Creativity Each Day

Andean Venezuelans

Flour converted into dishes Latinos – part I the process of writing opinion articles is exciting and a never ending job. Go to bed with thoughts of what they will write, gets up the next day with new ideas; then comes the ideas are unified to make sense of the article. The article has not been completed when it already begins to think of the next, but is written article others are generated in chain. This has been the case of the column the flour food primary of humanity, where genre subsequent writings. After writing the flour converted in Pasta, I went to bed thinking that you happened with Andean wheat Venezuelan Arepas, or the famous Tequenos, or pastries popular in the Caribbean. As well, this reasoning the article in this week is born the flour converted in dishes Latinos.

We already wrote that wheat flour is one of the three most important foods in the world and perhaps one of the more offer versatility. We know that transforms into bread, pasta, but it is also used in a wide variety of dishes Latinos who make up the typical cuisine of each nation. There are the typical Andean wheat arepas in Venezuela’s Andean Venezuelans, who unlike the others, this arepa is not corn, but wheat flour. For a kg. of flour, used 2 cups of water and 200 Gr. Butter.

Some people add 2 eggs, cup milk powder and up to 2 tablespoons of grated white cheese. 1 Cup of Mead of papelon placed him in Tachira State. They become big and thin. Cook on a budare (iron), before, prick with a fork. Traditional Venezuelan-based wheat flour the tequenos whose name comes from Los Teques constitute another dish. It is an appetizers (Cap) of cylindrical shape. It consists of a soft cheese bar, covered by exquisite dough rolled into a spiral.