Arepas, fried or baked skillet breads made from corn flour, are eaten night and day in Venezuela (usually stuffed) and Colombia (usually not). Michelle 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.
MAD GENIUS TIPS VIDEO
Tune in on Wednesdays at 10PM ET for Top Chef: Boston, the 12th season of Bravo's Emmy-Award winning, hit reality series.