You probably don't have to go to Venezuela. I'm now seeing arepas at the agricultural fairs in the summer. They sure are delicious - i am also a fan of all things cornmeal, and these are no exception. If I have one quibble it's that they are generally too mild, at least the plain-cheese ones. I could stand some green chilies in there. Or something.

Heck, there's a restaurant in my small city that serves arepas --- if I can get 'em here, I suspect they are hitting the mainstream! And they're not hard to make. I used the method from Gluten-free Girl. Next time I'm going to use a variety of fillings, make a big batch, and see how they freeze. Maybe I'll do that tonight!

The arepas I've been served were also mild, Miko, but they were served with a tart vinegary slaw and plenty of hot salsa, so it was a great array of flavors. But it might be fun to stuff 'em with some spicier filling, too.

Oops, on reflection, I guess the things from the local Salvadoran restaurant are pupusas, not arepas: similar, but not identical.