Name: Colombian Arepas
Cook time: 20 min
Total time: 40 min
Yield: Makes 10 to 12 cornmeal cakes
Ingredients: 1 cup arepa flour (precooked cornmeal); 1 cup crumbled ricotta salata or grated mozzarella (1/4 pound); 1 cup plus 2 tablespoons water; 1/4 cup vegetable oil

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Photo by Romulo Yanes

These tasty cornmeal cakes can be found grilled, baked, or fried in several Latin American countries. We love this Colombian version—the outside fries up crisp and golden, while the cheesy middle stays wonderfully moist. They can be eaten as a side dish or paired with hot chocolate for an afternoon snack.

Recipe notes

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