Tom's Proletarian Kitchen

Arepas con Queso Recipe Yields: 10–12 arepas Prep Time: 15 minutes Cook Time: 20–30 minutes Ingredients • 2 cups pre-cooked white cornmeal (masarepa) • 2 teaspoons salt • 2 teaspoons sugar (optional, enhances flavor) • 2 tablespoons unsalted butter, softened • 2 cups (about 8 oz) shredded mozzarella cheese, divided (or a mix of mozzarella and queso fresco) • ¼ cup whole milk (optional, for richer taste) • 2 ½ cups lukewarm water • Nonstick cooking spray or a little oil for cooking Instructions 1.  Make the dough: Whisk masarepa, salt, and sugar in a large bowl. Add butter and 1 ½ cups shredded mozzarella. Gradually mix in milk and lukewarm water, kneading until a soft, cohesive dough forms. 2.  Rest the dough: Let dough rest uncovered for 5 minutes. 3.  Shape the arepas: Divide dough into 10–12 portions. Wet hands to prevent sticking. Roll each portion into a ball. For a cheesy center, make an indentation, fill with 1 tablespo...

Colombia: Arepas y Plátanos y Furia Colombia was the first nation in South America to declare its independence. It’s a land where South America meets Central America, where the soaring Andes converge with the lush Amazon, and where both the Atlantic and Pacific coasts bustle with beauty and life. Simón Bolívar, the founding father of “Gran Colombia,” looms large in the nation’s narrative, a hero whose legacy as a freedom fighter is as important to Colombians as that of George Washington in the United States. Yet, beneath the grandeur of independence and the celebrations of national heroism, the real Colombia is found on the streets, in its markets, and in its kitchens. Between state repression, cartel violence, paramilitary terror, and capitalist exploitation, Colombia’s working-class food is more than just cuisine; it has been the rations for the working-class war that has continued throughout the country’s history. Today we look at how arepas con queso, savory discs of white corn flo...

  Paraguay: Chipa ha Ñorairõ Sopa Paraguaya: Bread of the Strike Sopa Paraguaya (Paraguayan Cornbread) Yields: 8 servings Prep time: 15 minutes Cook time: 30 to 40 minutes Ingredients: 2 cups cornmeal (harina de maíz) 1 cup all-purpose flour 1 large onion, finely chopped 1 cup grated cheese (queso Paraguay or mild white cheese, for example mozzarella) 4 large eggs 1 cup whole milk 1/2 cup unsalted butter, melted, plus 1 tablespoon for sautéing 1 teaspoon salt Instructions: Preheat oven to 350°F (180°C). Grease a 9x9 inch or 8x8 inch baking dish. In a medium skillet, melt 1 tablespoon butter over medium heat. Sauté onions until translucent, about 5 minutes. Set aside to cool. In a large mixing bowl, beat eggs with milk. Add cornmeal, flour, grated cheese, salt, melted butter, and sautéed onions. Mix until well combined. Pour batter into the greased baking dish, spreading evenly. Bake for 30 to 40 minutes, until golden brown and a toothpick inserted in the center comes out clean. ...

  Paraguay: Chipa ha Ñorairõ    Paraguay, like many countries in the Americas, has a fascinating history. But few are quite as singular. After gaining independence in 1811, revolutionary leader José Gaspar Rodríguez de Francia took power and didn't let go until his death in 1840. He sealed the country off from the outside world, funneled state money into infrastructure, enforced strict trade barriers, and even banned Spaniards of European descent from marrying one another in an effort to dismantle the old colonial racial hierarchy. Under his rule, Paraguay became one of the most advanced nations in Latin America while also becoming one of the most isolated.    After de Francia's death, the country didn't ease into the modern world. Instead, it was dragged into the War of the Triple Alliance in 1864, fighting Brazil, Argentina, and Uruguay. The result was one of the bloodiest conflicts in Latin American history, and Paraguay came out of it devastated. T...