Professor Ocarina Castillo explained to the Times that, when the Spanish first arrived in South America, Indigenous residents of the region were already dining on corn cakes akin to modern arepas.

Instead, arepas—a cornmeal, English-muffin-like dish—were typically on the menu. Arepas are crispy on the outside, tender on the inside, and always stuffed to the brim with fillings like ...

The two largest indigenous groups prior to European conquest were the Tairona, who lived along the Caribbean coast, and the Muisca, who lived in the highlands to the South. Arepas, made from ground ...