On the road north from Bogotá to Tunja, there's a place we regularly stop for arepas, the corn flour and cheese patties that are a staple of Boyaca cuisine. "The National Arepa Factory", it is humbly named, although there is a stretch of about ten kilometers that is completely lined with restaurants and cafes selling arepas, so I suppose you have to try to make your mark one way or another. On Saturday they decided to push the boat out and make a very special welcome for their vegetarian customers. A severed cow's head hung by the door, its tongue sticking out at a bizarre angle, blowing a belated and futile raspberry in the face of the slaughterman. Still fancy an arepa, or have you suddenly lost your appetite?
|Once the truly perfectionist arepa maker has cooked the arepa
on both sides, he or she then plonks them down onto
little rotating platters next to the charcoal, so that the edges
get browned and crisped up.