Arepas are the cornbread of Colombia and Venezuela. These round, flat discs made with pre-cooked cornmeal, called "masarepa," make an appearance at almost every meal in these two South American ...

In partnership with the Smithsonian Cares initiative, Smithsonian food historian Ashley Rose Young reached out to cookbook author and culinary educator Sandra Gutierrez to discuss the power of bread ...

An electric griddle, a pack of Harina PAN corn flour, butter, salt and grated cheese. In the newsroom’s dining area, we set up everything and I learned to make arepas.

SAN FRANCISCO -- Pupusas, arepas and gorditas -- while these three Latin American favorites share a common core ingredient, each represents the unique flavors and cultures of the countries where ...

Make ahead: Arepas can be shaped up to 4 hours ahead before cooking; cover with plastic wrap and refrigerate. Follow the cooking instructions, adding about 2 minutes more to the covered cooking time.