Ask a Venezuelan what they miss most about home, and the answer usually comes back fast. It is rarely a fancy dish. It is the arepa, the round, griddled corn cake that shows up at breakfast, lunch, after midnight and at every hour in between.
An arepa is corn flour, water and salt, patted into a disk about the size of a coaster and cooked on a flat griddle until the outside turns crisp. The inside stays soft and steamy. Split it open like an English muffin and stuff it with whatever the day calls for.
Continue reading
