Arepas start with finely ground white or yellow cornmeal (masa) mixed with salt, butter, hot water and cheese. A little sugar doesn't hurt. The mixture is worked into soft and somewhat sticky dough ...

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, ...

Place the cornmeal, water, butter, and salt in a 12-inch bowl; mix with a fork for 30 seconds until all ingredients are hydrated and form a paste. Cover and set aside for 5 minutes. Turn onto a work ...

If you've ever debated the merits of pupusas and arepas, you're not alone. These beloved Latin American staples have similar roots but vastly different executions, making them equally cherished yet ...

For Irena Stein, an arepa represents much more than just a meal. The crispy corn patty is a symbol of her Venezuelan heritage, a staple of her restaurant career and a means of bringing people together ...

MOBILE, Ala. (WALA) - Chef Manny is making a egg ham and cheese arepas, served with an Island Smoothie with Don Q Rum. 2 cups pre-cooked white corn meal flour. Mix all ingredients together until ...

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Elena Valeriote is a writer of stories about food, farming, culture, and travel that explore the connection between people and place. Her work has appeared in publications including Gastro Obscura, ...