Arepas have been found in Central and South American homes for centuries for good reason. These satisfying corn cakes are versatile and delicious. Made from pre-cooked white or yellow cornmeal known ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

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 ...

Quintessentially Colombian, the arepa is a corn pancake that’s griddled or fried to perfection. How you enjoy them — stuffed with meat or green chickpeas — depends on your region or favorite Bogota ...

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 ...

From taco recipes stuffed with any filling you can imagine to food trucks parked on city streets selling arepas, Hispanic food is a huge part of the culture in the United States. Hispanic cuisine ...

A snap to make, these tender, sweet corn arepas de choclo from the food stylist Mariana Velásquez make an excellent summer meal. By Melissa Clark In Colombia, where the food stylist Mariana Velásquez ...