I’ve been on a little Arepa kick lately – I made these Shredded Chicken (Pollo Mechado) Arepas which were fabulous, then went on and revisited the other Arepas on my site, my Chicken Avocado Arepas. So of course, I needed to revise my post on how to make the actual Arepas, which are the little “buns”.
Shredded Chicken (Pollo Mechado) Arepas
How many of you guys have had Arepa? They’re little “buns” as best as I can describe them that originated in pre Columbian times in South America, but that doesn’t give much indication of what they taste like! They’re made out of a type of fine cornmeal, and they’re kind of like a Gordita and they’re warm and fragrant and can be filled with all kinds of things, stuffed with pretty much whatever your heart desires! Here’s my Classic Arepas, and check out this link for a list of classic fillings but fair warning; you’ll need to use your translator unless you read Spanish.
Chicken Avocado Arepas – Reina Pepiadais
I think there are two classes of people. Those who are wild crazy about the caramelly goodness that is Dulce de Leche and those who have never tried it! There’s no doubt, though, that it can be kind of pricey at the store, and so here’s your solution, my Homemade Slow Cooker Dulce de Leche.
Homemade Slow Cooker Dulce de Leche – I just want to dive in to this!
Did you know that Cinco de Mayo (May 5th) is primarily a holiday, unless you are from Puebla, Mexico, celebrated in the U.S.? The date is largely seen as a celebration of Mexican American culture stretching back to the 1800s in California.
Seriously, sometimes it seems there’s nothing more American than a taco! At least the versions with pressed shells and a packet – and truth be told, my kids inhaled those. But here’s a version that’s a little different based on the lovely Picadillo, a dish traditional to Spain and many Latin American countries and cultures.
Picadillo Tacos – shown here with home-made taco shells