When I was in high school, I would often visit my friend and her mom would — without fail — make arepas. I am fairly certain she made them every single time I ever came over.
Essentially a corn cake, they were pillowy and soft, with a crisp exterior and a slight corn flavor; there'd always be a heap of them on the dining room table alongside whipped butter and shredded mozzarella cheese. These after-school snacks have become embedded in my food memory; unfortunately, no arepa I've ever had at a restaurant (or at anyone else's home) has ever measured up to these.
