The Arepa and Cachapa from Venezuela. Street Food from South America Tasted in London
Arepa is a type of food made of ground maize dough or cooked flour prominent in the cuisine of Venezuela and Colombia.
It is eaten daily in those countries and can be served with accompaniments such as cheese (cuajada), avocado, or split to make sandwiches. Sizes, maize types, and added ingredients vary its preparation. Arepas can also be found in Panama, Puerto Rico, the Dominican Republic, Trinidad and Tobago and the Canary Islands. It is similar in shape to the Mexican gordita and the Salvadoran pupusa.
The arepa is a flat, round, unleavened patty of soaked, ground kernels of maize, or—more frequently nowadays—maize meal or maize flour that can be grilled, baked, fried, boiled or steamed. The characteristics vary by color, flavor, size, and the food with which it may be stuffed, depending on the region. It can be topped or filled with meat, eggs, tomatoes, salad, cheese, shrimp, or fish depending on the meal.
The flour is mixed with water and salt, and occasionally oil, butter, eggs, and/or milk. Because the flour is already cooked, the blend forms into patties easily. After being kneaded and formed, the patties are fried, grilled, or baked. This production of maize is unusual for not using the nixtamalization (alkali cooking process) to remove the pericarp of the kernels. This makes arepa flour different from masa flour, which is used to make tortillas.[4]
Arepa flour is specially prepared (cooked in water, then dried) for making arepas and other maize dough-based dishes, such as hallacas, bollos, tamales, empanadas and chicha. The flour may be called masarepa, masa de arepa, masa al instante, or harina precocida. The most popular brand names of maize flour are Harina PAN, Harina Juana, and Goya in Venezuela, Areparina in Colombia.
Cachapas are a traditional Venezuelan and Colombian dish made from corn. Like arepas, they are popular at roadside stands. They can be made like pancakes of fresh corn dough, or wrapped in dry corn leaves and boiled (cachapa de hoja). The most common varieties are made with fresh ground corn mixed into a thick batter and cooked on a budare, like pancakes; the cachapa is slightly thicker and lumpier because of the pieces from corn kernels.
Cachapas are traditionally eaten with Queso de Mano (hand made cheese), a soft, mozzarella-like cheese, and occasionally with fried pork chicharrón on the side. Cachapas can be very elaborate, some including different kinds of cheese, milky cream, or jam. They can be prepared as an appetizer, generally with margarine, or as a full breakfast with hand cheese and fried pork.
In Costa Rica, chorreadas are similar.
The Cachapa From Venezuela. Corn Dish Tasted in Camden Town. London Street Food
The Cachapa From Venezuela. Traditional Corn Dish Tasted in Camden Town, London
Arepas from Venezuela Fully Filled. London Street Food
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The Queen of Arepas from Venezuela, Italian Style Sea Bass, Jerk Chicken and More London Street Food
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Arepa's Station - Venezuelan Street Food
I made this short promo film for the amazing Arepa's Station in Cambridge, who are bringing authentic South American food to the UK. The food is delicious and the staff are amazing, sharing their culture with the whole city
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Colombian Street Food in London. Filled Arepas and Lots of Cheese
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The Venezuelan Papelon Snack. London Street Food
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Venezuelan Street Food in Miami - Cachapa, Arepas & Tequenos | Biscayne Boulevard
???? DOGGI’S AREPA BAR:
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???? WATCH: TRADITIONAL VENEZUELAN FOOD FROM THE GODS:
For this entry in my epic Miami Street Food series, I decided to show you guys the world of Venezuelan cuisine! Both of my parents were born in Venezuela, so I grew up with all of the amazing dishes you’re going to see in this video. Let’s go have some delicious Venezuelan food in Miami!
Doggi’s Arepa Bar began as a hot dog stand in 2010 but has since evolved, and now has three brick-and-mortar locations. We both couldn’t wait to have some cachapas!
Inside is a mural that reflects Venezuelan culture. There, we met Maria Fernanda, who took my dad and I back to the kitchen, where they made empanadas (a Latin-American meat pie), tequeños (cheese fritters), el guru (fried plantains with fried cheese and sauce), arepas (stuffed cornmeal patties), cachapas (corn pancake with white cheese).
They made us a Santa Barbara arepa with steak, avocado, tomatoes, and cheese. Next was an arepa de pabellón, which contains plantains, beans, steak, and white cheese. They also made us a patacon de pollo machado, which is a fried green plantain sandwich with shredded chicken, lettuce, tomato, cheese, avocado, and sauces inside.
At our table, we had a Venezuelan feast of street food breakfast and lunch items. We started with the tequeños. They’re traditional appetizers and snacks that are served hot and fried. There’s tons of gooey cheese inside. I tried them with a creamy sauce and some hot sauce. So good!
Next, was el guru, which had fried plantains on the bottom, a layer of white cheese, more plantains on top, and shredded white cheese and sauce on top. The contrast of flavors and textures was incredible. It was gooey, mushy, and so bomb!
Then, we jumped on the cachapa, which is my favorite! I love the combination of warm, sweet, corn pancake and salty, gooey white cheese. I can eat a whole one for breakfast every day! The contrast of sweet and salty is fantastic!
Next were some fresh juices, including passionfruit and papelon. The passionfruit was so sweet and refreshing and out of control. We also got raspberry, which was even sweeter!
Then, I went for the arepa de pabellón while my dad tried the arepa Santa Barbara. Mine contained shredded beef, plantains, black beans, and cheese. It was out of control! It’s like a full meal! They’re like Venezuelan fast food. I loved the black beans, which created a kind of sauce inside! It was even better with the heat from the sauce!
Our last main dish was the patacon de pollo machado. It was almost like a burger, with fried and flattened green plantains as the bun, with avocado, tomato, cheese, shredded chicken, and 4 sauces inside. You have to eat it with a fork and knife because it’s so messy!
It’s an explosion of flavors and textures between the soft filling and hard plantains. The hot sauce made it even better. The shredded chicken was really amazing, but if you don’t get the plantain in each bite, you’re missing out. I love the combination of salty and sweet! It’s filling comfort food!
Dessert was quesillo, a custard dish that’s similar to flan. It contains lots of little air pockets and has a raspberry and blackberry on top and sits in a sweet sauce. It’s so sweet!
Also inside Doggi’s Arepa Bar, they have an awesome wall of words that are only used in Venezuela. They also have hats!
Our favorite thing on the menu was the cachapa, but everything was amazing. I also loved the spice with the arepa!
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My name is David Hoffmann. For the last 12 years, I have been traveling around the world in search of unique culture, food, and history! Since starting David’s Been Here in 2008, I have traveled to over 1,100 destinations in 77 countries, which I welcome you to check out on my YouTube channel, travel blog, and social media sites.
I focus a great deal on food and historical sites, as you probably have seen! I love to experience the different flavors that each destination has to offer, from casual street food to gourmet restaurant dining. I’m also passionate about learning about the local history and culture.
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Cheesy, Venezuelan Street Food Brought To NYC
Cachapas are a Venezuelan street food resembling a giant corn pancake, often stuffed with meat and cheese. Jesus Villalobos grew up around Venezuelan cuisine and has spent the last 10 years bringing Venezuelan culture to the New York area through food.
See more from Cachapas y Mas here:
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Cheesy, Venezuelan Street Food Brought To NYC
The Best of Venezuelan Food | TOP10 Venezuelan Foods 2019
The Best of Venezuelan Food: Top 10 best dishes, drinks and desserts. The Best of Venezuelan Foods, venezuela, venezuelan food, food, venezuelan restaurant, mandocas, news, chicha, traditional venezuelan food, venezuelan cuisine, crisis, food shortage, culture, cuisine, nyc, pasticho, arepas, papelon, papelonsabroso, latin food, gastronomia, probando, estadounidenses, americans, gringos, comida venezolana, latin america, ny eats, meet, cheese, street food, cachapas, food insider, insider, happening, what's, politics, hallaca, arepa, pabellon criollo.
Venezuela is not only a place with magnificent natural zones and an ideal destination for backpackers on a budget. This South American country has an outstanding culinary tradition perfect for any foodie traveller. Venezuelan cuisine has European, African and Native American influences that make its dishes unique.
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Venezuelans are Coming to your Country (& Bringing their Tasty Food)
Venezuelan food is delicious, and lucky for me there's a lot of it in Ecuador. I'm sampling the Venezuelan street food as I discuss the plight of the Venezuelans, why they are fleeing their country and coming to places like Ecuador.
I eat a pabellón empanada, some tequeños, the Venezuelan lemonade papelon con limon, an arepa stuffed with spicy beef, and the crepe-like cheese-filled cachapa.
Check out the places I went to in the video: El Negro Y Sus Empanadas -
Q´Ricas - Arepas de la Amazonas -
Los Chamos -
MORE AMAZING ECUADORIAN FOOD, PLUS THE BEST BURGERS, PIZZA, BEER, COFFEE, & MORE IN MY QUITO FOOD GUIDE! With 50 recommendations!
#StreetFood #EatEcuador #VenezuelanFood
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I post at least one video a week about the food and living in Ecuador, and other adventures I take around the world.
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I currently live in Quito and I am constantly exploring and traveling the country and other parts of the world. My channel will entertain you (I encourage you to laugh at me), educate you (I do a lot of research), and make you downright ravenous.
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Blitz by Eric Reprid -and- Clueless Kit
0:00 Intro
0:56 Empandas
3:48 Venezuelan Lemonade and cheesy bread-sticks
5:19 Arepas
8:26 Problems in Venezuela
10:27 Cachapas (Venezuelan crepes)
14:32 Venezuelans in Ecuador
Venezuela Street Food. The Cachapa Filled Corn Pancakes. London Acklam Village Market
#streetfood #Venezuela #Southamerica #London #Londonfood
Food from Venezuela. Arepa and Quinoa Tasted in London. World Street Food
The Arepa from Venezuela. London Street Food at Camden Town
London Street Food. The Arepa from Venezuela and Fried Bananas. Camden Lock Market
Arepa is a flatbread made of ground maize dough or cooked flour prominent in the cuisine of Venezuela and Colombia.
It is eaten daily in those countries and can be served with various accompaniments such as cheese (cuajada), avocado, or (especially in Venezuela) split and used to make sandwiches.
Coloured Arepa from Venezuela. First Time Seen ! World Street Food of London
Seen in Brick Lane
Rica Arepa Venezuelan Café | Budget Pick
Husband-and-wife owners of Rica Arepa Venezuelan Café make some seriously hearty arepas. The corn cakes come off the griddle crisp and thin before being split and stuffed with so much meat, cheese, and other fillings that you practically have to unhinge your jaw to take a bite.
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New York Street Food. Arepas from Venezuela with Italian Mozzarella. Strange Food but Good Food.
The Venezuelan Papelon Snack. London Street Food
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