We are bringing Arepas to North America!

When sisters Mafe and Coco moved to the U.S. from Venezuela, they were missing arepas, a gluten-free cornmeal toast alternative. Thicker than a tortilla, traditional arepas are made from a pre-cooked cornmeal flour called masarepa. They’re lightly fried on a griddle until crispy on the outside yet still soft on the inside and then filled or topped for serving.
Read the full article on Food Processing Magazine's website:
https://www.foodprocessing.com/vendors/products/2020/toast-it-brings-arepas-to-north-america/

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