Some call them corncakes, some call them maize doughnuts, and some like me are too busy wolfing them down to call them anything. Either way you will see lots of Areperas in Tenerife, bars and restaurants that specialise in this gorgeous Venezuelan delicacy.
Despite the thousands of miles separating them, Venezuela and the Canary Islands are very close due to many years of two-way migration. In fact this South American country is often referred to as the eighth island, and the daily Canarian newspapers usually devote a few pages to news from Venezuela.
Go On, You Know You Want To
Arepas are made from ground corn, water and salt, mixed together into a dough then molded into a burger bun type shape before frying. The real magic happens when it’s split open and various fillings stuffed inside. It’s usually served with the mild green, or hot red mojo sauce.
My personal favourite home for arepa is Plaza Venezuela on the beach side of the Valdes Centre in Los Cristianos. Some places make them a bit flat, but here they’re plump and perky (much like myself).
Choices, choices, what filling to have? Well, there’s Pollo (chicken), Queso Amarillo or Blanco (cheese yellow or white), Atun (tuna), Carne Mechada (slowly stewed beef with pepper) or Reina Pepeado (chicken, avocado and mayo).
No Bib Required
Don’t even think about being posh. Get to grips with your arepa, dollop the mojo on the filling and get eating, trying to avoid bits dripping on you. Be warned, once you have crunched into one arepa, you’ll keep coming back for more.
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