Arepas santandereanas: tradition, history and gastronomy in one dish
Arepas Ocañeras, Arepas Boyacenses, Arepas de Huevo, Colombian cheese arepas, Bandeja Paisa, Ajiaco Colombiano
Are you a lover of Colombian food? If so, you can't miss the delicious arepas santandereanas, a traditional and emblematic dish of the gastronomy of the Santander region. In this article, you will discover everything about arepas santandereanas, from its history to its preparation, through its most popular variants and accompaniments. Get ready to taste one of the tastiest and most authentic delicacies of Colombia!
It is usually made with yellow corn, yucca and pork rinds, although it can also be made with other types of corn. The history of the arepa is basically unknown, since it was created in the early 19th century by mixing different ingredients to the existing staple food in Colombia. There are many variations of this dish, such as different fillings and toppings or the way it is cooked.
What is an Arepa Santandereana?
Arepas Santandereanas are a classic Colombian dish. Arepa is the name of the dough, and Santandereana is the name of its birthplace in Santander department of Colombia.
What are the ingredients of the Arepa Santandereana?
It is usually made with yellow corn, yucca and chicharrón, although it can also be made with other types of corn. The history of the arepa is basically unknown, since it was created in the early 19th century by mixing different ingredients to the existing staple food in Colombia. There are many variations of this dish, such as different fillings and toppings or the way it is cooked.
How to prepare an Arepa Santandereana?
The preparation of these arepas is a process that has years of history. It is a laborious but simple recipe that you can make with the detailed recipe below.
Arepa Santandereana Recipe
Ingredients
- 1 Taza Peeled or threshed yellow corn or wahoo corn
- 4 Unidades Yucca
- 1 Taza Chicharrón
- 3 cda Butter
- 1 cda Salt
Instructions
- We place the corn in a container and proceed to clean it by removing all the dirt it may have. Then we rinse it with water at least three times, then we will cover it completely with water and let it stand overnight.
- The next day we drain it and place it in a medium pot over high heat. Cover the corn with plenty of water and season it with a little salt, cover the pot and let it boil over high heat and once it is boiling reduce the heat to medium-low and cook it for about 2 hours or until the corn is soft, then drain it and let it cool completely.
- Peel the yucca, wash it and cut it into small pieces. Cook with water and salt for about 10 minutes or until soft.
- Once the pork rinds are chopped, we proceed to grind everything together: the corn, the pork rinds and the yucca. Once ground, add salt, a tablespoon of butter and proceed to knead until a consistent but soft dough is obtained.
- If the dough is ready, taste to see how it is seasoned and if it needs a little salt you can add it at this moment and let it rest for about 20 minutes to dry more.
- Then we take a little bit of dough, make a small ball and place it in a tortilla machine to flatten it, if you want you can use two plates or even two pots. Any method you use to flatten is valid.
- Add oil or butter to a frying pan, place the arepas and cook them over medium-high heat for about 3 to 5 minutes or until they are golden brown, remember that all the ingredients of the arepas are already cooked and once the arepas are golden brown they are ready and that's how easy it is to prepare arepas santandereanas.
- Enjoy and eat with whatever you like to accompany it.
Variants and accompaniments
Arepas santandereanas are a versatile dish that lends itself to many variations and accompaniments. Here are some of the most popular variations and accompaniments of arepas santandereanas:
- Arepas santandereanas rellenas: Arepas santandereanas rellenas are a popular variant of arepas in Colombia. The arepa is cut in half and filled with ingredients such as cheese, meat, chicken, avocado and tomato. Stuffed arepas can be served as a main dish or as an appetizer.
- Arepas santandereanas con chicharrón: Arepas santandereanas con chicharrón are a classic combination in Colombian gastronomy. The chicharrón is fried pork meat that is placed on top of the arepa. Pickles, sauces or guacamole can be added to give it a more intense flavor.
- Arepas santandereanas with meat or chicken: Arepas santandereanas can also be served with meat or chicken. Meat or chicken can be grilled, roasted or stewed and added on top of the arepa. It can be complemented with stews, salads and sauces.
- Recommended accompaniments: The most common accompaniments for Santander arepas are avocado, tomato, onion, cheese, coastal whey and butter. You can also add sauces such as guacamole, garlic sauce, pink sauce or hogao.
It gives you a Arepa con Queso?
Arepas santandereanas in culture and gastronomy
Arepas santandereanas are an emblematic dish of the Santander region and an important element of Colombian culture and gastronomy. Here are some of the ways in which Santander arepas have influenced Colombian culture and gastronomy:
A. Arepas santandereanas as a symbol of regional identity
Santander arepas are a symbol of Santander's regional identity and have become one of the most representative foods of the region. Santander arepas have become a cultural heritage of Colombia and are a source of pride for the Santander region.
B. Uses and culinary traditions of Santander's arepas
Arepas santandereanas are a versatile food and are used in a wide variety of foods and culinary traditions. For example, arepas santandereanas are used as the base for the famous "huevos al caballo", which consists of fried eggs on a conceived arepa. Santanderean arepas are also used as a base for the popular "sopa de mondongo" or as an accompaniment to "chicharrón santandereano".
C. Festivals and gastronomic events in which Santander arepas stand out.
Santander arepas are an important element of many festivals and gastronomic events in Colombia, especially in the Santander region. In these events, you can find a wide variety of Santander arepas and their variants, as well as other traditional dishes and beverages of the region.
Frequently asked questions about the Arepa Santandereana
What corn is used to make Arepa Santandereana?
The corn to make Arepa Santandereana is fresh corn, which has been cut into pieces. It has to be manually removed from the cob so that the kernels are perfectly crushed. This is a time-consuming and expensive job if you have to buy the whole cob or a couple of cobs at a time.
The traditional way to do it was to use several scissors or knives. However, nowadays instant corn cutters have replaced the manual ones, as they are easier and faster to use.
What is Arepa Santandereana served with?
With whatever you want, there are no limits, only your imagination.
What is the Arepa Santandereana like?
The traditional Santander arepa is very thin, so it is usually not very big. It is usually very crunchy.
Where is the Arepa Santandereana from?
Arepa santanderina is a dish originating from Santander, which is a department of Colombia. It is one of the most popular dishes in all cities with a large community of Spanish-speaking people. It can be found in small towns as well as in large metropolises such as Bogota, Bucaramanga and Medellin.
The most popular arepas santandereanas recipe you can taste the sweetness of the olive oil that is drizzled over each one before serving. They are a perfect appetizer for sitting down to watch soccer or relaxing on the beach.
You can continue to see arepas colombianas, arepas venezolanas or go to arepas
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