Week Seven- Cooking Colombian

This week I’m making two dishes so stay tuned!

The first dish I made is a Colombian favorite, Arepas Rellenos con queso. It’s basically cornmeal and cheese, topped with an egg ( I also paired it with baked zucchini).



Colombian cuisine is a culmination of traditions from the Caribbean, pacific shoreline, jungle, mountains, and plains. Over time traditional colombian cooking has been influenced by Spanish, African, Arab, and Asian culture, making it extremely diverse. Ingredients in Colombian dishes vary by region. Arepas (corn cakes) are one of Colombia’s most popular appetizers and is often served as a breakfast food. Spiciness of dishes varies by relativity to the coastline; the closer you are to the shore the more likely your food will be spicy. Barbacoa is a popular dish in the Colombian mountains and plains as well as Tamales.

Ingredients for Arepas:

  • 1 egg, cooked
  • 2 cups pre cooked corn meal (masarepa)
  • 2 cups hot water
  • ¼ teaspoon salt
  • 2 tablespoon soft butter, divided
  • 12 slices mozzarella cheese

I prepared the Arepas according to the directions on this website:


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