This was sorta sometimes my breakfast as a kid. My mom isn’t Colombian so this wasn’t something she made for us. Instead, it was something that my dad’s aunt taught me how to make. But since I was a lazy teenager, I never wanted to make them. I’d drive to this little Colombian restaurant near my house where they sold them frozen in batches of twelve. I’d just heat them up in oven and boom…breakfast, lunch, a snack. They always were more cheesy than maybe they should be and I was totally ok with that. This and a Colombiana (a bright orange soda) were always my favorite after-school combination. In fact, all of my friends–none who were Colombian or even Latino–would come with me to the Colombian restaurant to eat arepas. Arepas are made with MASA. It’s considered more like corn flour than corn meal. They couldn’t be simpler. Once the corn flour is mixed with a combination of warm water, butter and salt, it rests. This gives you time to get your skillet on the stove and your mozzarella cheese all ready. And then the arepas are formed and stuffed with shredded mozzarella. You could get fancy with your …

Share: