The Arepa is a gastronomic spectacle on the palate of the Venezuelan

mayeya (32)in #food • 7 years ago

Greetings Stemians today I want to pay homage to a typical Venezuelan dish whose daily presence at the table is obligatory, I mean the AREPA.

They say that its origin is due to our natives, who processed the maize harvested by them obtaining a dough that was ground between two smooth and flat stones creating small balls that then roasted in a kind of clay plate called "Aripo".

From the humblest to the most honorable Venezuelan diner has tasted the tasty arepa. There are varieties in the width and length of the Venezuelan territory: in the Andean region they prepare thin and they are called "Telitas", in the Orient their form is large, in the central region they are fatter and curved. We eat them fried or roasted and also pork (joined to the dough) and rich arepitas sweet.

[Fuente]

In Venezuela this dish is usually stuffed and there is a varied range that have been baptized by Venezuelan diners.

Source: According to the culinary research of Gysell Cobos in September 2016, among the varieties of stuffed arepas we have:

The widow: Arepa alone without filling.
La Pelúa: Stuffed with shredded meat and grated yellow cheese.
The mattress breaker: Seafood like octopus, pepitonas, and calamari to vinaigrette.
The Strip: Chicken with lots of yellow cheese.
Domino: Black beans with grated white cheese.
The Patapata: When the beans are accompanied with yellow cheese, tomato and avocado.
The pavilion: Elements of the Creole Pavilion are integrated into the arepa filling, such as shredded meat, slices and black beans.
The on horseback: fried egg.
La Llanera: Very thin cut meat, sliced tomatoes, avocado and Guiana cheese.
That of Perico: scrambled of eggs, onions, tomatoes and salt.
The Pernil: Pernil baked, tomato and mayonnaise.
Queen Pepeada, Pepiada or Pepiá: Chicken or chicken salad, mayonnaise and avocado.
La Sifrina: Same as Queen Pepiada, but with grated yellow cheese.
The Rumbera: Pernil baked and grated yellow cheese.
The Dogfish: Fish-based stew.

There is nothing tastier than to see the Venezuelan eating a rich arepa