Arepas, the South American cousin of the Salvadorian pupusa and Mexican gordita, is a thick corn patty that is a staple of Venezuelan and Colombian cooking. My sources tell me the difference between a Venezuelan arepa and a Colombian arepa is that a Venezuelan arepa is stuffed with yummy fillings while the Colombian one is used more as accompaniment (like a tortilla or dinner roll would be used). Either way this little corn patty sure is delicious. Continue reading
Venezuelans know how to make a good pot of black beans. Mmmm, nothing like a pot of sweet, smoky, salty, hearty black beans simmering on the stovetop. Caraotas Negras are very versatile as they can be served as a side dish, over rice or stuffed into cornmeal arepas.
And when black beans are this delicious and this easy to make then they are a must in my book. Just a little chopping and a little spice and boom-tasty black beans! Continue reading