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Arepas, breakfast dish that will give you energy

Arepas, which comes from South America, particularly Colombia and Venezuela, and eaten every meal, corn is a small cake made of cornmeal and cooked on a stove in a wire rack (in Colombia) or baked (in Venezuela). Arepas can be eaten alone or stuffed with a delicious stuffing. Read the guide below to learn how to make Arepas with three different kinds of stuffing. In Venezuela and some Latin American countries such as Colombia, Ecuador, and Peru the main carbohydrate source is corn. Both as an ingredient in bread or consumed directly.

Arepas provide gluten-free source of fiber plus avocado provide good fat intake. Stuffing meat and chicken are the best source of protein plus fish that provide omega 3 and phosphorus. The black beans also are material that never missed meal, these foods rich in flavonoids, fiber and folic acid. Chese additional white in a dish can increase calcium intake. To end the breakfast, the Venezuelan people eating fresh fruits such as papaya, mango, watermelon, orange, or pineapple. Consumption of fresh fruit provide vitamin intake more than fruit juice and juice packaging.

Cachapas cake made from flour and con originally from venezuela

Cachapas is a cake made with a mixture of flour and cornmeal. Cachapas sold as snacks side of the road in Venezuela. With mozzarella cheese stuffing, minced meat, butter, cream cheese, making cakes Cachapas food favored by the people of Venezuela. Cachapas pancake shaped like a super large one portion can make you satisfied, It feels like a pancake because it has the same dough recipe, just add cornstarch as a distinctive taste. Cachapas generally consumed as breakfast or afternoon tea in the afternoon. You can make yourself at home, by giving the stuffing in the form of fruits or jam to taste.

Cachapas traditionally eaten with Queso de Mano (hand [make] cheese), soft, mozzarella cheese-like, and sometimes with fried pork Chicharron on the side. Cachapas can be very complicated, some including types of cheese, milk cream, or butter. They can be prepared as an appetizer, usually with margarine, or for breakfast with cheese and fried pork hand.

Pabellon criolo, simple but tasty Venezuela national dish

Venezuela's national dish called Pabellon Criollo. It has rice, beans and beef. Maria made a version called Pabellon Criollo Barandas con that also included fried bananas. Branda is Spanish for guard rails. Long slices of fried bananas placed on the side to keep the food from falling off the plate. Slices of fried plaintain called tajadas. Panellon Criollo is one of the most representative dishes of Venezuela. It is full of colors and flavors that show representing unions and integrity of the country.

A Pabellón a criollo means with a fried egg on top, as if the eggs are "up" dishes. Most waiters in Venezuela immediately understand what is meant by Pabellón con Barandas yes Caballo (a Pabellon with both eggs and fried bananas). In addition to the two main variants, people also add other things to the dish, such as sugar in beans, nuts or Queso Palmita during hot sauce over the meat.

Patacones simple and delicious dish from Venezuela

Patacones - is one of the special cuisine recipes that can be your inspiration for Patacone serves delicious specials. Lest you will regret it if you've never tried to make and enjoy this Patacone cuisine. Enough for basic materials easily found around us. Patacones are salted and eaten like potato chips / crisps or french fries / chips. In some areas, it is customary to dip them in mojo (garlic sauce) or ají, or in Colombia they are sometimes served with a sauce hogao. In some countries, they are served topped with cheese as an appetizer, or with shrimp ceviche, pulled chicken or avocado salad. They can also be purchased from the supermarket prepared. These foods are found in all kinds of Caribbean cuisine.

Patacones also is the subject of the countries of Latin America and the Caribbean, including Cuba, Puerto Rico, the Dominican Republic, Nicaragua, the north coast of Honduras, and Haiti where it is often served with griot traditional (fried pork) or picklise (pikliz) - a mixture of chili pickles.

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