The A-Maize-ing Arepa

Tuesday, July 19, 2016

In the South, there is not much we love more than corn bread. Take a big leap south (think Venezuela) and the love of corn bread is just as strong, but with a South American flair.

For hundreds of years, Venezuelans have been turning corn into amazing little sandwich breads called Arepas.  Lucky for us, this gem of a recipe has travelled north, to the South, and is on our menu this week!

Originally, fresh corn was the base for all Arepas, which was labor intensive and time consuming. But with innovation, came a quicker way to prepare this South American staple. Today, most Arepas are made with pre-cooked corn flour, known as masa harina.

Falling somewhere between an English muffin and a pancake, Arepas are perfectly suited to be stuffed with any delicious filling. Typically, it is filled with cheese or meats but the possibilities are endless. In South America, they’re enjoyed for breakfast, lunch and dinner.

Chef Nick Melvin, always the pork enthusiast, chose to stuff this week’s arepas with Pine Street Market’s pulled pork. Topped with a tangy cabbage slaw and Caly Road Creamery’s feta cheese, they’re sure to be a hit for the whole family. Best of all? They’re our kid-approved meal, which means you’ll be saving $8 on a meal for 4.