1 cup kosher salt 1/2 cup brown sugar 4 cups mirin, divided 6 cups sake 3 star anise pods 4 pounds skinless, boneless pork belly Stir together kosher salt, sugar, 2 cups of mirin, sake and star anise ...

A snap to make, these tender, sweet corn arepas de choclo from the food stylist Mariana Velásquez make an excellent summer meal. By Melissa Clark In Colombia, where the food stylist Mariana Velásquez ...

Patty Diez is the associate director of network development at Eater, Punch, and Thrillist, where she serves as a key connector between the sales and editorial teams to create timely opportunities, ...

What's not to love about an arepa? This dish, traditionally made in Venezuela and Colombia, is crispy, gooey, cheesy and consistently filled with delicious ingredients such as beans, avocado, ...

Griddle cakes are elemental. Like porridge and roasted meat, they’re ancient preparations, seemingly slapped together at the fireside for as long as humans have gathered around that fire to eat. But ...

Chef Andrew Zimmern uses the twice-fried method for traditional Colombian arepas. The first fry turns the masarepa dough into tender corn cakes. Once stuffed, a second fry gets the sandwiches extra ...

Blend everything together with a vita-mix and marinate pork for 24 hrs. After 24 hours, remove from marinade and reserve. Smoke at 200 for 12-14 hours. Heat reserved marinade for 5 minutes or until ...

Arepas have been a staple in Venezuela for many centuries, and their popularity in the USA appears to be increasing on restaurant and food-truck menus. Might the tasty cornmeal cakes, though, be a ...