Arepas are delicious corn cakes with origins in Colombia and Venezuela, and ever since I tried them at The Arepa Lady in Jackson Heights and at Caracas at Rockaway Beach, I wanted to learn to make them at home. So I met up with my friend Lizzette, who gave me some key pointers for making arepas.
The first tip? Use this P.A.N. flour. I originally purchased another brand of arepa flour, or pre-cooked yellow cornmeal, and it was no good. I made some pretty sad arepas. P.A.N. or bust. I found the flour at a grocery store near my apartment, but if you can’t find the flour near you, it is available online. Continue reading
Figsinmybelly 