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-Style Arepas (Arepas Rellenas)

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.

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

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.

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.

Cuñapes/Pão de Queijo (South American Cheesy Bread)

This cheesy and addictive South American bread goes by many names, but whether you call it pão de queijo, cuñapes, or pan de bono, it's always equally delicious. This version is made with Brazilian fermented tapioca starch for extra tang and an authentic flavor. A combination of chopped Cheddar and Grana Padano cheeses add both a stretch texture and salty bite. Best of all, they bake up perfectly from frozen so you can always have a stash on hand to quell even the most aggressive cheese cravings...

Corn & Goat Cheese Empanadas

Corn and goat cheese empanadas, Flaky, tangy, sweet from the corn, and just perfect for vegetarians or anyone else who just loves an exceptional empanada. These corn and goat cheese empanadas are baked so are more healthy than the usual fried empanada!

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.

The Homemade Pantry's Corn Tortillas

The recipe is simple enough, just masa harina and water mixed, pressed and toasted up in a cast iron pan. Once you make tortillas yourself you might not go back to the bagged version again.

Ajiaco (Colombian Chicken and Potato Soup)

All potatoes originated in the Andes, and Colombia has quite a selection of them, the best being the small, yellow, creamy, buttery papas Criollas. They're eaten deep fried, salt roasted, boiled, or—my wife's favorite method—cooked into ajiaco, a classic chicken and potato soup from the mountains around Bogotá.