Another difference? “The Venezuelan arepa is made from corn flour, and we use the corn itself,” explained Andrés Giraldo Rueda, 35, a manager at a Sancho Paisa restaurant in Medellín.

The round cornbread delight appears everywhere from breakfast plates to late-night snacks, woven deeply into the fabric of each nation.

Mafe and Coco Cabezas' Toast-It line of products includes what they call "guilt-free" corn and cassava flour arepas. (Toast-It) Bísness School: You and Coco think, “Toast-It is a good idea.” ...

To make arepas con queso, you'll need masarepa flour, salt, sugar, unsalted butter, freshly shredded part-skim mozzarella ...

Add flour, warm water, flax seeds, and chia seeds to your bowl. Next, add smoked paprika. It is super aromatic and adds tons of flavor. Then, add salt, one egg, and olive oil. Mix everything ...