Similar Recipes
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Colombian-Style Arepas (Griddled or Grilled Corn Cakes)
A primer on how to make basic Colombian-style arepas, from mixing the dough to shaping the cakes and cooking on a griddle or grill.
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Venezuelan-Style Arepas With Pulled Pork (Arepas Rumberas)
Made with pork shoulder stewed in stock with roasted chiles and onions, this is my own take on arepas rumberas—"Party Arepas," so-called because they're the kind of thing you want to eat after a night of drinking.
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Cheese-Stuffed Colombian-Style Arepas
Colombian-style arepas often have crumbled cheese mixed right into the dough. An even more intense option: arepas made with a thick layer of melty cheese stuffed right into the middle.
Venezuelan Black Bean and Cheese Domino Empanadas
Domino Empanadas hail from Venezuela, and feature a black and white filling reminiscent of domino tiles. Black beans and mild, melty cheese make up the filling. A crispy, fried cornmeal dough provides the vessel to contain all the yummy flavors inside!
Arepas con Queso inspired by Encanto — Binging With Babish
Quick and easy episode this week folks! Arepas con queso may be the comfort food of choice for family matriarchs who can heal wounds using ancient magic, but they can also be whipped up by anyone with some masarepa (a kind of pre-cooked corn flour) and some cheese. Let's see if the shortest-ever epi
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Golfeados (Venezuelan Sticky Buns)
The result: buns that are candied on the outside and soft, buttery, cheesy, and spiced inside their coils.
Sweet Potato Black Bean Empanadas
These small vegetarian sweet potato black bean empanadas feature a super flaky and delicate crust with a cozy savory-sweet filling.
Ham and Cheese Empanadas
These flaky Ham and Cheese Empanadas feature a deliciously creamy and cheesy filling studded with smoky bites of ham. They are common among various Latin American countries including Cuba, Argentina, and Chile.
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Empanadas de Queso (Argentine Cheese Empanadas)
Empanadas are found up and down Argentina. But in the Northwest city of Salta, a red chile pepper-dyed dough stands out among the rest.
A Beef & Cheese Empanada Recipe: Baked or Fried
This beef and cheese empanada recipe is just as good baked or fried, and you don’t have to change ANY ingredients. Try this versatile beef empanada recipe!
In Venezuela, arepas tend to be thicker, with savory fillings sandwiched into them after splitting. Here the arepas are browned, then finished with gentle heat.
Serve With
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Ensalada Miraflores (Corn, Bean, and Cheese Salad) From 'Ceviche: Peruvian Kitchen'
Hearty bean-based salads are one of my favorite dishes in the summertime. I grew up eating a corn and black bean version, but these days I'll throw just about any vegetable into a bowl with a can or two of beans and a tangy dressing and call it dinner.
Tostones with Tomato Salsa
Tostones is a classic across Latin America and definitely a favorite side dish. Follow our easy-to-make tostones recipe and I promise you won't be disappointed!!
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Fried Plantains With Black Beans, Roasted Poblanos, Avocado, and Pickled Red Onion
[Photographs: J. Kenji Lopez-Alt] Patacones are the Colombian equivalent of Caribbean tostones—double-fried green plantains. Just like cooking a french fry, you start with a starchy chunk of green plantain, cook it once at a low temperature, then cook it a...
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Patacones Con Hogao (Colombian-Style Fried Plantains with Tomato-Onion Sauce)
You can serve these as-is as a side dish (they commonly go with whole fried fish), or you can make a sauce for them.
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Brazo de Reina From 'Yucatán'
Brazo de reina is a large tamal filled with hardboiled eggs and served in generous slices. The name translates to "Queen's arm," which does little to describe the delightful complexity of the dish. David Sterling's recipe may be time-consuming, but what emerges at the end of the process is a glorious representation of the flavors of the Yucatán.
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Vigorón or Chicharrón con Yucca (Yucca and Pork Rinds)
Soft starchy yucca is paired with crisp fried pork rinds a bright and vinegary slaw of cabbage, tomatoes, and onion in this Nicaraguan classic.
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Small Plates: 4 Spanish Tapas That Use Only 4 Ingredients Each
Intended as a cheap way to draw customers into drinking establishments, the most traditional tapas are easy to make, inexpensive, and go perfectly with booze. Nobody wants throwing a party to be a chore, least of all the cook. In that spirit, here are 4 simple tapas that require only 4 ingredients (aside from salt, pepper, and olive oil). They're guaranteed to get the mixers mixing and the shakers shaking.
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Jalea (Peruvian Fried Seafood Platter With Lime-Marinated Onion & Tomato Salad)
One of the world's great fried seafood dishes, jalea features a pile of fried seafood including fish, shrimp, and calamari that's topped with a bright, refreshing, slightly spicy salad of lime-marinated red onion, tomato, and cilantro. This version is made with a beer batter that comes out incredibly light and crisp.
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Peruvian-Style Flounder Ceviche From 'The New Southern Table'
At first, I wasn't really sure what to do with the sweet potato slices that accompany Brys Stephens's Peruvian-style ceviche in his cookbook, The New Southern Table. They didn't strike me as particularly compatible with the gently pickled fish. Then I grabbed a slice with my hand, pretending it was a tortilla chip. Genius.
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Tamales de Queso (Cheese Tamales) From Ceviche: Peruvian Kitchen
These tamales, from Martin Morales's cookbook, Ceviche: Peruvian Kitchen, are much different from their Mexican brethren. Instead of using a dough made from masa and lard, they're made with pureed fresh corn, cooked down with butter, garlic, chili paste, and a touch of sugar.