We have a pleasant memory of the Colombian arepas, particularly Bogota arepas, of cheese whose mass is enriched with the addition of milk, butter and sugar in addition to knead with warm water. Esperanza D Antonio native of Colombia and good friend, on the occasion of the visit of his mother, invited us to eat these cheese arepas prepared by his mother, Mrs. Maria Teresa de Almonacid aged 79. As well we had a feast eating arepas. The corn flour arepa is bread by excellence of Venezuela, Colombia, Panama is called tortilla like that in El Salvador-, Puerto Rico, Dominican Republic and even in the Canary Islands. It is a preparation in form of disc, which was born as a way of worship to the Sun and the moon.
Same happens with the round utensil that cooks: the budare, also called aripo or, in Mexico, comal. The origin or etymology of the word; some agree that it comes from the Indian word erepa, Word to define to maize in the bosom of the tribe of the Cumanagotos. There is also the belief that its name is due to the name of the container where aripo, curved iron from mud where indigenous grind corn – are performed. In Colombia the tradition of eating arepa is something very serious. So much so that Colombian Arepa festivals are held each year in 5 major cities: Barranquilla, Bucaramanga, Cali, Medellin and Bogota. In addition to the already described Bogota cheese arepa, at the regional level are mainly fried coastal arepas, which are prepared from pounded corn or pre-cooked corn meal yellow or white, to which you can add costeno grated cheese and salt. Also prepare the sweet arepa, to which is added anise; Arepas to roasted to coal or grilled, sometimes on bijao leaves that give them a characteristic odor, which are filled with meat ground, strained, chicken, pork rinds, coastal cheese, sausage, sausage, sausages, vegetables and sauces.