A Sweet and Savory Arepa Swap with César and Stephanie | Recipe Drop | Food52
In our latest Recipe Drop, César and chef Stephanie Bonnin of Brooklyn’s Patio Tropical each make arepas, one in the Puerto Rican style and another Colombian. We may be biased, but we obviously suggest you make both.
CHAPTERS:
0:00 Intro
1:10 Starting The Arepa Dough
4:02 Importance of Achiote
5:48 Puerto Rican Arepas Explanation
7:06 Understanding the concept of an arepa that stretches across Latin American cultures
8:11 Making the dough for arepa de coco
11:05 Using “high tech” equipment to roll out the arepa dough
12:30 Frying the arepa the first time
13:31 Adding the egg to the arepa
14:20 Frying the arepa the second time
15:16 Rolling out the arepa de coco dough
15:40 Frying the arepa de coco for the first time
16:06 Adding an egg to the arepa de coco
16:10 Frying the arepa de coco for the second time
16:40 Creation of “El Bryan” (arepa de coco x arepa de huevo)
17:28 Taste Test!
GET THE RECIPE:
Arepas de Huevo:
PRODUCTS FEATURED IN THIS VIDEO:
Fredericks and Mae Large Plastic Cutting Board:
Sawyer Ceramics Salt Cellar:
Miyabi Birchwood Damascus Knife Collection:
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WATCH MORE VIDEOS WITH CESAR:
César’s Old School Puerto Rican Holiday:
Coconut & Pistachio Cream Pie:
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9 Comments
she has great energy
Ik vind het leuk om hier naar te kijken, nadeel is dat er altijd zoveel word bla bla bla bla bla bla 🙄 laatste 5 min zijn het leuks, interessant recept, lijkt me erg lekker. Door dat nutteloos gepraat word de video minder interessant. Ik zou zeggen, wat minder zinloos gepraat en dan maar wat sneller koken/bakken, hou de kijker geïnteresseerd 😉
🏆🏆🏆
My grandpa used achiote oil in a faux paella, it was his best dish. He thought me how to use it in his Mexican rice.
BRING BACK RECIPE DROPS WITH CESAR AND NEA!!!
¡ ¡ ¡Arepas!!!
I learned a lot today. This was interesting.
Is there a reason why Cesar's recent video thumbnails feature only photos of the dish, and not photos of him like they typically do? Like other recent videos and most of your past videos do? Don't be weird, Food52.
in Belize we have fry jacks (all-purpose flour) which puff up similar to Mexican sopapillas, but the dish we make using achiote (or recado, which is achiote and other spices) are salbutes, small corn tortillas (using masa and water) formed into a bowl shape and then deep fried to be filled with your choice of ingredients (I prefer refried beans with fresh avocado and a habanero salsa) – 'salbute' comes from the Yucatec Maya 'sáal' meaning 'light' and 'buut' meaning 'stuffed'