Corn
Arepitas de Maíz
Dominican Republic
Dominican small, fried cornmeal fritters, crispy outside and soft inside, served with coffee or hot chocolate. A breakfast and snack staple, simple and savory.
Original eatfuls sticker artwork
What it is
A closer look at Arepitas de Maíz.
Dominican small, fried cornmeal fritters, crispy outside and soft inside, served with coffee or hot chocolate. A breakfast and snack staple, simple and savory.
What to look for
Know it when you find it.
Small, golden, crispy cornmeal fritters, round and soft inside, served warm with coffee or hot chocolate.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Arepitas de Maíz.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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Colombia
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A Caribbean-coast bollo of clean, ground white corn wrapped in corn husks and boiled. Served with suero costeño and cheese, it is a simple coastal breakfast.
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A Panamanian corn dough wrapped in corn husks and boiled, served with cheese or meat, a daily and breakfast classic
Belize
Belizean Tamales
Belizean tamales: seasoned masa filled with chicken or pork and recado, wrapped in banana leaves and steamed until firm.
Peru
Cancha
Peruvian toasted corn nuts, crunchy and salty, served as a snack or alongside ceviche. Made from large-kerneled Andean corn.
Brazil
Sweet Porridge
Mungunzá
A creamy, sweet white corn porridge cooked with milk, sugar, cinnamon, and coconut, traditionally served during Festa Junina celebrations.
Argentina
Choclo
Large-kernel Andean corn served boiled with cheese, sauces or ceviche across Peru and neighboring countries.