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How many countries are familiar with arepas?

Greetings to all our friends who are part of the guest authors. Today I want to talk to you about this gastronomic marvel called arepa.

This food is like an emblem in Venezuela. It is basically a round cake made with precooked corn flour. It is crispy on the outside and soft on the inside. It is very versatile and economical, and can be eaten at any time of day: breakfast, lunch, dinner, or as a snack. On this occasion, I had it for lunch.

Arepas are shared with different fillings and accompaniments. Thanks to the help of artificial intelligence, I was able to list them as follows:

• Reina Pepiada: shredded chicken with avocado and mayonnaise.
• Pernil: juicy roasted pork.
• Carne mechada: shredded beef, pabellón style.
• Caraotas con queso blanco: black beans stewed with grated cheese or in portions.
• Pabellón: shredded beef, beans, slices of ripe plantain, and cheese.
• Queso fresco or llanero: simple and traditional (hot or cold).
• Ham and cheese / chicken / tuna: quick and common options.
• Arepa de pabellón, de perico (scrambled eggs with tomato and onion), de reina pepiada, de choclo (sweet corn), and de huevo (typical of the coast).

These are the most popular and well-known, which are also accompanied by sauces and condiments such as guasaca, which is an avocado sauce, sweet or spicy peppers, mayonnaise, or tartar sauce. I particularly like it with garlic sauce, adding lemon and salt to the avocado.

On a normal plate, we accompany arepas with slices of fried ripe plantain. They can also be accompanied by fried or boiled yuca, as well as fresh salads or pickles. Some people like soup or light broths accompanied by a good drink such as papelón with lemon or any natural juice. On this occasion, I accompanied it with coffee.

Although there are other countries where these foods are eaten and the tradition is shared, such as Colombia, where they have their own variations of this arepa, such as the white arepa, the Boyacá arepa, or the paisa arepa.

The arepa is recognized outside of Venezuela in other countries where there is a strong Venezuelan community, such as the United States, in Miami and New York, as well as in Spain, in Madrid and Barcelona, in the United Kingdom, in London, in Canada, in Toronto, and in Argentina and Chile, where there are Venezuelan restaurants and stalls where the arepa has become even more popular.

I can conclude by saying that the arepa is much more than a recipe; it is a creative identity of coexistence, and its ability to adapt to simple or gourmet ingredients makes it an ideal dish to showcase Venezuelan culinary diversity on any table in the world.

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