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 flat and smooth stones and then they created small balls that roasted in a "aripo", (kind of plate a little curve made of mud, which Used for cooking, we also know a variation of this as "budare") of the name of this utensil derives the word "Arepa", today iron plates and grills are used to roast the arepitas at home or restaurants, although it can be To find still the mud.
The arepa is shown with different characteristics in the different regions of the country, but in essence it is the same and unique arepa. The very finite are called "telitas" and are typical of the Andean region, the gorditas and abombaditas, are accustomed to prepare in the central region; Large, fried or roasted, are usually found in the East. Arepas of chicharrón are prepared, and sweet arepitas that have a slight aniseed flavor, arepas "peeled" with ashes, that are mainly by the west of the country.
The Arepa is a loyal companion of the Venezuelan and can be found in the most honorable table, as well as in the humblest, in any corner of the city, or in the smallest of villages, in restaurants and houses, or in the abundant The different Venezuelan cities.
The Arepa 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.