Learning to Make Fresh Arepas with a Venezuelan Friend

Cornmeal mixes with warm water, forming a soft dough that my friend shapes into thick disks. We grill them until crispy outside, soft inside, then split them open to fill with black beans and cheese. The first bite—crunchy, savory, full of corn flavor—tastes like home. This isn’t just cooking—it’s sharing culture, where a simple grain becomes a vessel for stories and friendship.​

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