If you ask me what my favorite Colombian food is, my answer will always be arepas. I could honestly eat them every single day. They're simple, comforting, and somehow always taste like home. Some of my favorite memories are of watching my grandma make them from scratch. She never measured anything ... she just knew exactly how much water and salt to add. She'd cook them until they were golden on the outside, then serve them warm with butter and cheese. To this day, I don't think anyone has ever made arepas as good as hers. For me, arepas are so much more than food. They're slow weekend breakfasts with my family, conversations around the table, and a reminder that the simplest recipes often become the most meaningful memories.

Preparation:

10 minutes

Cook Time:

15 minutes

Servings

6 small arepas (about 3 servings)

Ingredients:

• 2 cups pre-cooked white cornmeal (masarepa)
• 2½ cups warm water
• 1 teaspoon salt
• 1 tablespoon melted butter (optional)
• Butter and Colombian cheese for serving

Preparation

1. In a bowl, combine the warm water and salt.
2. Slowly add the cornmeal while mixing with your hands until a soft dough forms.
3. Let the dough rest for 5 minutes.
4. Divide into 6–8 portions and shape into round discs about ½ inch thick.
5. Cook on a lightly greased skillet over medium heat for about 5–7 minutes per side, until golden and lightly crispy.
6. Slice them open or serve them whole with plenty of butter and cheese.