Corn bread: delicious. Corn tortillas: awesome. So why would have any doubt about corn cakes? These thin, round flatbreads, a staple in Venezuela and Colombia, are some of the tastiest and most versatile sandwich wrappers you’ll find anywhere in the world. They don’t even have to be in sandwich form to be appreciated; they’re often eaten plain as a side dish, or simply with cheese or avocado.
But when split and piled with toppings, as is often done in Venezuela, it’s a magic moment. You’ll find arepas stuffed with all manner of fillings, from stewed beef to shredded chicken—the variety is endless.
The “bread.” Arepa technically refers to the corn cake itself, which should be griddled crisp on the outside; they’re best served hot.