Arepas – the backbone of Venezuelan cuisine – NBC Chicago

In China, it’s rice. In France, bread of course. And in countries like Colombia and Venezuela, the arepa forms the backbone of the cuisine.

NBC 5’s Food Guy Steve Dolinsky has been searching for a few good versions as a way to kick off Hispanic Heritage Month, which starts Friday. There are several options for the arepa in Chicago, and all use the same brand of corn flour, but they get creative when it comes to the fillings.

Understanding the arepa provides a window to Venezuelan cuisine. At Bolivar & Lincoln, just a few blocks south of Wrigley Field, three brothers took it upon themselves to share their culture.

“We see it as a way of being ambassadors of our country and beyond our country, our people,” said Alejandro Balza, the co-owner of Bolivar & Lincoln.

Corn flour, salt and water are turned into dough, which is formed into thick discs then cooked.

“It’s kind of like a round pocket that is baked over a griddle,” he said.

Split open then…