Abstract
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The Venezuelan dish, arepa, is gaining global recognition for its versatility and flavor.
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Luisana Pérez, a Venezuelan immigrant, is now the Director of Hispanic Media at the White House.
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The dish is being promoted as a healthy, gluten-free street food.
The Arepa: A Venezuelan Delight Conquering the World
The arepa, a traditional Venezuelan dish, is making waves around the globe, from Caracas to Tokyo, New York, Paris, and Hong Kong. This versatile and flavorful dish, made from pre-cooked cornmeal, salt, and water, is gaining popularity in street food stalls and gourmet restaurants alike, thanks to the Venezuelan diaspora and the growing «gluten-free» market.
The Making of an Arepa
The process of making an arepa is simple yet allows for a wide range of creativity. The dough is shaped into a circular form by hand and cooked for a few minutes on a griddle or pan. The fillings can range from leftovers in the fridge to more elaborate preparations like the «reina pepiada,» a favorite among many Venezuelans, made with chicken, avocado, and mayonnaise.
The Arepa’s Global Journey
The global recognition of the arepa is largely due to the exodus of over 7 million Venezuelans who have left their country due to the crisis that began in 2014. These immigrants have carried the arepa in their suitcases, introducing this staple food to various parts of the world.
The Arepa: A Symbol of Home
For many Venezuelans, the arepa is more than just a dish; it’s a symbol of home. As Raúl Márquez, a 42-year-old Venezuelan who now runs a food truck in Tokyo, says, «For me, an arepa is my mother. It’s eating in the morning before going to school… that’s what I put into it today when I sell arepas: this passion, this love that comes from home.»
Conclusion
The arepa, a humble Venezuelan dish, is now a global sensation, celebrated for its versatility, flavor, and gluten-free nature. As it continues to conquer the world, the arepa serves as a testament to the resilience and creativity of the Venezuelan people.