better yet is Panella closer to the original but most likely only going to hind this in a latin grocery store. Queso fresco will not melt, I have purchased the crumbled type and added to the dough for a double cheese effect also very good. Be creative, I have tried brie and manchego with delicious results. Maybe you will start a foodie gourmet trend of arepas.