In case it isn't obvious, I love exploring food traditions and histories of various cultures. Venezuela is a country that until now had escaped my attention... but no longer!
If you had to sum up Venezuelan cuisine with just one dish it would be the Arepa. Arepas can be eaten anytime of day, as a snack or a meal and are a unique food to this part of the world. Although they are also enjoyed in Colombia and to a certain extent in a few other Latin American countries, Arepas are most often associated with Venezuela.
Arepas are basically small buns made of special cornmeal (white P.A.N. is the most common brand). They can be grilled, baked, steamed, boiled, etc. but are usually fried on a heavy cast iron-like pan before being split open and stuffed. Fillings range from meat to seafood to cheese to strictly vegetables.
For my first Venezuelan breakfast I chose to stuff my Arepa with Perico, a colourful scrambled egg dish. Perico means "parakeet" or "parrot" in Spanish and is an apt name for the mix of tomatoes, eggs, onions, and cilantro that make up this Caribbean version of scrambled eggs. Garnished with some Guasacaca (Venezuelas irresistible vinegary cousine to Guacamole), Arepa con Perico certainly lived up to it's namesake!
The Arepa itself was quite bland but I found it pleasing in texture with a soft middle and crisp outer layer. And really the Arepa is a vessel for what goes inside. In this case the Huevos Perico and Guasacaca with Quesa Fresca (unriped soft white cheese) did not disappoint. The Egg lent meaty substance, the avocado a lxurious creaminess and the vinegar and garlic cut through with a one-two flavour knockout.
What I find most interesting about Arepas is that they're not more well-known around the world. They really are a perfect blank-slate for experimentation and since the modern version uses pre-cooked cornmeal and very few other ingredients they are extremely easy to make. Like the cupcake, taco, and donut before them Arepas scream out to be the world's next food fad!
The Verdict:
For Ease of Preparation:
For Degree of Separation:
Were it not for the familiar presence of eggs, Arepa con Perico would get a solid five cheerios in this category.
For Guestability:
I'm going to go out on a limb here and say this would be excellent served to guests. For presentation factor alone this food deserves it's spot on the B & B roster.
For Sustainability:
I feel like I'm gushing, but Arepas really have it all. Taste, looks, nutrition, you can't go wrong here.
For Costability:
Like many flatbreads, the Arepas themselves are extremely inexpensive. Cost here varies on what you put inside....
For Overall Appeal:
A Solid four Cheerios.
This meal was hearty enough to wander straight into weeknight supper territory for me and if I was a Vegetarian I would be doing a Tom Cruise couch jump over this versatile new food discovery!
Join me next time as I brave fish sauce and black fungus to discover what's up in Vietnam....
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