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 ...

First serve Rest easy, Colombian and Venezuelan friends. It’s clear that gorditas do not, in fact, involve thievery of ideas ...

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 ...