For the arepas: In a large bowl, mix harina with salt and water. Start with a little water and adding water while mixing until the dough is soft and pliable. Make balls the size of your hand and put ...

Chef Manny Torres Giminez celebrated his one-year anniversary at The Palace just last month. Giminez, whose restaurant resume includes A16, SPQR, Quince, and Coi, became well-known for his affordably ...

During Hispanic Heritage Month, TODAY is sharing the community’s history, pain, joy and pride. We are highlighting Hispanic trailblazers and rising voices. TODAY will be publishing personal essays, ...

The arepa has its origins hundreds of years ago in what is now known as Venezuela and Colombia. Made of corn flour, the arepa is made of different sizes and with various thickness depending on what ...