A versatile addition to any meal, arepas will go with pretty much anything you’ll be putting on the grill this summer. A bit like a cross between a corn tortilla and a pancake, arepas were first made by the indigenous people of Columbia and Venezuela, and they’re now a staple of South American cuisine. They can be split and buttered, filled, made into a sandwich, served as a bread to accompany a meal, or served with a dipping sauce or toppings. They’re amazingly simple to make, the trick is to add just enough water and salt until the dough does not crack when formed. Try this recipe from our Food in the Foyer chef Anita Devine.


1 cup corn masa
⅔ cup of water
pinch of sea salt
2 Tbsp safflower oil for pan-frying

Topping Ideas:
black beans
grilled veggies
sliced scallions
ham & cheese


Place masa, salt, and ⅔ cup water in a bowl. Mix well using hands until mixture becomes a soft moist dough. Cover and let dough sit for 10 minutes.

Form dough into small ½ inch flat round patties.

Warm oil in a cast iron skillet, place masa patties in pan. Cover, reduce heat to low and pan-fry the patties for about 10 minutes. Flip and fry on the other side until golden brown and crispy.