Angelica Urrego, owner of Arepa Babe in Phoenix, started cooking Colombian food to reconnect with her roots, heal her soul, and represent her culture. At her stand at the Downtown Phoenix Farmers ...

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 ...

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 ...

These Egg & Chimichurri Sausage Stuffed Arepas are a delicious twist on the classic South American dish. Crispy on the outside and soft inside, these golden arepas are filled with fluffy scrambled ...

Arepas have been a staple in Venezuela for many centuries, and their popularity in the USA appears to be increasing on restaurant and food-truck menus. Might the tasty cornmeal cakes, though, be a ...

I have a lifelong relationship with arepas: I was born and raised in Venezuela, where arepas are not just a nutritious and comforting dish, but also one of the most important culinary legacies of the ...

With the shelter-in-place order, we’re restricted to only virtual trips to our favorite places. Cut to South America. Arepas — flat, round cornmeal patties that can be grilled, baked or fried — are a ...

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 ...