A classic, uncomplicated arepa made for filling. Precooked corn flour, water, and salt become a soft dough with a golden crust and moist center on the griddle. Cheap, quick, and versatile: an everyday corn bread for breakfast, dinner, or whatever filling is around.
25 min
Golden, tender arepas filled with juicy shredded chicken. Onion, bell pepper, and tomato build the classic Venezuelan-style filling, while a little yellow ají adds a subtle Peruvian touch without changing its identity. Hearty, practical, and best eaten hot.
45 min
An Argentine grill classic: juicy parrilla sausage inside toasted French bread, finished with parsley, garlic, oregano, chili and vinegar chimichurri. Few elements, plenty of character: roasted richness, crisp bread and a bright herbal sauce balancing every bite.
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