The arepa tumbarrancho is much more than a simple meal, it is an emblem of the ZULIAN FLAVOUR and a reminder of those mornings in Maracaibowhere the smell of fried arepa and mortadella flooded the streets.
For the Venezuelans that we are away from home, the arepa tumbarrancho is a way of reconnecting with our roots and with those family moments that we miss so much.
This dish, which was born in the areperas and street stalls in the Zuliacombines simple ingredients, but full of flavour, such as the fried arepa, mortadella, cabbage, sauces and handmade cheese.
The result is a explosion of textures and tastes which perfectly reflects the Maracucho spiritgenerous, tasty and unique.
While we often associate the arepas with quick breakfasts or dinnersthe arepa tumbarrancho has earned a special place in the Venezuelan cuisine for its strength and its ability to satiate even the biggest appetites.
Moreover, it is a dish that has the power to transport us back to those days when, after a long day, nothing felt more comforting than sitting down with friends or family to enjoy a tomboy well done.
Therefore, in this article, we are going to guide you step by step so that you can prepare this delicious recipe at homeno matter where you are in the world.
Because we know that being far away isn't easy, but a good arepa tumbarrancho has the magic of bring you a little closer to VenezuelaLet's get to work!
Discover its origin and its connection to Zulia
Talking about the arepa tumbarrancho is to talk about Maracaiboof its people and its cheerful and generous spirit.
This dish was born in the streets of the capital of the state of Zuliawhere the areperas and street stalls became the perfect setting for its creation.
They say that the tumbarrancho was born as a way to take advantage of simple ingredients, but full of flavour. And so, they created a hearty meal, ideal for those looking for something quick, delicious and that would leave them satisfied for hours.
Originally, the arepa tumbarrancho was nothing more than a fried arepa stuffed with mortadela and hand cheese, but like everything else in Maracaibo, creativity was doing its thing.
Gradually, more and more ingredients were added, such as the shredded cabbage, sauces, and even variants with meat or chicken. This development reflects the zuliano's characteralways looking for more flavour, more colour and more joy in everything he does.
It is no coincidence that the tumbarrancho was born in a region known for its vibrant culture and open-minded people.
The maracuchos are known for their hospitality, their easy laughter and their love of good things, and the tumbarrancho encapsulates all that.
From the arepa frying, The crunchy and irresistible crust, the abundant stuffing that gives it that crunchy and irresistible touch, and the abundant filling that does not skimp on flavour, each mouthful is a feast of textures and tastes.
For the zulianosthe tumbarrancho is part of its gastronomic heritagea dish that defines them. And for those of us who are outside Venezuela, preparing and sharing it is a way of feeling closer to home.
How to prepare the irresistible arepa tumbarrancho, step by step.
Fancy a good arepa tumbarrancho? If you are far from Venezuela and you miss that crunchy and delicious taste, we bring you another recipe of Ricardo Estrada (@aerepologo), so you can cook it from anywhere in the world.
It's simpler than it sounds and will certainly make you feel a little bit closer to Maracaibo. Let's take it step by step, so let's get to work!
Ingredients we will need
For the arepas:
- 2 ½ cups of pre-cooked corn flour (type Flour Bread)
- 2 cups of water
- Pinch of salt
For the batter:
- 2 cups of wheat flour
- Mustard to taste
- 2 eggs
- ½ cup milk
- ½ glass of water
For the filling:
- Mortadela (the classic of the tumbarrancho)
- Hand cheese (if you don't have any, you can use other fresh cheese that melts well)
- Chopped cabbage (finely)
- Tomato strips (seeded)
- Tomato, mayonnaise and mustard sauces, to taste!
Steps to follow
Preparation of the arepas:
- First, let's go to the basis of our tumbarranchothe arepa. In a container, pour the 2 cups of water and add a pinch of salt. Gradually add the pre-cooked maize flour while stirring to prevent lumps from forming.
- Let the dough rest for a few minutes. 2 minutes so that it sets. Then start kneading until it is smooth and manageable. If you feel it is too dry, add a little more water.
- Form small balls of dough and flatten them with your hands to make arepas. Place them in a budare or preheated frying pan and cooking by 4-5 minutes on each side, until golden brown.
- When they are ready, place them in a preheated oven at 250 °C for some 5 minutes moreThe frittatas are then cooked to perfection on the inside. Then leave them to rest for a while while we prepare the rest.
Preparation of the batter:
- This step is key to give it the crispy, golden touch that characterizes the tumbarrancho!
- In a bowl, mix the 2 cups of wheat flour, the eggs, ½ cup of milk, ½ glass of water, a bit of salt and a dash of mustard.
- Stir everything very well with a fork or whisk until you get a homogeneous mixture without lumps. This mixture is what will give the arepa that delicious batter.
Arm the tomb raid:
- Now comes the fun part, putting the arepa together! Take one of the cooked arepas and open it in half (being careful not to break it!). Put a good amount of mortadella inside the arepa.
- Once stuffed with mortadella, dip the arepa into the batter mixture. Make sure it is well covered on all sides.
- Heat a frying pan with plenty of oil. When it is very hot, fry the arepa until it is golden brown and crispy on the outside. This process only takes a few minutes, so keep an eye on it so it doesn't burn.
- Once golden brown, remove the arepa from the pan and place it on absorbent paper to remove excess oil.
The finishing touch:
- Your tumbarrancho is almost ready! Open the arepa again (be careful, because it will be hot) and finish filling it with hand cheese, chopped cabbage, and tomato strips. Don't forget to add the sauces, that's the finishing touch.
- And just like that you have your arepa tumbarrancho! Crispy on the outside, juicy on the inside, and with all the Zulian flavour you miss so much.
It's perfect for sharing with friends, or just to enjoy a bite of nostalgia and feel closer to home.
If you've been looking forward to cooking, don't miss our recipes from sweet arepa y Spanish arepaThey are delicious!
Cook and share your recipe
Would you like to prepare your own arepa tumbarrancho at home? At CuriaraWe'd love to hear how it went.
This recipe is a wonderful way to reconnect with our roots and to relive those flavours that fill us with nostalgia and joy. Whether you're in any corner of the world, making your own tumbarrancho is a worthwhile experience.
When you finish preparing your arepaDon't leave us in suspense! Share your photos and let us know how they turned out.
Did you follow the recipe to the letter or did you add your personal touch? Maybe you used a different cheese or incorporated a special ingredient that gives a twist to this Zulian classic.
Every experience is unique and deserves to be celebrated, so we want to hear your stories. You can comment on our post or upload photos to your social media using the hashtags #ArepaVenezolana, #AventuraGastronomica, #SomosVenezolanos, #VenezolanosPorElMundo, #TradicionesVenezolanas, and #SoyVenezolano.
By doing so, you will not only help us to inspire others to take up cooking, but you will also become part of a community that shares the love for our gastronomy and our traditions, no matter where we are.
In this way, together, we keep our customs alive and celebrate the Venezuela's rich culinary heritage.
Each arepa being prepared is a act of love that unites families and friends, and a way to share a little piece of our culture. So don't forget to tag us and make some noise in the kitchen! We want to see your creativity in action and enjoy the wonders you are capable of.
Curiara, uniting families.
