Nothing like a Venezuelan style arepa

Hello friends of steemit I hope you are well, as Venezuelan today I want to talk about our famous arepas, although I tell you that in the history of the arepa it is said that it is still unknown if the arepa is of Venezuelan or Colombian origin, The truth is that we Venezuelans will of course always say that they come from Venezuela, but if they even ask a Colombian, of course, he will also say the same as the origin of the arepa is from Colombia.

The fillings of our arepas is what makes them different from the others because the way to prepare the dough is the same, precooked corn flour is used no matter the brand but we always call it Flour Bread, water and salt. Many people use warm water because they say that the dough is softer, in my house it is made with natural water.

I'm going to show you the most famous fillings in my country in total there are fifteen and they have very particular names.

15 fillings for the Venezuelan arepa

1. Widow: arepa alone without filling.

2. Pelúa: filled with shredded meat and grated yellow cheese.

3. Break mattress: Sea fruits such as octopus, pepitonas, and squid to the vinaigrette.

4. Catira: Chicken with a lot of yellow cheese.

5. Dominoes: Black beans with grated white cheese.

6. Patapata: When the beans are accompanied with yellow cheese, tomato and avocado.

7. Pavilion: elements of the pabellón criollo are integrated in the filling of the arepa, such as mechada, chopped and black beans.

8. Horseback: Fried egg.

9. Llanera: Very finite cut meat, sliced ​​tomato, avocado and guayanés cheese.

10. Parakeet: Scrambled eggs, onions, tomatoes and salt.

11. Pernil: Baked pork, tomato and mayonnaise.

12. Queen Pepeada, Pepiada or Pepiá: Chicken or chicken salad, mayonnaise and avocado.

13. Sifrina: Same as the Queen Pepiada, but with yellow cheese grated.

14. Rumbera: Baked pork and grated yellow cheese.

15. Cazón: Fish-based stew.

16. Gringa or Musiúa: It is a Venezuelan adaptation of the American hamburger: instead of having a wheat bread with sesame topping, an open arepa contains all the ingredients of the classic hamburger.

17. Tumbarrancho: This arepa of Zuliano origin takes the prize to the most convoluted preparation of the list. First, the roasted arepa is opened and a slice of mortadella is placed. Then it is closed, passed through flour and egg, and fried in oil. Finally, the breaded arepa is filled with hand cheese, minced cabbage, tomato, ketchup and mayonnaise.

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In the image is The one of parakeet, The pelua and the pepiada Reina

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This is the mattress breaks.

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I present to you the sifrina.

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Then the tumbarrancho.

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This is the pavilion that is a very typical dish of Venezuela which is moved as a filling for our arepas, I hope you enjoyed this little tour of our arepas, it is a pride for me to show them.