With a little skepticism, we read one NYC food blogger’s obsessive attempts to locate the best arepas in the five boroughs (apparently Queens is ground zero for arepas sampling).

Arepas are a sort of South American corn cakes, split and filled with various meat and cheese combinations, often sold as street food. So what’s the big deal, we wondered?

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Recently we had the chance to try them, in Dallas. They were truly a revelation. Made from a cooked white corn flour different from the more common masa, they are grilled or fried, giving them a toothsome texture on the outside, but soft and almost creamy on the inside. Their warmth and contrasting textures make them sort of an uber-comfort food. We sampled them filled with a traditional ham and white cheese combo, and with a somewhat more upscale filling of ceviche and guacamole. And we can’t stop thinking about them.

So is anyone making them in Arkansas? Please help.

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