2 types of arepas?

rocinante says on Jan 13, 2006, 15:19:

No two are alike There are so many different types of arepas, it will make your head spin. And I'm not talking corn with cheese or chocolate. Just the plain ones are like french fries - every where you go no two are the same.

"World economic indicators point to a democrat winning 2008. It will surely be Obama. Peso 1400 by November" Feb 5, 2008

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jalf12 says on Jan 13, 2006, 16:22:

Arepas
I don't know exactly what "choclo" means but arepas de choclo are the moist ones; I love 'em. I don't like the dry arepas much, I think those are the regular arepas. Sometimes I get a regular arepa thats not too dry or if I'm eating it with a full meal like bandeja paisa it is good. If you get the chance to try an arepa rellena (filled with meat or chicken and cheese) those are good too.

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rocinante says on Jan 13, 2006, 17:00:

chocoloto = chocolate They are all made with maiz - corn. Chocoloto is chocolate although what they use in the ones that come chocoloto is nothing but pure flavoring/chemicals. Just because they are the chocoloto doesn't mean they will always be moist, although most are. Like I said - it's a real crap shoot. It's funny because most pre made arepas only have a few ingredients but they are all ever so slightly/majorly different. Let me know when you're ready to talk almojabanas.....

"World economic indicators point to a democrat winning 2008. It will surely be Obama. Peso 1400 by November" Feb 5, 2008

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CrazyGirlPerez says on Jan 13, 2006, 17:17:

i think arepas are my favorite thing in the world..
but i must say that choclo is my fav out of all the ones i have tried.

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jalf12 says on Jan 13, 2006, 18:04:

Almojabanas - same story I find the same problem with almojabanas; sometimes you get nice, fresh, moist ones, and sometimes you get dry, crummy ones. Same with buñuelos. It seems the colombians I know don't mind either way though.

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Lucia Rojas says on Jan 13, 2006, 18:16:

Chocolate??? Chocolate?? Choclo means corn. and they are made with corn and cheese. There is no chocolate in it. Chocolate sound really weird! I dont think that would taste good at all. jejeje

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dwmte says on Jan 13, 2006, 19:21:

bravo, lucia... i was just about to jump in and clear the air. actually, the arepas, chocolo, are made from young, immature, corn, 'baby's' if you will. that's why their so moist and sweet/delicious. you're eating the baby!!

they're oh so good.

dw

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dwmte says on Jan 13, 2006, 19:24:

i forgot... con los arepas de chocolo, no olbedar el quesito...yum

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ColombiaBoard says on Jan 13, 2006, 20:21:

Arepa Santanderiana Nobody has mentioned the arepas from Santander, those are really delicious because they have bacon bits inside and they're served rather crispy.

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dwmte says on Jan 13, 2006, 20:26:

colombia board... but are they kosher?

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vladimiro says on Jan 13, 2006, 20:30:

Arepas de Queso Anyone know where to get good arepas de queso in Medellin? The chease is mixed into the bread and they are served with a sweert cream (crema de leche it I think) on top. In the villages surrounding Medellin, like San Jeronimo and Santa Fe de Antioquia, you can get them from the stands in the town plaza. In Medellin I can rarely find them.

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maraca says on Jan 14, 2006, 05:18:

And of course the yuca arepas and the rice arepas from los llanos. So unique and rare that even most colombians have never tried them.

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dwmte says on Jan 14, 2006, 05:37:

hi, vlad... i found them in downtown along la playa and junin in the evenings and also in envigado. they're great.

dw

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Gator says on Jan 14, 2006, 07:32:

I Also... vote for arepas de choclo but Mrs. Gator goes the other way so guess which one we usually have..

"Brevior Sltare Cum Deformibus Mulieribus Est Vita!" .

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kat1 (Moderator) says on Jan 14, 2006, 07:46:

for me the arepa that they usually gives you with a Bandeja Paisa, in IMO taste like cupboard box. (the small white one)
I like Arepa de queso :)

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paisa29 says on Jan 14, 2006, 08:38:

Actually in Antioquia we have more than 2 types of arepas.

I can remember right now these:

-Arepa blanca redonda o plancha.
-Arepa Amarilla
-Arepa de mote
-Arepa de Chocolo

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morphus says on Jan 14, 2006, 09:43:

Those arepas in Santa Fe de Antioquia are huge. Supposedly the best there are. I usually only eat half and give the other half to a dog.

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juanalejo says on Jan 14, 2006, 09:55:

Corn There is white corn, yellow corn and sweet corn. Arepas Santandereanas are made with yellow corn, arepas de choclo are made with sweet corn, arepas paisas are made with white corn. Then you have more or less water when making them (more or less moist) you can grill them or panfry them, or oven them. More or less cheese with the corn, or simply cheese on top. You can have an egg inside like in the coast, and then deep fry them. Etc, etc.

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flaleo says on Jan 14, 2006, 11:04:

not chocolo, choclo, there's a difference. i figured choclo meant corn, as i've seen the brand that uses a half-peeled corn cob with the word choclo on it... but i knew maíz meant corn.

i'm asking about how to make them, not where to find them. i'm in miami, is there a specific mix or corn flour that i should buy to make the moist, larger ones? or should i just have my girl use more water? she bought goya brand yellow corn meal ("masarepa" harina de maíz amarilla) at publix, i wonder if that's the right stuff if i want a soft moist arepa instad of the dry crunchy kind?...

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rocinante says on Jan 14, 2006, 12:37:

sorry bout the misinterpretation There are chocolate arepas - with the colcolate built right in. It's mostly chemicals - I didn't care for those and threw out the packaging (along with the arepas). There are just so many different ones to choose from up here. The store bought ones I get in Medellin are awesome compared to the ones I get up here. But we have 30 different brands up ere to choose from!

re: almojabanas; the frescas I get in CO vs. the frescas here are pretty simmilar. There is a great bakery on Bergen Ave...pretty decent. Although I LOVE the packaged DonJohn Almojabanas.

tengo mucha hambre!

"World economic indicators point to a democrat winning 2008. It will surely be Obama. Peso 1400 by November" Feb 5, 2008

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rocinante says on Jan 14, 2006, 12:51:

flaleo I have a great recipe but it's in a book that I cannot locate. I am cleaning my apartment right now. I'll post it as soon as I locate the book and I'll also post a website where you can get cooking stuff/ingredients.

"World economic indicators point to a democrat winning 2008. It will surely be Obama. Peso 1400 by November" Feb 5, 2008

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Lisa Zee says on Jan 14, 2006, 13:31:

Arepas You can buy "areparina" in any latin market and make white or yellow arepas very easy, but not "arepas de maiz tierno con quezito" baby corn.

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Monpirri says on Jan 14, 2006, 18:47:

Yuca arepas It sounds like something I would love to try it, arepas de yuca? MMMMMMMM, Never tried yuca arepas before.
Yuca tastes delicious anyway you cook it!

Annette Taddeo for US Congress 2008

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jaramillo says on Jan 15, 2006, 04:12:

Corn’s scientific name is Zea mays, in honor of Colombia botanist Joaquin Antonio Zea. Corn, is usually called maiz in Colombia (Maize). But both Choclo and Chócolo are used in different regions. In Paisalandia we call it Chócolo. The little arepas (white, mature corn, as dwmte rightly pointed out) are totally tasteless. They serve for contrast against the savory, like rice in a Chinese or Indian dish. The most wonderful, for me, are the Chócolo (yellow ones), that you can get around the oriente Antoqueño, by the roadside, next to a little tent where they will also furnish the fresh quesito. Dwmte, you brought tears to my eyes. Not for gringos, but for honorary paisas like yourself. By the way, in the same little tent you can get morcilla, grilled pork (chuzos), buñuelos, and a cold one (or an aguardiente if you prefer). Worth the drive!

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dwmte says on Jan 15, 2006, 05:00:

my wife buys.... a product called 'PAN'...she makes typical arepas (envigadena) about 4" in diameter. this might be a goya product ??? but her in daytona the dull, flori-duh, latino foodstuffs are hard to find; especially since it's a redneck, 'good ole boys' world around here.
get me outta here!

hearing jaramillo (our family name...only about 15 pages of em in the medellin phone book) talk about the food makes me weep, also. where i had a place for about six months, last return to antioquia, was on a finca by the glorietta in front of the airport (maria cordoba) and the best damn quesito i ever ate was made on a finca a mile of so from there. fresh eggs, fresh arepas and quesito...is there a better way on this lovely earth to start a day...especially since no industry has contaminated any of it. no chemicals, just human love. precious lord, bring us home...

with my father having just passed and mother ever-so-lightly clinging to life....maybe, just maybe, ojolla, we'll be home soon.

friends, eat, appreciate and enjoy some of this oh-so-divine fare for us.

dw

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quindioman says on Jan 15, 2006, 08:00:

the Colombians seem to have clarified the difference in Arepas...BTW Arepera is NOT the nice lady that has just sold/made you that fresh tasting arepa.

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quindioman says on Jan 15, 2006, 08:02:

but then again she might be....who's to know?

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jaramillo says on Jan 15, 2006, 13:11:

Quindioman, you're killing me! I am on the floor! mmm, those arepas are the tastiest ;).

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Tinto (Moderator) says on Jan 15, 2006, 13:26:

Harina P.A.N. is made by Empresas Polar, a large Venezuelan company that brews beer, bottles Pepsi and irritates Hugo Chavez. The bags of Harina P.A.N. in my kitchen were made in Venezuela and imported by Goya.



I have some Donarepa Extrafina (yellow), made by Harinera del Valle, S.A. (Cali) and imported by Goya.



I also have Goya brand Masarepa (white) made in Canada and Goya brand Masarepa (yellow) made in Colombia.



Conclusions: A) Goya is taking over the world and B) All this stale flour is headed for my car trunk. I need some extra weight back there for winter time driving. Hehe.

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kernow62 says on Jan 15, 2006, 15:17:

The only time I like the plain white corn ones are when they end up a bit blackened and slathered in salty butter, these are the fairly thin ones from Medellín. I don't like the thick hockey puck kind at all.

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dwmte says on Jan 15, 2006, 16:47:

if anybody's around miami... specifically, margate, there's a small market there called arcoiris that imports quesito every two or three days from medellin...the real stuff, rapped in banana leaf. yum. they also make sell arepas (good ones)and make chicharon. they have all manner of colombian products there. it's a nice market, but you might think you were in neiman marcus for the prices. about $4.00 for the round of queso which would cost you $.50 in colombia. but it sure is tasty for a break. the mexican white cheese sold here in daytona sucks. they don't have a clue what good cheese is.

dw.

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kernow62 says on Jan 16, 2006, 12:09:

In Orlando Arepas Exito makes their own queso as well as a variety of arepas of course.

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