Hot Chocolate with Cheese
(A tradition that melts in your mouth and warms the soul)Some things are simple… and taste like home.A thick, rich hot chocolate made with Chocolate Corona, paired with soft white cheese cubes that slowly melt at the bottom of your cup—this is one of those pleasures that needs no explanation.Perfect for chilly mornings, soulful snacks, or any moment when all you want is a cup that feels like a hug.Ingredients (for 2 cups):2 cups of milk (can be whole or plant-based)3 tablets of Chocolate Corona Tradicional6–9 cubes of semi-firm white cheese (like queso campesino, costeño, or paisa)[Optional: a bit of grated panela or cinnamon]How to make it:Heat the milk in a pot over medium heat.Once it’s hot (but not boiling), add the chocolate tablets and begin stirring.Here’s the special touch:I use a traditional wooden whisk (molinillo) and beat it with intention until the chocolate melts completely and a thick, beautiful foam forms on top.Serve immediately in deep mugs, and drop the cheese cubes right into the bottom.Let them sit for a few seconds to melt… then enjoy every sip slowly—with a spoon, with bread, or just with joy.Personal Tip:Sometimes I scoop out the melted cheese with a spoon.Sometimes I bite into it between sips.There are no rules. Just bliss.
Arepa Reina Pepiada(My favorite arepa. A bite of home.)If there’s one arepa that truly feels like home, this is it.Reina Pepiada is my favorite—it’s creamy, juicy, satisfying, and full of Venezuelan soul. It reminds me of family dinners, soft arepas in hand, filled with that perfect mix of chicken, avocado, and mayo.It might sound fancy, but it’s incredibly easy to make with just a few simple ingredients and a lot of heart.Ingredients:For the arepas (makes 2–3):1 cup of Harina PAN (Venezuelan pre-cooked cornmeal)1¼ cup warm water½ tsp saltFor the filling:1 cooked chicken breast, shredded1 ripe avocado2–3 tablespoons mayonnaise (adjust to taste)A squeeze of lime juiceSalt to tasteOptional: chopped cilantro, garlic, or a bit of grated onion for extra flavorHow to make it:Make the arepas:In a bowl, mix the warm water with salt. Slowly add the Harina PAN while mixing with your hand until a soft, lump-free dough forms. Let it rest for 5 minutes.Shape the dough into round patties and cook on a hot skillet (no oil needed) until golden brown on both sides. You can finish them in the oven for a crispier crust if you’d like.Prepare the filling:In a bowl, combine the shredded chicken, avocado, mayo, lime juice, and salt. Mash the avocado slightly to create a creamy texture, but leave some chunks. Add any extras you love—cilantro, garlic, or onion—for that extra punch.Assemble your arepas:Slice each arepa open like a pocket and stuff generously with the creamy chicken-avocado mix.✨ And that’s it.Reina Pepiada is more than just a recipe—it’s a piece of Venezuelan identity wrapped in warm cornmeal.Every bite brings me back home.