Similar dishes
What ingredients are needed to make arepa?
Arepa
In Colombia, the "arepuela" is similar to the traditional "arepa". It is made with wheat flour and sometimes anise, and when fried, the layers expand and the "arepuela" inflates, similar to miniature tortillas or pancakes. This is very common in the interior of Colombia. In the north, "bollos" are popular for breakfast and made with the same dough as an "arepa", but boiled rather than fried, giving them a texture similar to matzo balls or Czech bread dumplings. In Costa Rica, "Arepas" can be made from batter, and may be similar to pancakes. There are at least two sorts, the "pancake" "arepa", which is made with baking powder, and the "big flat" "arepa", which is made without baking powder. These big flat "arepas" are, in size, not unlike the big tortillas one finds in Guanacaste (northern Costa Rica), (i.e. some twelve inches in diameter) and are made of white flour and are sugary. Once perfectly cooked, they should resemble a "giraffe skin", or a "jaguar skin" (i.e., white/yellowish with brown spots). In Mexico, Gorditas are a similar fried dish, but are different from tortillas. In Puerto Rico, "arepas" are made with maize meal, coconut milk, lard, butter, flour, and baking powder. Preparation and cooking varies according to city and family tradition. In El Salvador, Pupusas are similar flat cakes, but the most important difference is the traditional dough is made from nixtamal. It is also filled before it is cooked, usually some pork, white cheese or black beans. Other stypes of "pupusas" are now made from rice dough, particularly in the town called Olocuilta in the department of La Paz. There are also some newer versions of the dish based on plantain dough.