ARAUCA

typical costume:

Information:

The department of Arauca is one of the 32 that make up Colombia, this has 72000 inhabitants, and
is located in the northernmost part of the Orinoquia region, being on the border with Venezuela.
The capital of this department has the same name, although it is also known as the Villa of Santa
Bárbara de Arauca, being a good place to know the part of the eastern plains of the country.

A tourist site that you can visit in this city is the Malecón, which is also in the part closest to
Venezuela, and from which you can see the islets that are still inhabited by the aboriginal natives
of the area. Also, I advise you to visit the Los Libertadores Forum where there are presentations of
Joropo, which is one of the most recognized folk dances in the region. A tourist site that you can
visit in this city is the Malecón, which is also in the part closest to Venezuela, and from which you
can see the islets that are still inhabited by the aboriginal natives of the area. Also, I advise you to
visit the Los Libertadores Forum where there are presentations of Joropo, which is one of the most
recognized folk dances in the región.

typical dishes:

The most typical recipes are hallacas, fish picillo, carne asada and Chigüiro. In addition, cachapas,
capon de ahuyama, palmiche, picadillo, sancocho de gallina and pericazas are also consumed.
Among the popular drinks are the majule, vinete and abasute.

The cachapas:

Egg - 1 unit

Wheat flour - 20 grams (2 large spoons)

Sugar - 15 grams (1 large spoonful)

Pre-cooked corn flour - 30 grams (3 large spoons)

Butter - 15 grams (1 large spoonful)

Salt - 5 grams (1 small spoonful)

Yeast - 1 small spoonful

Corn cooked in a tin - 450 grams

Milk - 150 grams

Sliced cheese - to taste

Butter - to grease the pan.

1.First, we drain the canned corn. We must remove all the water we can so that the dough does
not leave us with an excess of liquid.

2. Once drained, put the corn in a medium bowl. Add the remaining ingredients of the recipe to
the bowl.

3.With the help of an electric mixer, we crush all the ingredients until obtaining a paste of rustic
texture, in which some pieces of corn are still appreciated.

4.When we have the dough ready, we cover the bowl with a plastic and put it in the fridge where
we let it rest for 1 hour.

5.After the resting time, we take the bowl out of the fridge. We put to heat a frying pan whose
base we will have greased lightly with a little butter.

6.When the pan has picked up heat, we distribute a good amount of dough in the center of the
pan. For this, we can help with a soup ladle. We extend the dough a little until we have a cake of
approximately one centimeter thick.

7.Cook a few minutes on both sides over medium heat. We turn it over when it is browned on the
bottom and above it has a certain consistency.

8.Repeat the process with the rest of the dough, greasing a little the pan between cachapa and
cachapa if necessary.

9.Just remove from the pan, we spread our cakes with a little butter or margarine, fill them with
sliced cheese (or another ingredient) and serve hot.
 ANTIOQUIA

typical costume:

typical dishes: