The crisp-crusted corn cakes of Colombia and Venezuela called arepas were the inspiration for these delicious sauce soppers. In their native habitats they can be found as thin as crêpes or as thick as scones; savory or sweet; plain or stuffed; fried, baked, or even grilled.
We like these straight from the skillet — and they are even better made a day ahead and then reheated. But we really love them loaded up with the juices from a plateful of steak and chimichurri sauce .
