If you visit Colombia or Venezuela, chances are much greater than zero that you end up with an arepa in your mouth at some point. The corn flour bread is a daily staple in those countries, and for ...

Arepas, those golden brown discs made of corn masa (dough) that usually get stuffed or topped, are the “daily bread” for a lot of Latin Americans (Especially if you hail from my home country of ...

Griddle cakes are elemental. Like porridge and roasted meat, they’re ancient preparations, seemingly slapped together at the fireside for as long as humans have gathered around that fire to eat. But ...

To make the arepas, place the water and salt in the large bowl of a stand mixer. With the mixer on low speed, gradually add the masarepa, then beat for 2-3 minutes; the dough will be soft, but not ...

Chef Andrew Zimmern uses the twice-fried method for traditional Colombian arepas. The first fry turns the masarepa dough into tender corn cakes. Once stuffed, a second fry gets the sandwiches extra ...

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I was born and raised Miami, my mom was born in Brazil, with family that immigrated to Argentina from Lebanon and Syria, and my dad is from Venezuela. Being from Miami, I've also absorbed a lot of ...

When David Gomez left his home in Venezuela for college, he packed an electric arepa maker to ensure he would eat well while studying at the University of Louisiana at Lafayette. Arepas, a beloved, ...

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