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One of the typical Venezuelan breakfast dishes: "arepa" with "perico" and "queso blanco". Arepa is a cornmeal bread made with precooked cornmeal, water and salt (some add milk or eggs or sugar or stock) which are kneaded. Then you form a ball in your hands and flatten it. You may either bake it (like the ones on the picture) or fry it. There also are arepas made with wheat flour, but mainly in the Andean region and these arepas are extremely flat.

Venezuelans eat arepas practically every day. Arepas can be filled with regular stuff such as different Venezuelan cheeses, or more sophisticated fillings such as quail eggs in a mixture of mayonnaise and ketchup; shredded meat (carne mechada); black beans or black beans with white cheese (like the one in the picture) - which are called "domino"; chicken salad and avocado (called "reina pepeada), just to name some alternatives.

Another popular filling is perico (on the picture), which is scrambled eggs with tomatos, onions, peppers (and sometimes cheese or ají dulce or ají picante - sweet or hot chili). It is seasoned with salt and pepper, but I like to add a dash of sugar. Some people also add coriander.

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