VenzuelanInspired Arepas While America may grow it as high as an elephant’s eye, corn began with the Mayans in Mexico, Guatemala and the Honduras more than 3,000 years ago. We’ve put it to work in cake form, ideal for hearty breakfast and lunch sandwiches, substantial appetizers and small plates.
Corn
Takes the
Cake
Arepas, a staple food in Venezuela and Colombia, are corn cakes made from a special precooked corn flour called masarepa. Simple and satisfying, they’re delicious in their most basic form with butter or cream cheese. But don’t stop there – try our Venezuelan-style arepas, filled with a piquant mix of Mahi Mahi, black beans, sliced avocado and crumbled queso blanco (white cheese). Polenta cakes are likewise the master of many guises, adaptable to all styles of cooking and flavors, spices and seasonings, ideal for a main entrée or a side dish. Typically the grain used for polenta, maize flour or cornmeal, is gluten free, making this a good alternative for diners with celiac disease or gluten sensitivity. Our spicy polenta cakes are replete with the cuisine’s distinctive ingredients – chorizo sausage, chimichurri sauce, queso blanco cheese and jalapenos, complemented by fresh herbs and spices.
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Find the recipe for our Spicy Polenta Cakes with Mahi, Chorizo and Chimichurri online!
