P.A.N. Stands for Arepas

Harina P.A.N. is the corn-meal product of choice employed in making Venezuelan arepas. Arepas are the national, daily bread of Venezuela. They can be eaten for breakfast, lunch and dinner, and usually accompany dishes as a bread. They are often stuffed with everything from black beans, to cheese, meat and veggies. The most famous and arguably delicous one is the Reina Pepiada, which comes stuffed with avocado and chicken salad. My personal favorites were eaten con suero, which is traditionally milk left to ferment in a gourd for a couple of days, but practically a mixture of soft white cheeses, milk and salt to taste. It's a true breakfast of champions. Of course, Juana is not a bad competitor to P.A.N., and my grandma sticks by their corn mix for cachapas. On the other hand, you could always make your own corn meal mix.

Whichever you choose, know that arepas date back to pre-Colombian times--in much the same form Venezuelans know today--when they were the traditional daily bread.




Harina P.A.N. - sole defender of arepas in the big urb!