Arepas are a quintessential part of Venezuelan cuisine. I grew up eating them daily in Caracas and I still make them at home on a weekly basis. This cornmeal cake that’s eaten like a sandwich is the daily “bread” in Venezuela.
Made with water, milk, or a combination, the beverage is also made with ground toasted corn, fermented corn, rice, oatmeal, or mature corn cooked in ashes.
