Sweet, salty or with a neutral flavor, arepas, an essential food in the diet of Colombians, are the protagonists in this book, which compiles the preparation techniques of 60 different types of arepas.
From a dough that is assembled in different ways, either freehand, with a cutter, stuffed with double dough, stuffed with double arepa, cooked on the grill, slabs, pots, ovens or fried, the arepas that are prepared in the different areas of the country are arracacha, rice, corn, fermented corn, peeled and threshed corn; yam, potato, banana, wheat and cassava. Round in shape and variable in size, arepas, too, vary according to the secondary ingredients that are added, such as milk, butter, cheese, pork fat, egg, meat or pea.
Easy to prepare, hot or cold, arepas are delicious at any time of the day; with coffee or chocolate, they always go well.