FLUORESCENT ADOLESCENT


Behold the arepa pizza. 
Some of my fondest memories of living in Colombia as a kid revolve around this dense Latin American corn cake. The most basic varieties in Bogotá are made with starchy white corn flour pressed into 1/4-inch thick cakes, then grilled until cooked through. It’s served with butter, local cheese or hogao, a sauce made of sautéed onions, tomato, cumin, salt and pepper.
Then there are the arepas de huevo in Barranquilla, which are deep-fried, split open then stuffed with an egg. There’s also the extremely hearty arepa con todo, which, living up to its name, can have everything from chicharrón to salsa verde. 
This recipe is an American version of that, I suppose! 

Behold the arepa pizza

Some of my fondest memories of living in Colombia as a kid revolve around this dense Latin American corn cake. The most basic varieties in Bogotá are made with starchy white corn flour pressed into 1/4-inch thick cakes, then grilled until cooked through. It’s served with butter, local cheese or hogao, a sauce made of sautéed onions, tomato, cumin, salt and pepper.

Then there are the arepas de huevo in Barranquilla, which are deep-fried, split open then stuffed with an egg. There’s also the extremely hearty arepa con todo, which, living up to its name, can have everything from chicharrón to salsa verde. 

This recipe is an American version of that, I suppose! 

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