Mary Luz Mejia's discussions

Hey- NICELY done Mike!!! Sounds like you ate well and I’m so happy you reconnected with my childhood fave- the humble and versatile arepa! Bien hecho hombre!

There’s some amazing canned seafood products made here in Toronto by Chef Charlotte Langely. The line is called Scout Canning: https://scoutcanning.com/ and she does really great stuff- from Albacore Tuna Conserva to mussels in tomato and oil, FYI.

No problem. I used Harina Pan (it’s the Venezuelan favourite)....

I grew up in Canada, and in Toronto no less where cultures mix and match All Day Long. As long as it tastes good to you- go for it! For me, it has to make some sort of sense, palate-wise. Otherwise, I’m happy to mix it up on my plate.

Yeah- those would work. why not?

Let us know how it goes!? Por favor.

I’m going to work on my pupusas game. I’ll report once I reach curtido and stuffed pupusa nirvana (my fave is smashed beans and cheese).

Different harinas actually. The one for sopes and the like - it’s treated with lime whereas arepa harina isn’t. Here’s a good primer: https://www.thespruce.com/masarepa-precooked-corn-flour-for-arepas-3029290

Yep- you can add cotija or even feta to the masa too. Sky’s the limit...

Exactly why I used it :) If you go the Olive oil route- make sure it’s not strongly flavoured is my advice... (some varietals are pack more of a flavour punch than others)...

Not one hot centavo. Glad you’re inspired to try- arepas are the way to many peoples’ corazon!