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Latin Cocktail Party

Slide 16 of 21

Crispy Arepitas with Mozzarella and Chorizo

Arepas, fried or baked skillet breads made from corn flour, are eaten night and day in Venezuela (usually stuffed) and Colombia (usually not). Bernstein says they're also her favorite snack at street fairs and carnivals in Miami. Here, she makes mini arepas, or arepitas, to serve as canapés, adding cheese and chorizo to the dough. They're her answer to the corn dog.

Plus: More Appetizer Recipes and Tips

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