COLOMBIA | AREPAS WITH MARIANA VELÁSQUEZ
ABOUT MARIANA:
“I grew up in Bogota, Colombia, surrounded by women who taught me how to cook. At the age of 17, I moved to the US with the dream of becoming a chef. I have been in the world of food for a couple of decades, worked in restaurants in New York and California, worked at Saveur and Eating Well magazines, and, 15 years ago, became a food stylist. Last year, I had the honor of publishing my own cookbook, Colombiana, with HarperCollins.”
THE ORIGIN:
“I grew up having an arepa and a glass of cold Milo (an Ovaltine-like chocolate drink) for breakfast every day. My grandmother made sprouted corn arepas for special lunches, served alongside her red bean stew. On road trips, we stopped at stands to eat sweet corn arepas filled with cheese and cooked on an open fire. I have been known to bring arepas wrapped in newspaper in my suitcase when I’m going out of town. Arepas change from region to region, and these cheesy arepas are my favorite, a perfect balance of sweet and savory.”
HOW TO SERVE:
“Arepas are typically served with butter and a pinch of salt. Some add fresh cheese called quesito. To make it more of a full meal, topping arepas with avocado, eggs, or even tuna is also traditional.”
ACROSS THE COUNTRY:
“Arepas are the unifying thread of Colombian cuisine. My country is one of the most biodiverse countries in the world—second to Brazil by area—which means there are many cuisines due to its varied landscapes and cultures. Arepas are ever-present at the breakfast table, as a side starch, and even as an afternoon bite. Depending on the region of Colombia, arepas can be made of different varieties of corn, yuca, green chickpeas; filled with cheese, pork cracklings, ground meat, and eggs.
