Colombia
Arepa
Round, flat griddled corn cake that anchors every Colombian table, eaten plain or split and stuffed with cheese, egg or meat at any hour. Griddled, fried or baked depending on the region.
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Venezuela
Arepa Dominó
Arepa filled with black beans and crumbled white cheese, the black and white giving it its name.
La Ceiba, Colombia
Casabe
A thin, crispy yuca flatbread of indigenous Amazonian origin, made from grated, pressed, and toasted bitter yuca. A staple accompaniment to fish and stews.
Venezuela
Venezuelan Arepa
Arepa
Disc of precooked white maize flour and water, griddled until a crust forms, then split open and packed with a filling — eaten at any meal, every day.