Arepas de Chocolo are absolutely my favorite arepas. I would eat them every day if I could. These traditional and popular arepas from the Andean region of Colombia are the perfect breakfast or afternoon snack served with a hot cup of coffee or hot chocolate.

These arepas can be a little tricky to make but I have a tip that can help make the preparation relatively easy, and of course the more you make them the better you become at getting them just right. I like to start cooking them on top of the stove and finish them in the oven, this will help prevent them from breaking up. And, it is very important to use very fresh corn for this recipe.

If you decide to do the whole process on the stove top, be sure the pan it is well heated. Since the arepas are pretty delicate, you have to be careful when turning them.

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The first time I ate deviled eggs was about nine years ago, when I first came to the United States. I never heard of this delicious and simple appetizer while living in Colombia. For those who have never heard of Deviled Eggs, they are hard-boiled eggs, cut in half and filled with the hard-boiled egg’s yolk, mixed with different ingredients.

They are simple and easy to make and a great picnic food. There are many variations of this egg dish. I made Shrimp Deveiled Eggs and they were fantastic, I could not stop eating them.

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This is one of my favorite Colombian snacks. I’m just pleased that I no longer have to go to Colombia to eat this delicious and traditional Pan de Queso.

Have you ever tried to make a food that you loved when you were a child and had a difficult time duplicating the taste of your memory…and while using the ingredients from another country? Sometimes, even when the flavor is right, it doesn’t feel right. But hold out for those rare times that everything falls into place, like with this bread! This photograph hardly does them justice, but trust me, you are going to love this Pan de Queso.

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It is tough to think of a better lunch on a spring day than a beautiful crispy, golden puff pastry filled with roasted vegetables, asparagus and creamy queso fresco. This tart was absolutely delicious, we all loved it! It would be great for brunch too.

Serve with a green salad on the side. I hope you enjoy it. Read more…

It may have become apparent by now just how much I love arepas. I could eat them at every meal. This lunch was so good… a crispy arepa with simple and beautiful toppings… creamy tuna and shrimp.

Arepas have been a fairly trendy lunch fare in Colombian restaurants for a while. Originally, “arepas” were usually eaten for breakfast with butter and topped with eggs or cheese. But the uses of arepas have changed and they are now used for simple, easy and delicious lunch and dinner main dishes as well.

A corn cake, on which ingredients are laid, creating a sort of open-faced sandwich. This simple idea can lead to an infinite number of variations. Like this Arepa with Atún y Camarones that I made for my sister and I for lunch about 3 weeks ago. Enjoy! Read more…

This dish of eggs scrambled with pieces of arepa and tomato-onion sauce is a popular breakfast served in Colombia. There is no better way to start the day!

You can serve this dish with Colombian chorizo, avocado and beans on the side. Migas de Arepa is designed to use up old corn arepas. The results won’t be the same if you use arepas made with masarepa. And by the way, migas means “crumbs” in English.

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Asparagus and Tomato Frittata…simple, seasonal and absolutely delicious.

Asparagus are in season so, they are cheaper and fresh! This a tasty and wonderful vegetarian breakfast or lunch dish. Try it!

When you are buying asparagus, look for firm stalks. The cut end should look freshly cut and not too dried out. The length of the stalks should be all or mostly green. And, cook the asparagus as soon as possible after you buy them.

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