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 ...

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 ...

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 ...

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 ...

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, ...

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 ...

“A griddled cake made from white cornmeal, salt, and water, the arepa is the alpha and omega of the Venezuelan diet,” said John Broening in The Denver Post. Popular both for breakfast and dinner, it’s ...

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 ...

Arepas are delicious no matter how you prepare them, but the ones you find in Colombia are different than Venezuelan arepas. Here's how the two differ.

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 ...