Venezuelan
If You Have 3 Ingredients and a Skillet, You Can Make Arepas
These warm, toasty cornmeal pockets can be slathered with butter, stuffed with scrambled eggs, or sandwiched around sliced avocado and cheese.
Arepas
Arepas are a quintessential part of Venezuelan cuisine. I grew up eating them daily in Caracas and I still make them at home on a weekly basis. This cornmeal cake that’s eaten like a sandwich is the daily “bread” in Venezuela.
Arepas with Pulled Pork and Pickled Onion
These hors d'oeuvres should be served warm, so reheat the arepas in batches as platters need replenishing.
Cachapas
These savory-sweet Venezuelan cheesy corn pancakes are endlessly customizable, making them the ultimate kid-friendly recipe or WFH lunch.
Shrimp Vuelve a la Vida
Shrimp cocktail meets hangover helper in this spicy, tangy, refreshing take on a Venezuelan seafood cocktail from Ensenada in NYC.
Hallacas
In this Venezuelan holiday dish, masa is filled with a shredded chicken and beef stew, then wrapped in fragrant banana leaves and steamed—like a tiny present.