Tag Archives: Venezuelan Arepa Recipe

Venezuelan Restaurant Review: Doggi’s Venezuelan Cuisine

15 Mar Doggi's Venezuelan Cuisine Decor

A while back, while I still lived in Montgomery, Alabama, I had created a foursquare list for myself of all the Venezuelan Restaurants in South Florida that I wanted to try out and write reviews for, once I moved back down to Florida.  In that list, I had included Doggi’s.  When I finally moved back down here, I was a bit upset with myself because I was too busy with work and I realized most of the Venezuelan Restaurants on the list are in Miami and Doral, and I lived in Hollywood.  I rarely drove down to Miami and I rarely had a chance to try out all these places.  I was lucky to find Eats Good 33 (read the review here), but I was unable to enjoy their delicious food because they are only open when I am at work.

Things have changed a bit around here.  I moved to Plantation (even further away from all the good Venezuelan Restaurants), and now my commute is longer, giving me less time to try out new Venezuelan places and write recipes of my own for the blog.  However, my husband has been driving around all over South Florida due to his new job, and he has been keeping an eye out for new Venezuelan places to try out.  Since he drives to Miami all the time, it doesn’t seem that far away to him, and one weekend he suggested to take my sister and I down to the Wynwood Arts District in Miami.

Wynwood Art District Miami

Wynwood Art District Miami

It was kind of a “spur of the moment” plan for that weekend, so we really didn’t make any plans for lunch or anything.  After enjoying a nice walk, taking a few photos, and taking in all the artwork on the walls, we were kind of hungry.  My husband suggested finding the nearest Venezuelan Restaurant and going there for a late lunch (around 3 pm).  He found Doggi’s first, and I immediately remembered it was on my list of places to try.  So we headed over there.

Wynwood Art District Miami

Wynwood Art District Miami

On our way there, driving on Coral Way, my sister commented that the drive felt much like driving around Las Mercedes, in Caracas (Venezuela).  The bit of traffic, the trees, the road… something about it reminded her of Las Mercedes, and I agreed.  We were very lucky to find a parking stop right in front, but that is not the norm, so if you aren’t as lucky, you can park on the other side of the building.  There is an Italian Restaurant/Bakery on this corner building and a couple other businesses to the side.  Walking towards Doggi’s, you can appreciate the love and detail poured into every single detail in this place.  There are a couple metal tables and chairs on the outside, much like I remember a certain ice cream shop in Las Mercedes in Caracas.  The door is bright red and has a black wrought iron door in front of it, very much like almost every home in Venezuela.  You usually have your wrought iron ‘gate’ and then your wooden door – very nice touch.  Once in it feels a bit tight, and there are only about 10 small tables or less.  It is small and tight, but I think it makes it homey and cozy.  We were also lucky to get one of the only three tables by the window, so that was great.  The inside is beautifully decorated with a ton of Venezuelan… things.  I don’t really know how to explain these things; they are juts typical Venezuelan things that you would see on the walls of your grandmother’s house.  Things like a cuatro, maracas, cast irons, and virgins.  On another wall there are countless posters, ads, and logos of all kinds of different Venezuelan brands, sports teams, celebrities, etc.  They also have a large projector, which wasn’t turned on, but I can only assume they play all the soccer games when they are on.  On that wall they also have very stylized drawings of a male and a female figure dressed in typical Venezuelan folkloric costumes.  My poor description of the decor doesn’t really do it much justice, since it sounds crazy and cluttered, but it was actually done in a very minimalistic, simplistic and trendy manner.  They also have a smaller TV Screen that displays the current song being played.  My husband pointed out that he was shocked that they were not playing loud Spanish music like in most Venezuelan Restaurants we have been to.  They had a pop channel, and it was at a perfect volume level, in which you can still talk to the person next to you without having to scream like you are at a club.  The tables also have a trendy word-cloud or word collage of cool and unusual Venezuelan slang words.  The entire place’s decoration and design is very trendy and up-to-date, but also filled with old Venezuelan traditions and ‘things’.

Doggi's Venezuelan Cuisine Decor

Doggi’s Venezuelan Cuisine Decor

Doggi's Venezuelan Cuisine Decor

Doggi’s Venezuelan Cuisine Decor

Doggi's Venezuelan Cuisine Decor

Doggi’s Venezuelan Cuisine Decor

Doggi's Venezuelan Cuisine Decor

Doggi’s Venezuelan Cuisine Decor

Doggi's Venezuelan Cuisine Decor

Doggi’s Venezuelan Cuisine Decor

As soon as we sat down our kind server Gabriela greeted us promptly.  We read trough the short but complete menu and we were definitely unsure of what to order.  Everything sounded delicious, so it was hard to make a decision.  We decided to have an order of Tequeños as an appetizer.  They are served in these cute little baskets and they are five small tequeños, but perfect for an appetizer, since you don’t want to be filled up before your meal gets to the table.  As soon as I tried one I knew they had it right… the cheese that is.  Usually, most Venezuelan places make tequeños with mozzarella, or whatever other white cheese they can find.  At Doggi’s they have the right kind of cheese, simple white cheese is what we call it, but it is far from it.  It is perfectly salty enough and melts just right inside the tequeños.  I had to order a café con leche, since it was very cold outside (for me at least), my hubby ordered the pineapple juice and he wouldn’t stop taking about how good it was, he said it was the freshest pineapple juice he’d ever tried, and then he realized it had fresh chunks of pineapple in it, and he liked it even more.

Tequeños

Tequeños

After giving it a lot of thought, I ordered the Arepa Santa Bárbara, which is an arepa with marinated churrasco (beef), tomato, avocado and I switched the organic white shredded cheese for queso de mano.  My sister ordered the Arepa Pabellón, which is an arepa with shredded beef, fried plantain, black beans and organic white cheese.  My husband ordered the Milanesa Steak, which is a thin flank steak breaded and fried, with fried yucca and plantains on the side.  My arepa Santa Barbara was delicious.  The arepa itself was not too big that you can’t even hold it, and not too small that it can’t contain all the stuff inside.  The size was just right.  The texture was just right too, not too soft, and not too hard, and just the right thickness as well.  When I had the first bite with some churrasco beef, I was immediately taken back to Sunday nights at my grandparents’ house when my dad used to make parrillas.  The beef was perfectly marinated and cooked, juicy and tender, exactly the way my dad used to make it.  It’s cut in bite size cubes so it is easy to eat inside the arepa.  Combine that juicy beef with avocado, tomato and cheese, and you create my new favorite arepa.  My sister’s arepa de pabellón was delicious, too.  The beef was seasoned just right and the plantains were ripe and sweet.  My hubby absolutely loved his milanesa steak, so much so, that he ate the entire thing, which he usually doesn’t.  He compared it to my mom’s milanesa, which is a huge compliment, since he once ate 3 servings of it in one sitting.  Surprisingly, we still had some room, so we ordered desert.  We ordered the churros with dulce de leche on top, I think the order usually brings 5 churros but we got 6.  They were pretty darn good.

Arepa Santa Bárbara

Arepa Santa Bárbara

Milanesa de Carne

Milanesa de Carne

Churros

Churros

Overall we all enjoyed the food, the ambiance, the décor and the music.  So much so, that we went back two weeks later for more.  We went there specifically, not just because we were down in Miami.  It’s about a 40 minute drive from where I currently live, but it is worth it.  We went down there on Valentines Day for an early dinner around 5:30 pm.  I called on our way there to reserve a table, because I thought it might be busy, I’m glad I did.  This time around we ordered arepitas dulces as an appetizer.  They are served with white cheese and nata.  They were delicious.  Not exactly the same as the ones I am used to, large and with a crispy thin crust.  However, they were still delicious, perfectly sweet and complemented by the right white cheese.  They where small and thick, and had just the right amount of anise.  I ordered the asado negro, which is marinated eye round cooked with brown sugar, green peppers and onions, served with rice and plantains.  The asado was incredible, it was just like my grandmother makes it, and I loved the addition of fresh cilantro on top, which balanced the sweetness of the beef and the plantains.  The plantains were served with white cheese and nata on top, which is a great extra.  The rice is the only thing I was not super excited about.  In my opinion, everything at Doggies has an extra something, but the rice doesn’t.  This time it was a bit undercooked and I think the type of rice is not what Venezuelans are used to.  True white Venezuelan rice is flavored with onions and bell peppers and then they are taken out.  Also this rice type seemed thin and small, like Basmati rice.  Whereas Venezuelan rice is more like medium grain rice that is not long and not short, and it’s a bit fatter.  I appreciate trying to go for a fancier type of rice, but it was the only thing on my plate that didn’t bring back memories of eating asado negro at my grandmother’s house in Venezuela.  Just to be fair, my sister disagreed and said the rice was fine.  She ordered a cachapa, which is a traditional corn pancake semi-sweet, served with queso de mano inside and topped with nata and white cheese, and she asked to add chicken to it.  I do not like cachapas so I did not try it.  My sister said it tasted just like the ones sold in Venezuela, and actually better, because it was less sweet, like not overwhelmingly sweet.  My husband loved the milanesa so much the first time, that he had them again, even though we had all agreed to try something different.  We were very satisfied after appetizers and meals, so we didn’t want any desert.  However, we did take a can of Pirulín home, it’s great that they have Venezuelan snacks, I sure miss those.  They also have Venezuelan beer brands and malta.

Arepitas Dulces

Arepitas Dulces

Asado Negro

Asado Negro

Cachapa

Cachapa

We like Doggi’s so much, we had to go yet again two weeks after that.  We simply wanted to eat there again, so we took the drive down there, simply because we were craving some really good Venezuelan food.  This time we ordered cazón and cheese empanadas, and grilled chorizo as appetizers.  The empanadas were medium sized so if you order these as appetizers, don’t order such a big meal, maybe an arepa.  The cazón was delicious and very well seasoned and filled with herbs and veggies that made it even better.  The cheese empanada was great, because it’s the right cheese.  The chorizo, even though I don’t usually care for it, it was very tasty, just like my dad used to make it on the grill at my grandparent’s house on Sundays.  I ordered the Pabellón Criollo as the main entry, which is the most traditional national Venezuelan dish.  It came with white rice, black beans, fried plantains, and shredded beef.  The beef was well seasoned and juicy.  The black beans were cooked well and they weren’t too watery.  My sister did point out that the black beans had white cheese on top, which is how I like them, but she said some people eat them with sugar instead, so she would ask for them to be sweetened before putting the cheese on top.  The plantains were perfect as usual with white cheese on top.  The rice, again was simple, there was nothing great about it, this time it wasn’t undercooked though.  My husband ordered the marinated churrasco, which is grilled steak with fried yucca and fries; he also ordered a side of plantains.  The beef (as before with the arepa santa Barbara) was seasoned and cooked to perfection.  And the yucca fries are delicious with the guasacaca sauces on the table.  My sister ordered the Doggi’s parrilla for one, which includes marinated churrasco, chicken and chorizo, with yucca fries.  All the protein was cooked and marinated to perfection.  We both agreed that it reminded us of my dad’s parrilla on Sundays at our grandparents’ house.  All of our plates were on the larger side, so we all had “doggibags” to go, and we all had the food the next day for lunch and we were surprised to see that it still was pretty tasty and somewhat fresh after re-heating it in the microwave.

Pabellón Criollo

Pabellón Criollo

Doggi's Parrilla

Doggi’s Parrilla

Marinated Churrasco

Marinated Churrasco

Overall I must say, if you want to experience true Venezuelan flavors, traditions, customs and ambiance, then visit Doggi’s.  What I love about it is that even though the menu seems small, you have a little bit of everything and not only do you have the typical Venezuelan dishes, but also dishes that families in Venezuela eat on a daily basis.  The servers are friendly, and you can tell that the owners are on top of their game and involved, which makes the place and the food, the best.  As I learned on my first visit, from Gabriela, Doggi’s started as a gentleman selling hotdogs from a cart in Miami, hence the name Doggi’s.  Then the gentleman, his wife and three kids opened up the restaurant down the street from where it is now.  Now, the three brothers run the place, and I even saw the mother there.  This truly makes all the difference in a place, because you can tell they put thought and care into every detail and they run an airtight family business.  The place is clean, and the service is fast.  I enjoy that they serve you with real plates and forks, it has a restaurant feel, but it is small and cozy like a fast food place, and they ARE fast. They deliver nearby and they also have take-out. You will get a true Venezuelan experience and you wont be disappointed.

The Details:
Address: 1246 SW Coral Way Miami, FL 33145
Phone Number: 305.854.6869
Website: http://www.eatdoggis.com/
Facebook: https://www.facebook.com/DoggisAndMore
Twitter: https://twitter.com/doggismore
Instagram: https://instagram.com/doggis
Hours: Mon – Wed: 10:00 am – 11:00 pm
Thu: 10:00 am – 12:00 pm
Fri – Sat: 10:00 am – 1:00 am
Sun: 10:00 am – 10:00 pm
Menu: http://www.letseat.at/doggis/menu
Categories: Venezuelan
Yelp: http://www.yelp.com/biz/doggis-venezuelan-cuisine-miami-2

Recipe: Perico Venezolano | Venezuelan Scrambled Eggs

24 Jul Perico | Venezuelan Scrambled Eggs

Venezuelan scrambled eggs are just like Venezuelans; anything but plain.  Scrambled eggs were too boring, so we incorporated a few things to make them extra special.  Throw some onions and tomatoes, and you’ve got very colorful and tasty scrambled eggs.  I don’t know why do we call these extra special scrambled eggs Perico, but I think it is because perico is the Spanish word for parakeet, and when you add tomatoes to scrambled eggs, they get a red tint to them, just like our parakeets.

When I was a kid, my mom used to make arepas con perico usually on the weekends.  I didn’t like perico when I was a kid, but as an adult I love it.  Especially because with just a few tweaks, like using only the egg whites and no oil, you can make a lighter breakfast.

Ingredients: Perico

Ingredients: Perico

What you need:
– 1/8 C. Oil
– 1 Tbsp. Butter
– ½ C. Onion
– ½ C. Tomato
– ½ Tsp. Salt
– 1/8 Tsp. Pepper
– 3 Eggs

Preparation:
1.  Chop the onion and tomato in small cubes.  It is recommended to take the seeds and skin from the tomato, but… who has time for that on a Saturday morning?  I like tomatoes; skin, seeds, and all.

Chop Onion and Tomato

Chop Onion and Tomato

2.  In a large enough frying pan, add the oil and the butter and heat on medium.  You can skip either the butter OR the oil if you prefer a lighter option.
3.  Add the onion and fry until it browns (about 4 minutes).

Fry Onion

Fry Onion

4.  Add the tomato, salt and pepper, and fry for another 6 to 7 minutes, or until the mixture dries up a bit.

Add Tomato

Add Tomato

5.  Beat the eggs and add them to the mix (you can use egg whites only for a lighter option as well).  Continue frying and mixing for about 3 minutes until the eggs cook thoroughly and become dry, but at the same time keeping it loose and without clumping it together.  You can also add some milk to the beaten eggs to make them fluffier.
6.  Serve hot with arepas… I happened to have some avocado nearby, and it was just the perfect addition to this breakfast for champs.

Perico | Venezuelan Scrambled Eggs

Perico | Venezuelan Scrambled Eggs

Desayuno Venezolano | Venezuelan Breakfast

Desayuno Venezolano | Venezuelan Breakfast

Note:  Perico can be served just like any other scrambled egg dish; with bacon or sausage, and toast.  It can also be served as an arepa filling (relleno de arepa), already inside an arepa. (Avocado addition is great here too… as you can probably tell by now… I love avocado)

Arepa Rellena con Perico | Perico Filled Arepa

Arepa Rellena con Perico | Perico Filled Arepa

Arepa Rellena con Perico | Perico Filled Arepa

Arepa Rellena con Perico | Perico Filled Arepa

*Serves 2

¡Buen Provecho!

Recipe: Layered Salad

25 Jan

This salad is great to serve as a side with the Venezuelan Pasticho Recipe I posted last week.  I’m not usually big on salads that have fruit or nuts, but when my cousin made this one for me I was hooked and now I like to eat it all the time.

What you need:
– Romaine Lettuce
– Baby Green Mix
– Apples
– Tomatoes
– Hearts of Palm
– Avocados
– Goat Cheese
– Almonds
– Ken’s Sweet Vidalia Onions Vinagrette.

Preparation:

1.  Chop the lettuce and baby greens if necessary, to bite sized pieces.
2.  Chop the tomatoes and apples.
3.  Slice the hearts of palm and avocados.
4.  On a large enough serving dish place a layer of romaine lettuce, then a layer of baby greens mix, a layer of apples, a layer of tomatoes, a layer of avocadoes, a layer of hearts of palm, a layer of crumbled goat cheese, and a layer of almonds.
5. Serve with Ken’s Sweet Vidalia Onions dressing on the side.

Layered Salad

Layered Salad

¡Buen Provecho!

Recipe: Arepitas Dulces | Arepitas de Anís (Sweet Arepas)

2 Nov

Yes! that’s right… yet another post about Arepas.   By now you know why they are the most Venezuelan dish ever!   But these are different than the Arepas I have blogged about before.   These are sweet arepas… Sweet? You say… YES! Sweet.   They are delicious.   These were sort of a treat when I was growing up.   My mom only made them once in a while.   Of course regular arepas were made… regularly.   But these were special arepas!   She would make them for dinner and serve them with “Queso Blanco”, the same one I’ve been saying is good with Arepas, and Empanadas, and anything else you can think of.   These can be great for breakfast as well, or even as a snack, or pretty much whenever you feel like having one.   Like today, I just felt I had to try to make these myself, because I haven’t had them in years.

Key Ingredient

Key Ingredient

Now, most of the recipes you see out there for “Arepas Dulces” or “Arepas de Anís” have a very peculiar ingredient that is definitely hard to find.   I am talking about “Papelón”.   Papelón is also known as “Panela”, which is an unrefined whole cane sugar that comes in a solid block.   I didn’t even know what papelón was until I was trying to make these arepas, but since I couldn’t even find it; I called my mom and asked for her recipe, which doesn’t include this mysterious ingredient.   So here it is:

Ingredients for Arepitas Dulces

Ingredients for Arepitas Dulces


What you need:

– 1 Cup Harina PAN
– 1 Cup Water
– 1 ½ Tablespoon Sugar
– ½ Teaspoon Anise Seeds
– ¼ Teaspoon Salt
– Vegetable Oil (Enough for frying)

Preparation:

1. Add the Harina PAN into a bowl, add the anise seeds to the Harina PAN a mix with your hand so that the seeds are spread evenly throughout the mix.

Add Anise Seeds to Harina Pan

Add Anise Seeds to Harina Pan

2. Add the water, salt and sugar into a separate bowl, or measuring cup, and stir it, so that the salt and sugar dissolve in the water.   The water should taste sweet, but have sort of a salty kick to it.   I tried it; I just don’t know how to explain it in correct terms… sorry!

Add Sugar and Salt to Water

Add Sugar and Salt to Water

3. Add the water slowly to the mix and start kneading with your hands.

Add Water to Harina Pan

Add Water to Harina Pan

4. Once the dough is ready, let it sit for a minute, while you prepare for the next step.   The dough will be ready when it feels sort of like play dough, but it is firm and doesn’t crack.

Let the Dough Sit

Let the Dough Sit

5. On top of a cutting board, or simply your countertop, lay a large enough sheet of Cling Wrap, and have a bowl, round cookie cutter, or Tupperware of about a 3” diameter, as well as a large flat heavy plate set aside.
6. You are going to grab a handful of the dough, make a ball, set it in the middle of your cling wrap, cover it with the other half of the cling wrap or even grab another sheet of cling wrap if you wish.   Then press on it a bit with your hand, and then grab the large flat heavy plate and press on it until you flatten it to about ¼ of an inch thick.   Then with the cookie cutter or bowl cut out a 3” diameter circle from the dough.   Uncover the cling wrap and remove the circle and set aside (on top of another sheet of cling wrap) to fry them when they are all ready.   Remove the excess dough from the cling wrap and put back in your bowl of dough.   Continue to make these disks until you have no more dough left.

Ball of Dough

Ball of Dough

Flatten with Heavy Plate

Flatten with Heavy Plate

Disk of Dough

Disk of Dough

About 1/4 of an Inch Thick

About 1/4 of an Inch Thick

Cut Out Smaller Disk

Cut Out Smaller Disk

About 3" Diameter

About 3" Diameter

Remember They Should Be Thin

Remember They Should Be Thin

Cut Out As Many As You Can

Cut Out As Many As You Can

7. Heat up the frying oil and begin to fry your arepas.   Not too many at a time, just as many as fit in your frying pot, deep fryer, or Dutch oven, as you can without them touching each other.   But there should be enough oil to cover them completely.

Fry Until Golden Brown

Fry Until Golden Brown

8. As they fry, they will sit at the bottom, but quickly rise to the top.   They will also start to bubble, as in they will look like they are puffed up.   The skin should be crispy and separate from the dough inside.   When one side has done this, and started to brown, flip them.
9. They will be ready when they are brown/golden on both sides.
10. Lay on paper towels to remove the excess oil.
11. Serve hot with Queso Blanco (and a little butter if you wish).

Serve with Queso Blanco

Serve with Queso Blanco

12. To eat them, delicately using a knife, separate the skin on the side which is most puffed-up and stuff with cheese, add butter to the inside dough if you wish.

Venezuelan Arepitas Dulces / Arepitas de Anís

Venezuelan Arepitas Dulces / Arepitas de Anís

*Makes about 8 arepas of 3” diameter and ¼ of an inch thick (uncooked).

¡Buen Provecho!

More Delicious Arepa Fillings (Rellenos)

7 Sep

As it turns out, I actually needed more than 4 posts to cover everything there is to know about our delicious Venezuelan Arepas.   So here are some more ideas for delicious arepa fillings. Some of them even have unique names that sort of describe the filling or stuffing in one way or another.   This is probably because we Venezuelans would take too long at an Arepera (Arepa Restaurant) ordering an arepa, trying to decide which of the 20 different fillings to get inside of it.   So then, if we say “Una de Pabellón”, de Arepera knows what we mean.

De Pabellón 

De Pabellón

De Pabellón


The “Pabellón”, it the most traditional dish after the Arepas.   Somehow, someone decided to combine the two most traditional Venezuelan dishes into one, making an arepa stuffed with the second dish, Pabellón.   Pabellón is a word for “pavilion”, but it can also mean the national flag, an ensign, or even a tent.   The Pabellón Criollo, the traditional Venezuelan dish is made up of shredded (or pulled) beef, black beans, rice and fried plantains, as the most basic version of it.   Some people, depending on the part of the country, also add a plain arepa on the side, some avocadoes, some delicious grated white cheese and even a fried egg.   Of course that would be way to much stuff to put inside an Arepa, so the basic Arepa de Pabellón simply includes shredded beef, black beans, and fried plantains.

La Dominó
Just like the traditional game of domino’s black and white chips, this arepa has a black and white stuffing or filling.   The Dominó Arepa includes black beans and grated white cheese.

La Dominó

La Dominó

La Viuda (The Widow)
This arepa is a plain and empty arepa.   Usually served as a “side” to other dishes like the Pabellón Criollo, or a delicious fried egg breakfast.

La Pelúa (The Hairy One)
Don’t panic! This arepa doesn’t have any hair.   The filling on this Arepa consists of shredded or pulled beef and Gouda cheese.

La Catira (The Blond One)
This Arepa has more fun! The filling is made up of shredded chicken and Gouda cheese.

La Sifrina (The Snobby One)
This Arepa is too good for you! The filling is the same as the Reinapepiada, but it also has Gouda cheese.

La Rumbera (The Party One)
This arepa is for the 3AM after party munchies.   The filling is Pork and Gouda cheese.

La Rumbera

La Rumbera

La Musiua (The “Monsier” One)
This arepa is a burger.   Literally.   It has a burger patty, tomatoes, onions and lettuce, minus the burger buns, inside an Arepa.   I have never had this myself, but it just doesn’t sound right.

La Bomba (The Bomb)
This arepa IS the BOMB! Filled with Perico and Black Beans.

La Pata-Pata
Filled with black beans, Gouda cheese and avocado

De Carne Mechada (Pulled/Shredded Beef)
Filled with delicious shredded beef, just like the one served on the Pabellón dish. 

De Carne Mechada

De Carne Mechada

De Guasacaca
Stuffed with Guasacaca and white cheese.

De Carne Molida
Just like the name says it; this one is stuffed with ground beef.

De Pernil
Just like the name says it; this one is stuffed with roast pork.

De Pernil

De Pernil

De Jamón y Queso
Just like the name says it; this one is stuffed with ham and cheese.

De Pollo
Just like the name says it; this one is stuffed with pulled chicken.

De Chorizo
Just like the name says it; this one is stuffed with Spanish Sausage or Chorizo.

De Cazón
Just like the name says it, this one is stuffed with Cazón… what is cazón? Cazón is a small shark, and this is one of my favorites because it is a popular one in the town where I was born, Puerto La Cruz.

Arepa Filling Faux-Pau
Do not by any means use any of these fillings in front of a Venezuelan:

– Peanut butter
– Jelly
– Jam
– Ketchup
– BBQ sauce

¡Buen Provecho!

*Thank you to Flickr photographers who share their photos with Creative Commons licenses.

Recipe: Venezuelan Arepas

13 Jul

Arepas are very easy to prepare.   First, you will need a few basic things.

– Mixing Bowl

Basic Ingredients and Utensils

Basic Ingredients and Utensils

– Measuring Spoons

– Measuring Cup

– 1 cup Harina PAN (Discussed here).

– 1 cup lukewarm water

– ½ teaspoon salt

Next, you will prepare the dough.

Add the Harina PAN and the salt into the mixing bowl and mix together using your hands.   Then, little by little add the water and knead and mix the dough using your hands.   You must knead the dough until the mix is soft, firm and has a uniform consistency without any grains.

Add Water, Salt and Harina PAN

Add Water, Salt and Harina PAN

Another way if doing it is to first add the water and the salt into the mixing bowl and stir that together, and then proceed to add the Harina PAN little by little.

It is up to you to decide which method to use.   I usually had preferred to mix the water and the salt first, so to make the water salty and spread the saltiness evenly through the dough.   However, I found that using all the water first usually resulted in having to add more Harina PAN to the mix latter in order to get the right consistency.

Therefore I think the best way to go about it is to add the salt to the water in the measuring cup, and have the Harina PAN in the mixing bowl.   That way you add as much water as needed, but you also distribute the salt evenly and then proceed to knead.

Knead Dough

Knead Dough

Once the dough is ready you let it sit for 5 minutes.

Let it sit

Let it sit

Now you are ready to form the arepas.   You should grab a handful of the dough, and with both hands make a nice sized ball of about 2” to 2.5” in diameter.   Then you use one hand to hold the ball and the other to flatten it ever so slightly with your fingers, turning it around so you flatten it evenly.   The thickness is really up to you and up to the type of arepa you are going to prepare.   I usually flatten it to about 0.5” or 0.75” thick.   And if you are using a “Tostiarepa” you don’t event have to worry about flatting it, because it will do it for you.   Now that you have the basics, you can decide to cook your arepa in several different ways.

Make Balls

Make Balls

Flatten

Flatten

Arepas Asadas

This is probably the most common way to cook an arepa.   I believe the translation would be something like roasted or grilled Arepas.   The best way to do this is with what we call a “BUDARE”, which is basically a cast iron round griddle (think Lodge Logic).   You would first seal them at a higher temperature and then cook the inside at a medium temperature flipping them over constantly.

Arepas Asadas

Arepas Asadas

Arepas Fritas

These are probably the most delicious ones, because they are Fried arepas, and lets face it, anything fried tastes 10 times better.   You would simply heat up about 2 cups of oil at medium heat in a pan, or better yet, in a fryer or Dutch oven.   After the oil is hot enough you would fry the arepas for about 10 minutes or until they are golden on both sides.

If you wish to fry your arepas, I recommend that you flatten them further, to about 0.25” thick, and also its tradition to open a hole with your finger in the middle of the fried arepas (don’t ask me why).

Usually, in Venezuelan restaurants, instead of serving bread and butter while you wait for your food to arrive, we serve “arepitas con nata”.   These are small little about 1.5” in diameter (cooked) fried arepas served directly from the fryer with either butter or delicious “nata”, which is hard to explain, because I really never though of it.   It is sort of like a sour cream, but its cheesier and buttery, like cream cheesy but with a more liquid consistency.

Arepas Horneadas

These are baked arepas.   They usually have to be “sealed” using the Arepas Asadas technique on a cast iron round griddle for about 5 minutes on each side on high heat.   Then, they are baked in the oven at about 180º C until they start to puff a bit and the crust starts to come up a bit from the inside dough, which is usually about 20 to 30 minutes.

TostiArepa

The arepa toaster will basically toast the arepas in about 7 minutes.   All you have to do is place a large enough ball of dough on each of the compartments in the toaster and press the cover down.   You should open it back up and check that you had enough dough, or that you didn’t have too much dough.   If you had too much just remove the excess pressed out with your fingers.   If you had too little add more dough and reshape the ball.   You can also add a bit of butter to each compartment before you put the dough in.   I think the toaster is non-stick, but then the crust will taste like butter.

Tostiarepa: Make Balls

Tostiarepa: Make Balls

Flattened Arepa in the Tostiarepa

Flattened Arepa in the Tostiarepa

Now you are ready to enjoy your arepa with any filling you want.   I will cover fillings in the next post, but for now you can enjoy them with butter, your favorite type of cheese and any kind of sandwich meat.

Tips

Arepas become hardened in only a few hours, so you should cook them when you want to eat them.   Also, if they are already hardened, you can damp a paper towel or two in water, and cover the arepa and then stick it in the microwave for about 30 seconds or so.   You can however prepare the dough and refrigerate it beforehand and then proceed to cook them when you are ready to eat them.   You can also refrigerate leftover dough for about 5 days, just make sure you cover it with a damp cloth and spray with water or even a little bit of oil.   You can also prepare baked arepas by sealing them using the griddle first, then freezing them, and simply baking them for 20 to 30 minutes when you are ready to eat them.

Some people add different things to their dough before they cook the arepa to add flavor to the dough.   I have heard and seen a lot of different additions including milk, oil, butter, cheese, eggs, and even honey.   They all have a different taste, but I have to say I have NEVER tried an Arepa I didn’t like and I have NEVER met anyone who didn’t like Arepas 🙂

Check out Arepas on Chef John’s Blog and Also on Bobby Flay Throwdown

¡Buen Provecho!

NEW!!! – Download the One-Page Recipe Printout [Recipe: Venezuelan Arepas PDF Printout

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