Good evening, by user request I share my previous post translated into English ... Sorry for the translation of some denominations, I hope you understand. There it goes:
Hello dear Steemit Community ...
One more time I'm around !! I want to thank all those people who have given me their support and have given me an excellent welcome to this platform ...
As I mentioned in my previous Post, I am Venezuelan, and today I want to share with you some of the gastronomy that characterizes us, and what better to talk about the AREPAS... BECAUSE SPEAKING AREPAS, IS TALKING ABOUT VENEZUELA!!!
The arepa is a national expression, in any city of Venezuela can be found. Their preparation goes back to our indigenous ancestors, who planted, collected and processed the corn. It is the result of a mass made of cooked and ground corn, the natives, ground it between two smooth and flat stones and then they created small balls that roasted in a "aripo", (kind of plate a little curve made in mud, that Used for cooking, we also know a variation of this as "budare") of the name of this utensil derives the word "Arepa", nowadays iron plates and grills are used to roast the arepitas at home or restaurants, although you can To find still the mud.
The Arepa is a loyal companion of the Venezuelan and can be found at the most honorable table, as well as in the humblest, in any corner of the city, or in the smallest of the towns, in restaurants and houses, or in the abundant The different Venezuelan cities.
This emblematic food is the queen of our breakfasts, and in turn excellent companion of first courses in lunches and dinners, is faithful companion of our national dishes.
The arepa is shown with different characteristics in the different regions of the country, but in essence it is the same and unique arepa. We say that it represents us for the originality and the inventiveness that surrounds the ways of making them, naming them and tasting them. Based on this, each combination of filler has a special name, the best known are:
REINA PEPIADA
One of the most famous, created by the Álvarez brothers, in 1955, in honor of Susana Duijm, the first Venezuelan crowned Miss World. Originally, chicken salad with avocado and petit pois was combined. Now make a mixture of chicken stripped with mayonnaise and avocado.
DOMINÓ
Combination of beans with hard white cheese. Its success lies in the contrast.
PELÚA
Mix with shredded beef and yellow cheese. Its name is due to the image created by the strands of meat and cheese, which resemble a leafy hair.
CATIRA
Under the same concept of the pelúa, it has garlic chicken and grated yellow cheese.
SIFRINA
Same stuffing as the Reina Pepiada, but with an extra grated yellow cheese.
PERICO
The filling consists of scrambled eggs with diced tomatoes and onions.
PABELLÓN
Of the typical Venezuelan dish. Bring banana slices, beans, shredded beef and grated hard white cheese.
LLANERA
Stuffed with strips of well-marinated beef, sliced tomatoes and avocado, and guianese cheese.
And finally .... But not least
LA VIUDA
It consists of a solitary arepa, without filling. It is used as a companion in meals, especially with soups.
In short, as you may notice the arepas are the essence of the Venezuelan ... And they are not alone at the table. But they are part of our language and collective imagination.
If you want to see a happy Venezuelan, give him a good arepa...!!!
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Once again, thank you for the welcome!!!
Here you are, my friend 
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