MAIN INGREDIENTS
Cachapa, chorreada, arepa de choclo, güirila, toquera, tortilla de choclo, and tortilla changa, are all names that describe a Latin American corn dish that can be categorized as either a pancake, tortilla, or flatbread, depending on the country.
It can be made only of corn or have additional ingredients like sugar, water, milk, salt, butter, cheese, and oil. They are typically prepared by street vendors and are either fried or griddled (in Nicaragua, they’re cooked between two banana leaves!) and characterized by a sweet-savory flavor.
MOST ICONIC Cachapa
Golfeados is the Venezuelan take on famous cinnamon rolls. This cheesy, sticky pastry typically consists of milk, yeast, sugar, flour, eggs, butter, and grated cheese. It is flavored with cinnamon, vanilla, and star anise. Halfway through the baking, golfeados are glazed with melado – a simple syrup based on panela.
As a result, these pastries are slightly crunchy on the exterior, while the interior remains soft, cheesy, and buttery. It is recommended to serve golfeados with a cup of robust coffee.
MOST ICONIC Golfeados
Arepa is a highly versatile cornbread made from ground corn dough or precooked corn flour. It is commonly consumed in Venezuela, Colombia, Panama, Puerto Rico, and the Dominican Republic. In Venezuela, arepa is eaten at any time of the day, throughout the whole country, and across all socio-economic groups.
The golden disks with a crispy, browned crust are commonly stuffed with a variety of ingredients, and the combinations are seemingly infinite, from beans, cheese, and avocado to shredded beef and onions. For a Venezuelan breakfast, arepas are traditionally paired with a cup of strong coffee and hot dipping chocolate.
VARIATIONS OF Arepa
MOST ICONIC Arepa
Asado negro is a Venezuelan dish prepared with the eye of round roast (muchacho redondo). The meat is slowly braised for hours in rich red wine sauce until it attains its typical, almost black color. Although the exact recipe for the sauce may vary, the wine is usually combined with onions, garlic, and various spices, while some varieties may include tomatoes, olives, sugar, Worcestershire sauce, or other vegetables.
The dish is usually served with rice and fried plantains, but mashed or baked potatoes are also a standard accompaniment.
MOST ICONIC Asado negro
Pabellon criollo is a traditional dish consisting of black beans, white rice, and slices of steak cooked with tomatoes. The word pabellon means flag, referring to the colors of individual components, which are arranged to resemble the national flag.
The dish is sometimes also served with fried plantains, known as tajadas, along with arepas and white cheese. The plantains keep the food from slipping over the plate, and in that case, the dish is known as pabellon con baranda, where baranda means guard rail.
MOST ICONIC Pabellón criollo
Casabe is a traditional thin flatbread. It is made with flour gained from cassava, an ancient plant native to northern parts of South America. No leavening agent or fat is used in the preparation, and as a result, the bread has an unusually crispy texture.
This traditional delicacy has a distinctive taste, it is rarely eaten on its own and usually, like other bread varieties, it is eaten as an accompaniment to other dishes, most commonly stews and soups. Plain casabe is highly versatile and can be improved by either sweet or savory additions.
MOST ICONIC Casabe
Arepa reina pepiada is one of the most famous arepa varieties in Venezuela. This type of arepa is stacked and filled with a combination of avocado, shredded chicken pieces, lime, coriander, mayonnaise, and optional peas. The dish was invented by Heriberto Alvarez, an empanada kiosk owner.
The name is concocted in honor of Susana Duijm, the first Venezuelan representative to win the Miss World crown. In those days, curvy women like Susana were called pepiada, so reina pepiada (curvy queen) is a logical choice for the name of this flavorful arepa variety.