There are so many reasons why arepas are worth making. First, they’re incredibly versatile, able to be filled with pretty much anything you can think of. Second, they taste amazing. And third, they’re actually quite easy to make, requiring very few ingredients. Read on to discover the easiest arepa recipe that you can make any time.

View this post on Instagram

A post shared by MACAIBO – Arepas venezolanas (@macaibo)

Ingredients

• 2 cups of warm water
• 1 teaspoon of sea salt
• 2 caps of areparina (special arepa flour)
• 1 tablespoon vegetable oil

View this post on Instagram

A post shared by Fitsy Meals (@fitsymeals)

Directions

1. Combine the water, salt, and oil in a large bowl. Mix to combine. Slowly add the areparina. Mix.

2. Cover the bowl with a damp towel and leave to rest for 10 minutes. Divide the dough into even pieces and shape each into a circle about 4 inches wide and half an inch thick.

3. Now, you have several options for cooking the arepas: grilling, baking, or frying. The most traditional is grilling, so that’s what we’ll explain here.

4. Heat a cast-iron griddle over medium-high heat. Add some oil and the arepas, cooking them for three to five minutes per side.

5. Reduce the heat to medium-low and continue took the arepas until golden brown, about eight to ten minutes per side. They should puff slightly. Serve with whatever fillings you like!

View this post on Instagram

A post shared by Fast Penny Spirits (@fastpennyspirits)

The post Why You Should Be Making Arepas appeared first on falafelandcaviar.com.

Venezuela is arguably the king of arepas, and people there often eat them with simple ingredients such as cheese or even plain.

Did you know that there is, however, a special variety of arepa that is filled with all kinds of goodies, making it more of a meal than a snack food?

Pabellon arepas are a Venezuelan favorite that are a mountain and a half of food. Consisting of a traditional corn arepa filled with various ingredients which are common in the country, you’ll find the best of Venezuelan in these delicious treats.

These massive arepas are filled with marinated and shredded flank steak, fried sweet plantains, black beans, and a bit of crumbled white cheese.

They are a perfect representation of the savory and sweet goodness that can be found in Venezuelan gastronomy. The savory shredded beef combined with the heartiness of the beans, the sweetness of the plantains, and the creaminess of the cheese makes for an arepa that you will definitely fall in love with.

The post Pabellon Arepas are a Venezuelan Favorite appeared first on falafelandcaviar.com.

Colombia: Bandeja Paisa

You’ll never go hungry if you have a bandeja paisa in front of you. This dish contains several meats: blood sausage, pork skins, ground pork, and chorizo. It also contains avocado, rice, beans, and fried plantains, a sweet element.

Peru: Ceviche

The most famous raw food fish dish on the planet is probably sushi, but Peru’s is incredibly tasty too. Raw fish, such as shrimp or sea bass, is marinated in citrus juice before being combined with onions and chili peppers for this unforgettable national dish.

Ecuador: Encebollado

Like fish stew? Then you’ll definitely love this Ecuadorian treat. It contains tuna, pickled cassava, and red onion and is often garnished with lime juice and chili.

Argentina and Uruguay: Asado

Grilled meat is all the rage in these two carnivorous countries which share similar gastronomic traditions. Beef and chicken are typically grilled at these meals, which are also considered social events to be shared with family and friends alike.

The post You Have to Check out South America’s Best National Dishes appeared first on falafelandcaviar.com.

Well, you would be right! But did you know that the small South American country of Uruguay comes in at #4 on the list? This place, located on the Atlantic coast of the Southern Cone of South America, is one of the most meat-crazed countries on Earth. 

When Spanish settlers came to what is now Uruguay in the early 17th century, they soon realized that the rolling meadows and plains of the territory were perfect for raising cattle. Naturally, they started to raise cows there and quickly began to consume the local meat.

In fact, even today, there are four times more cows than people inside the country!

From that point on, Uruguay has become absolutely wild about meat. In fact, a crucial part of the country’s social life is the organization of barbecues, known as “asados,” in which Uruguayans prepare a large variety of meats, from beef to sausage to lamb, preparing all of the different meats over a large open fire.

Uruguayans are fiercely proud about their meat products, and now export a large quantity of them abroad.

If you ever find yourself in Uruguay, be sure to seek out the opportunity to enjoy a traditional meat-based meal.

The post Uruguay is Meat Paradise appeared first on falafelandcaviar.com.

Made with different types of flours and including a variety of cheeses, these breads are generally eaten either for breakfast or as a side dish along with larger meals.

While they might not be uber-popular outside of their home continent, they are definitely worth trying. Here are some cheese breads from South America that you have to try.

Pão de Queijo (Brazil)

Brazil’s cheese bread par excellence is this creation that hails from the region of Minas Gerais. Eaten as a breakfast food and as a snack, it is made out of cassava flour and Minas cheese, a locally-produced variety made with cow’s milk.

Chipa (Paraguay)

This Paraguayan recipe originates from a traditional recipe made by the Guarani people of the region. Also made with cassava flour, these circular goodies are also made with cheese, lard, milk and egg.

Pandebono (Colombia)

Colombia’s contribution to the cheese bread tradition of South America comes in the form of pandebono. This soft bread roll is often eaten with hot chocolate! It contains cassava flour and corn starch as well as cheese and eggs.

The post You Have to Try These South American Cheese Breads appeared first on falafelandcaviar.com.

The dish has spread from there to other countries, most of which are Spanish-speaking. For example, now you can find different forms of ceviche in coastal Mexico and in various Central American countries.

The base of ceviche is marinated raw fish or seafood that has been soaked in a type of sauce in order to “cure” it.

The traditional form of ceviche, which can be found in most South American countries, calls for the fish or seafood to be marinated and cured in a sauce that consists principally of citrus juices and seasonings.

However, one popular form of ceviche sticks out and is common in Ecuador. This “tomato” ceviche calls for the acidic base of the sauce to be tomato, resulting in a very unique and interesting flavor.

The other additions to the ceviche usually include seasonings like garlic, aji, and salt. It’s also common to find vegetables such as onions and chili peppers mixed into ceviche.

This refreshing dish is a great choice for summer and warm days.

The post Ceviche: South America’s Favorite Seafood Dish appeared first on falafelandcaviar.com.

There are so many reasons why arepas are worth making. First, they’re incredibly versatile, able to be filled with pretty much anything you can think of. Second, they taste amazing. And third, they’re actually quite easy to make, requiring very few ingredients. Read on to discover the easiest arepa recipe that you can make any time.

View this post on Instagram

A post shared by MACAIBO – Arepas venezolanas (@macaibo)

Ingredients

• 2 cups of warm water
• 1 teaspoon of sea salt
• 2 caps of areparina (special arepa flour)
• 1 tablespoon vegetable oil

View this post on Instagram

A post shared by Fitsy Meals (@fitsymeals)

Directions

1. Combine the water, salt, and oil in a large bowl. Mix to combine. Slowly add the areparina. Mix.

2. Cover the bowl with a damp towel and leave to rest for 10 minutes. Divide the dough into even pieces and shape each into a circle about 4 inches wide and half an inch thick.

3. Now, you have several options for cooking the arepas: grilling, baking, or frying. The most traditional is grilling, so that’s what we’ll explain here.

4. Heat a cast-iron griddle over medium-high heat. Add some oil and the arepas, cooking them for three to five minutes per side.

5. Reduce the heat to medium-low and continue took the arepas until golden brown, about eight to ten minutes per side. They should puff slightly. Serve with whatever fillings you like!

View this post on Instagram

A post shared by Fast Penny Spirits (@fastpennyspirits)

The post Why You Should Be Making Arepas appeared first on falafelandcaviar.com.

Venezuela is arguably the king of arepas, and people there often eat them with simple ingredients such as cheese or even plain.

Did you know that there is, however, a special variety of arepa that is filled with all kinds of goodies, making it more of a meal than a snack food?

Pabellon arepas are a Venezuelan favorite that are a mountain and a half of food. Consisting of a traditional corn arepa filled with various ingredients which are common in the country, you’ll find the best of Venezuelan in these delicious treats.

These massive arepas are filled with marinated and shredded flank steak, fried sweet plantains, black beans, and a bit of crumbled white cheese.

They are a perfect representation of the savory and sweet goodness that can be found in Venezuelan gastronomy. The savory shredded beef combined with the heartiness of the beans, the sweetness of the plantains, and the creaminess of the cheese makes for an arepa that you will definitely fall in love with.

The post Pabellon Arepas are a Venezuelan Favorite appeared first on falafelandcaviar.com.

Colombia: Bandeja Paisa

You’ll never go hungry if you have a bandeja paisa in front of you. This dish contains several meats: blood sausage, pork skins, ground pork, and chorizo. It also contains avocado, rice, beans, and fried plantains, a sweet element.

Peru: Ceviche

The most famous raw food fish dish on the planet is probably sushi, but Peru’s is incredibly tasty too. Raw fish, such as shrimp or sea bass, is marinated in citrus juice before being combined with onions and chili peppers for this unforgettable national dish.

Ecuador: Encebollado

Like fish stew? Then you’ll definitely love this Ecuadorian treat. It contains tuna, pickled cassava, and red onion and is often garnished with lime juice and chili.

Argentina and Uruguay: Asado

Grilled meat is all the rage in these two carnivorous countries which share similar gastronomic traditions. Beef and chicken are typically grilled at these meals, which are also considered social events to be shared with family and friends alike.

The post You Have to Check out South America’s Best National Dishes appeared first on falafelandcaviar.com.

Well, you would be right! But did you know that the small South American country of Uruguay comes in at #4 on the list? This place, located on the Atlantic coast of the Southern Cone of South America, is one of the most meat-crazed countries on Earth. 

When Spanish settlers came to what is now Uruguay in the early 17th century, they soon realized that the rolling meadows and plains of the territory were perfect for raising cattle. Naturally, they started to raise cows there and quickly began to consume the local meat.

In fact, even today, there are four times more cows than people inside the country!

From that point on, Uruguay has become absolutely wild about meat. In fact, a crucial part of the country’s social life is the organization of barbecues, known as “asados,” in which Uruguayans prepare a large variety of meats, from beef to sausage to lamb, preparing all of the different meats over a large open fire.

Uruguayans are fiercely proud about their meat products, and now export a large quantity of them abroad.

If you ever find yourself in Uruguay, be sure to seek out the opportunity to enjoy a traditional meat-based meal.

The post Uruguay is Meat Paradise appeared first on falafelandcaviar.com.

Made with different types of flours and including a variety of cheeses, these breads are generally eaten either for breakfast or as a side dish along with larger meals.

While they might not be uber-popular outside of their home continent, they are definitely worth trying. Here are some cheese breads from South America that you have to try.

Pão de Queijo (Brazil)

Brazil’s cheese bread par excellence is this creation that hails from the region of Minas Gerais. Eaten as a breakfast food and as a snack, it is made out of cassava flour and Minas cheese, a locally-produced variety made with cow’s milk.

Chipa (Paraguay)

This Paraguayan recipe originates from a traditional recipe made by the Guarani people of the region. Also made with cassava flour, these circular goodies are also made with cheese, lard, milk and egg.

Pandebono (Colombia)

Colombia’s contribution to the cheese bread tradition of South America comes in the form of pandebono. This soft bread roll is often eaten with hot chocolate! It contains cassava flour and corn starch as well as cheese and eggs.

The post You Have to Try These South American Cheese Breads appeared first on falafelandcaviar.com.

The dish has spread from there to other countries, most of which are Spanish-speaking. For example, now you can find different forms of ceviche in coastal Mexico and in various Central American countries.

The base of ceviche is marinated raw fish or seafood that has been soaked in a type of sauce in order to “cure” it.

The traditional form of ceviche, which can be found in most South American countries, calls for the fish or seafood to be marinated and cured in a sauce that consists principally of citrus juices and seasonings.

However, one popular form of ceviche sticks out and is common in Ecuador. This “tomato” ceviche calls for the acidic base of the sauce to be tomato, resulting in a very unique and interesting flavor.

The other additions to the ceviche usually include seasonings like garlic, aji, and salt. It’s also common to find vegetables such as onions and chili peppers mixed into ceviche.

This refreshing dish is a great choice for summer and warm days.

The post Ceviche: South America’s Favorite Seafood Dish appeared first on falafelandcaviar.com.