Instant Love: Arepas

I'm pretty sure every Latin American country has some sort of corn-based dough that is grilled, steamed, or fried.  Okay, maybe that's an exaggeration, but there are a lot of variations.  Tortillas, sopes, pupusas, huaraches, tamales, chuchitos, garnachas (they're fun to say). I love me the arepas. I haven't had one in a really long time (surprisingly, not a areperia in Pittsburgh) but while visiting some friends in New York this summer, we stopped at Caracas Arepa Bar for a late lunch, and the memory of those corny sandwiches has stuck with me.  Essentially, arepas are really thick tortillas that you can cut and stuff with all sorts of things - black beans, pinto beans, pulled pork, avocado, cheese, sour cream, you name it.  Eat it like a messy sandwich.  Or just pile the good stuff and eat it with a fork. 

You have to buy "masarepa," not just plain masa or masa harina or corn meal.  I don't know why, but I tried it once with Maseca and it was a total fail.  I got my masarepa at the Mexican grocer in the Strip, but I'm pretty sure major grocers will carry it as well. Follow the directions on the bag.  It's really easy: buy masarepa, add water, fry. Add cheese at your leisure.  Couldn't be more simple.