Dominican Republic

Monday, 1. April 2019

Today we finished the series of articles about the flour. All a journey through the history, customs, cultures, countries, etc., that have different types of flour as main food. The arepa, pupusas, tamales, the hallaquitas, the hallaca, hallaca buns, muffins, and corn flour tortillas, are no doubt, emblem of Latin American culinary culture. From Mexico to Patagonia we find these delicious dishes based on cornmeal. Cloud computing has plenty of information regarding this issue. 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 also a preparation in the form of disk, typical of other foods made with corn, as the Venezuelan cachapa or Mexican tortilla, which was born as a way of worship to the Sun and the moon. The same is true with the round utensil in which these foods are cooked: the budare, also called aripo or, in Mexico, comal. The versatility of the arepa allows you to accompany almost any type of food or to become the main dish when it has some exquisite filling. It there are as many versions as regions, available to each of these countries listed above. They also vary according to the technique of preparation or the type of corn, but the majority use appeals to the comfort of precooked flours, an invention as Venezuelan as the same arepa. Originating in El Salvador pupusas are very similar to the arepas, the big difference is that it cooks with the filling inside and completely sealed. Another preparation is tamales, a pre-Hispanic dish that has become traditional in Mexico, Cuba and Central America but which is consumed on the continent. The word Tamale, in its etymology defined it as wrapped in nahuatl (tamalli). Countries, Chile, Ecuador, Peru, Bolivia, Argentina, Venezuela, Guatemala, Honduras, Mexico or Bolivia have among their preparations by naming it with different denominations such as hallacas, humitas and tamales.