A generic term used for pre-cooked cornmeal, which is the most popular brand in the country (it is the essential ingredient for making staples like arepas).
We need to buy Harina pan for the arepas. / I want to eat cornmeal buns.
A term for people from the Venezuelan Andes, specifically the states of Merida, Tachira, and Trujillo. It is used both affectionately and as a slur. Because the Andean region is less crowded and has a slower pace of life, the word is sometimes used to imply someone is slow-witted or foolish. (The Venezuelan Andes are known for having a colder climate and a more reserved, polite culture than the Caribbean coast).
Wow, that gocha is really beautiful and very smart. But you just had to be a gocha, man, everything here has to be done so fast, if you don't keep moving, they will walk right over you.
A sweet food made of toasted cornmeal ground into a fine powder and mixed with sugar (it is a traditional snack in the Dominican Republic, often sold as a dry powder in small paper cones).
A type of arepa (a traditional Venezuelan cornmeal cake) stuffed with a cold salad of shredded chicken and avocado mixed with mayonnaise. (The name was created in the 1950s to honor Susana Duijm, the first Venezuelan to win Miss World; pepeada was slang at the time for a woman with a curvy figure.)
I want two reina pepeadas. Give me one reina pepeada to go.
An arepa (a grilled cornmeal patty) filled with black beans and shredded white cheese (the name refers to the contrast of black and white colors resembling domino tiles).
A rhythmic chant used to cheer on a team or athlete, or to mock opponents by suggesting they lack energy or spirit. (In Dominican sports culture, specifically baseball, this is a traditional call and response used to hype up the crowd).
What are they missing? arepa. What do they have? lots of arepa.
A traditional cornmeal wrap of Taino origin (referring to the indigenous people of the Caribbean). It is made from corn dough wrapped in corn husks or plantain leaves and then boiled. They are a common breakfast snack, particularly well known in the southern town of Bani.
A traditional Dominican cornmeal cake. It differs from standard cake because it is made without eggs and is traditionally baked in a pot using charcoal heat applied to both the top and the bottom. It is often served with hot chocolate, ginger tea, or milk. A savory version (Arepa Salada) is also popular and frequently eaten with avocado.
Dalila's arepa is the tastiest in the country. In one area of Jarabacoa, the whole town makes a living selling that delicious treat. - 10 pesos worth of arepa; give me a piece from the corner.
A small, seasoned fritter made from grated cassava (yuca) and deep-fried until crispy. (A staple snack sold at outdoor street food stalls known as frituras).
I am going to the fry shop to eat a couple of chulitos.