arepa maracucha venezuela

Un plato muy tipico de Maracaibo, la arepa maracucha es un plato muy representativo de la region por la combinacion de sabores lo hacen unas de las favoritas al momento de desayunar.

Esta receta de arepa venezolana que debes saborear y disfrutar, descubre como se hace este plato tipico, con pocos ingredientes convertiras un platillo de fama mundial.

Atrevete a preparar y disfrutar uno de los sabores mas deliciosos de la comida tipica de Venezuela.

▶ Informacion Nutricional

Rinde para 3-4 porciones

Te diremos como preparar esta receta clasica con el sabor unico de la gastronomia de Venezuela.

LO BUENO SE COMPARTE!!

Esta receta es infalible con los ninos o adultos que nos gustan como dice nuestra amiga Monica «todo lo engordador» jaja.

En nuestro pais la arepa es uno de los platos mas comidos en el dia a dia,  para un lector interesado en el origen de la arepa Mariano Picon Salas importante escritor venezolano escribio un ensayo titulado pequena historia de la arepa (http://goo.gl/L8L3Qq). En el caso particular de este post vamos a preparar la arepa maracucha. Los maracuchos en Venezuela se les llama a las personas de la ciudad de Maracaibo capital del estado Zulia, que se encuentra situado en el extremo noroccidental del pais. Si en Venezuela se dice Maracuchos o Zulianos la gente piensa en patacones, mollejuo, gaita y el amor a la virgen de la Chinita y como no en la modalidad de arepa que hoy preparamos.

Pero bien, como una de nuestras misiones aca en Canada no solo era mejorar el Ingles o el Espanol a lo mexicano, sino que ademas era compartir un poco sobre nuestra cultura, decidimos ensenarles a nuestros amigos Juan, Monica y sus hijos como se  prepara  la famosa Arepa maracucha en Venezuela, claro en la version gocha (gocho se conoce a las personas de la region andina de Venezuela, especificamente de Merida).  Como «todo lo engordador» esta receta es infalible, asi pues  compartimos esta receta para recordar ademas nuestro sazon Venezolano.

Ingredientes 2 Porciones:

Para Rellenar:

Utensilios:  Dos sartenes, cuchillo, bol o olla, un hoja de una bolsa plastica.

Para el Amasar: Colocar en recipiente que tenga para amasar, ya sea un bol, olla,etc, la harina de maiz, sal al gusto y agua, mezclar todos los ingredientes y comenzar amasar, hasta que la masa tome una contextura tal que no se pegue en sus manos. Nota: para comprobar introduzca el dedo en la masa y saquelo, la masa estara cuando el dedo salga sin que queden rastros de masa sobre el dedo.

Nota: si ve que esta muy pegajosa su mezcla, agreguele un poco mas de harina, si el caso contrario coloque un poco mas de agua. Una vez tiene su harina amasada hacer una bola y cortarla en 2 o 3 porciones todo dependera del tamano que quiera las arepas, para esta receta hicimos 3 arepas, porque son tan ricas que el dia que las prepare me sali de mis standares y comparti solo la mitad de la 3 arepas con Miguel.

Para cocinar las arepas

1.- Coloque a calentar el sarten donde vaya asar las arepas, en nuestro pais tenemos un utensilio llamado budare y especial para asar las arepas, cabe destacar que a los venezolanos en general, amamos las arepas y para muestra un boton tenemos varias versiones que iremos compartiendo en este blog mas adelante, pero bien continuemos con la preparacion.

2.- Al tiempo que se calentaba el sarten colocamos una de las tres porciones en la que dividimos la bola inicial y con la que hicimos una pequena bolita sobre la hoja de bolsa plastica que tiene un poquito de aceite untado previamente para que no se pegue, y comience a darle una forma plana y circular como se ve en la foto.

Luego se colocan en el sarten para asar y hasta que queden tostadas por ambos lados.

Para rellenar las arepas:

1.- Se abre por la mitad la arepa caliente con el cuchillo,

2.- Se coloca una lonja de queso, una de jamon, queso y jamon en ese orden respectivamente.

3.-Se cierra  y se pasa por los dos huevos previamente batidos en un plato.

4.- Se empaniza usando la harina previamente colocada en un plato.

5.- Se sofrie en un sarten con suficiente aceite caliente para que rebose la arepa cuando esta se coloque en el sarten. Nota:si ve el aceite muy quemado, despues de un par de arepas, cambie el aceite y limpie el sarten con servilleta.

6.- Esperar que se dore por ambas caras y proceder a sacar y colocarla sobre una servilleta absorbente.

7.-Se rellena con la lechuga y tomates los cuales fueron previamente pasados por vinagre y agua, y al final se coloca mostaza al gusto sobre los vegetales o se unta en la cara interior superior de la Arepa.

Listo se sirve una o dos por persona y a disfrutar.

Las arepas tumbarrancho son uno de los desayunos mas originales y creativos de Maracaibo, aunque tambien suelen servirse de cena. Consiste en una arepa rebozada y rellena de diversos ingredientes; sin embargo, prepararemos la mas popular, conocida como «Tumbarrancho con Queso». Esta receta fue extraida del blog http://cocinazuliana.blogspot.com/ un espacio para compartir la gastronomia zuliana con todos los venezolanos y con todo el mundo.

Ingredientes

Para las arepas:
– 1 Taza de harina de maiz precocida.
– 1 1/4 Tazas de agua.
– 1 Cucharadita de sal.
– 1 Cucharada de aceite vegetal.

Para el rebozado:
– 2 huevos.
– 1/2 taza de harina de trigo.
– 2 Cucharadas de mostaza preparada
– 1/2 vaso de leche liquida.
– 1/2 vaso de agua.
– 1 Cucharadita de sal.

Para el relleno:
– 200 Grs. de mortadela rebanada.
– 1/2 Kgs de queso de mano.
– 100 Grs. Repollo picadito.
– 2 Tomates cortados en julianas, sin semillas.

Preparacion

Se hacen las arepas de la forma tradicional, o como te gusten a ti, en budare o en el horno.

Luego, para hacer el rebozado donde se sumergen las arepas, debe agregar todos los ingredientes (la harina de trigo, los huevos, la sal, la mostaza y la leche) y revolver hasta unificar la mezcla, cuando este listo incorpora el agua hasta que obtenga una mezcla espesa, coloque solo el agua indicada.

Debe introducir las mortadelas dentro de la arepa, y sumerge la arepa en la mezcla anterior, muy importante que las arepas esten reposadas (es decir, no esten calientes), luego las coloca a freir hasta que doren.

Abre la arepa y coloca el resto del relleno, puede variar el tipo de queso segun su preferencia. El tomate lo puede cortar en julianas, si gusta tambien puede agregar cebolla.

An auto parts store might not be your first thought when making lunch plans, but after trying Pa’que Ronald food truck, which has a standing residence in the O’Reilly Auto Parts parking lot on Highway 31 in Hoover, you might decide to think again.

The new Venezuelan food truck serves authentic arepas, cachapas, and empanadas, among other delicacies from the owners’ home country.

Pa’que Ronald, provides a peek into Venezuelan cooking with corn-based vessels (pancakes, pita pockets) and sandwiches stuffed or served with an array of savory meats, beans, cheese, and other fillings.

Arepas, palm-sized griddlecakes made from cornmeal dough, are the standard bread in Venezuela. The name also is used for the variety of fillings served in them.

Owner Ronald Montilla offers a dozen options for his arepas ($5-$8), mostly built around shredded beef, shredded chicken, pork, cheese, black beans, or avocado. The brunchy Revotillo Arepa features scrambled eggs and cheese.

Montilla also uses arepas as top and bottom buns for the heartier Arepon sandwiches ($10-$14). In addition to the meat filling of choice, the set-up includes ham, cheese, lettuce, tomato, and tartar sauce.

Venezuelan cuisine also gives familiar foods a new twist. At Pa’que Ronald, Hamburguesas ($8-$10) are your typical bun and beef patty (or two; it’s an option), with cheese, lettuce and tomato. But fried potato sticks, ham, and fried egg also are stacked on.

“In Venezuela, people put even more things on, like bacon or corn,” says Montilla, who owns the truck with his wife Angelica Barboza. Both were born in the northwest Venezuelan city, Maracaibo.

Burgers also can be made with chicken, smoked pork chop (chuleta ahumada), or a “mixta” combination.

Other items on the menu include stuffed and deep-fried turnovers called empanadas ($3-$4) and cachapas ($8-$14), which resemble big pancakes, but are made from egg-enriched sweetened batter that includes corn flour and cream.

Montilla halves cooked cachapa pancakes, sandwiching its filling of shredded beef, chicken, pork, or cheese between the half-moon slices. The Supercachapa is a combo that includes ham in the mix. The cheese filling in the cachapas is a slab of the mozzarella-like Venezuelan signature called queso de mano.

Another version of a Venezuelan sandwich is the Patacon ($10-$13), young plantain pounded flat and fried before served with an elaborate filling. The Pernil Patacon, for example, has shredded beef, ham, cheese, cabbage, and tomato.

Pabellon is your best introduction to Venezuelan food. In many Venezuelan restaurants, the dish starts with shredded beef stewed with onion, garlic, bell pepper, tomatoes, and other seasonings. Served with white rice and black beans, Pabellon encapsulates the indigenous, European, and African culinary influences on the former colony.

The truck offers its take on the classic Pabellon by using its primary elements as fillings for empanadas, patacon, and arepas. The Pabellon empanadas, patacon, and arepas include shredded beef, cumin-scented black beans, and sweet plantain; white cheese replaces the rice. Also look for Pabellon Criollo (with rice this time) when it’s among the truck’s daily lunch specials ($8).

The food truck’s menu is bilingual— the English translations clearly describe each menu item, and the dishes are numbered to simplify ordering.

Montilla says he is gratified by the growing diversity of customers since Pa’que Ronald opened in May 2019.

“When we started, a lot of people didn’t know Venezuelan food,” he says. “People are getting to know us. We’re getting people from Mexico, El Salvador – not just Venezuelans. And, thank God, Americans are coming and getting a taste of Venezuela.”

Pa’que Ronald food truck | 1559 Montgomery Highway (U.S. 31) in Hoover (O’Reilly Auto Parts parking lot) |205.573.5305 | Hours: Tues.-Sat., 11 a.m.-8 p.m.

This article was produced for Birmingham magazine. Subscribe today!

La arepa es una torta de masa o harina de maiz de forma circular y semi aplanada que generalmente se cocina asada o frita. Es un alimento que sirve para comerse como plata principal, acompanante, sola o rellena. Es un plato tradicional de la gastronomia venezolana. Arepa viene del vocablo indigena cual decian "erepa" tribu de los caribes que habitaban en la region noreste de Venezuela llamados Cumanogtos.

En diferentes regiones de Venezuela la arepa se hace de diferentes tamanos y rellenos. En Maracaibo, la famosa arepa maracucha arepa frita y acompanada de diferentes ingredientes y rellenos. En los Andes Venezolanos, la arepa es de masa de maiz pelao y de harina de trigo. En Barquisimeto la arepa se la agrega a la masa queso rallado directamente y se consume con nata. Al centro del pais las arepas son pequenas. En los llanos venezolanos la arepa se consume de maiz y a la vez de yuca o platano. En el oriente la arepa es de yuca, llamada casabe, antiguo alimento de las tribus indigenas de esas zonas y aun en la actualidad el casabe se sigue consumiendo en Venezuela.

08/09/19

The great unfulfilled promise, the big contradiction of chavismo, was to give Indigenous people in Venezuela a false sense of vindication. In theory, their rights would finally be fully recognized, and they’d have better conditions to exercise their full citizenship. However, just as their economic and social rights, their civil and political rights were also trampled. What’s the situation of Indigenous people’s civil rights in Venezuela? How about their right to vote freely? And be elected for office?

For starters, the 1999 Constitution in Venezuela contains a very positive measure in terms of furthering representation of Indigenous perspectives in the National Assembly. The Constitution contemplated the creation of an affirmative measure through a specifically Indigenous electoral district where three representatives can be elected (2% of the chamber). This is a positive affirmative action move in terms of ensuring diversity of representation that, if respected, would include Indigenous people’s views in important national discussions. However, Indigenous people who won in the 2015 election (the last election recognized by the international community) were blocked from occupying their seats in the AN due to manipulations by Maduro-aligned institutions to avoid a ⅔ congressional majority by the opposition. This violated a basic element of a democratic election (granting the seats of those democratically elected), and the rights of Venezuelan Indigenous people.

A new issue came in the 2020 elections, which lacked key democratic standards (inclusiveness, cleanliness, competitiveness), and recognition by opposition parties and the international community. The electoral law was once again violated by altering the electoral arrangements that sought to level the playing field for the competition of Indigenous candidates, and their right to a secret, free and individual vote was violated. The National Electoral Council (CNE) came up with a temporary regulation for that election whereby the voting system was changed. In this new system, the secret, direct and personal vote was replaced by a system of delegates who voted on behalf of Indigenous communities, eliminating the first-degree election that had existed in previous processes. 

But Indigenous people have also been politically persecuted, and have been subject to arbitrary detentions. The militarization and state violence have also increased the rate of serious violations of civil and political rights of Indigenous peoples, with a balance of nine Indigenous people murderedin Bolivar in 2019, in addition to the illegal raids, arbitrary detentions, and harassment that have forced 1,200 Pemons to migrate to Brazil fleeing political violence. In total, there were at least 15 complaints from organizations and communities demanding strong actions from the Venezuelan State against the militarization of Indigenous territories by the FANB in 2019. Indigenous populations are also being affected by the occupation of the territory and actions by members of Colombian guerrillas like FARC and the ELN and by members of criminal gangs.

The discussion on Indigenous rights also includes the right and responsibility we have to protect the environment. They have ancestral ties to the land, and damages to the environment are equivalent to damaging their right to preserve their customs, traditional ways of life and their spiritual relationship with the land. The Orinoco Mining Arc, where these populations have generally resided, has seen huge increases in illegal mining and the presence of irregular armed groups, acting as para-states with state acquiescence. This ecocide is killing Venezuela and the region’s main natural ecosystems and also producing serious environmental and health damages to Indigenous people, such as an increase in cases of malaria and pollution of waterways, mercury poisoning, among other awful affectations. All of this has a differentiated effect on Indigenous women and girls, who are at greater risk of being trafficked as they’re right next to where these illegal activities are happening.

We all have a duty to protect their rights and their very existence.

A leading provider of Arepas, we take pride in offering the best (and authentic) Arepas in town. We are dedicated to serving the needs of our customers each and every day.

Fresh and bursting with flavor is what L'Arepa has to offer. Serving the Raleigh, NC area we provide great tasting food that's prepared fresh with the highest quality of ingredients. Treat everyone today with a nutritious meal from our delicious menu. We focus on customer service and quality. Our Food Truck can be found at local breweries and festivals around Raleigh, Durham, Cary and Wake Forest.

If you are planning an event and would like to surprise your guests or your coworkers with a delicious meal, give us a call! It would be our pleasure to make your event a great FIESTA!

By July 2021, there were already 5.6 million Venezuelans who had left the country, with 82% or 4.6 million settling in Latin American and Caribbean countries. It’s also expected that new waves of Venezuelan migrants and refugees would go to these countries because of the geographical proximity among other reasons, but mainly because of the family and diaspora networks that have been established. 

I always say that countries of the region have responded with solidarity, in the best tradition our region has operated by. However, solidarity has a cost, much more so for these countries that were already facing challenges to economic and human development when the waves of Venezuelan migrants and refugees started to come. By the way, all this was aggravated by the economic effects of the pandemic.

It’s no surprise that UN agencies providing assistance in the midst of the Venezuelan migratory crisis, as well as receiving countries themselves, have developed response plans that quantify the cost of protecting these Venezuelans, and of supporting their receiving communities. These quantification exercises are helpful to understand the extent of the crisis, how much is needed, and how much the international community has progressively invested in addressing this migrant and refugee crisis, the largest the Western Hemisphere has ever faced.

A Brookings report looks at the Venezuelan crisis from a comparative perspective and reports, for instance, that in the case of Syria, “there has been over $20.8 billion of funding (in total) since the beginning of the exodus. In the case of Venezuela, by 2020, the number was only $1.4 billion—a much smaller number despite the similarity in the number of refugees.”

They show the major variation in the amount of funding given to address humanitarian and development needs for groups of refugees, confirming that the international community has invested $3,150 per Syrian, $1,390 per South Sudanese, and a mere $265 per forcibly displaced Venezuelan.

By 2021, an estimated US$1.44 billion is needed to provide humanitarian and development support to these countries and migrants and refugees themselves. This would be additional to the US$762 million quantified by UN OCHA to address humanitarian needs inside Venezuela. Even less was raised.

Indeed, in 2021, Canada took the leadership to try, once again, to find funding to cover the needs of protecting Venezuelans. Following the Spanish government and the European Union’s lead in 2019 and 2020, the Canadian government hosted, on June 17, an International Donors’ Conference in Solidarity with Venezuelan Refugees and Migrants with four objectives:

The 2020 pledging conference hosted by Spain managed to secure US$2.79 billion. This time around, contributions went down. The 2021 pledging conference was a commendable effort on the part of Canada and key partners, but that was only able to secure $954 million in grants, plus $600 million in concessional loans, for a total of a mere $1.55 billion, even less than the previous international donors conference. 

All this makes the Venezuelan migratory crisis chronically underfunded. As to the reasons why this is, we can anticipate that they have to do with the lack of consensus regarding Venezuela. And my lack of specificity is intentional. There is no consensus as to how to address the root causes of the migratory crisis, or on whether to guarantee protection to Venezuelans as migrants or as refugees. There is no consensus on whether this is a crisis temporary in nature or whether it can be considered a protracted crisis. And so many other things.

For now, let us all be aware of the chronic funding situation to protect them and support the solidary communities receiving them. And let us spread the word on why it is important to cover the funding gaps.

* Opinions are personal. They do not represent those of the Organization of American States.

Guako Restaurante es un emprendimiento de una pareja de venezolanos residentes en Valencia, con una historia que habla de música, pasion y sabor! Un lugar excelentemente gerenciado por Manuel y Cecilia, donde en cada detalle se percibe su experiencia internacional en hostelería en diferentes paises como Venezuela, Estados Unidos, Argentina, México y Cuba.

En el año 2017, en Valencia. abrieron las puertas del que sería su primer restaurante, muy conocido hoy en día tanto por el público español como venezolano.

Seguramente el nombre y el logo les resultará familiar y no es por casualidad. Manuel además de ser una gran Chef es músico, fue trompetista en la Orquesta Sinfónica de Maracay y además un gran fanático de la agrupación Guaco, una orquesta venezolana que fusiona ritmos de salsa y gaita zuliana.

Juntos decidieron cambiar la C por la K, el tridente por un tenedor y así rendir su propio tributo a «La Super Banda de Venezuela».

Articulo de @genteconguaramo