Corn cakes never get old

“But in cooking, elemental never means unchanging. Corn griddle cakes, for example, simple folk food in dozens of cultures, come in many guises. Venezuelan or Columbian “arepas.” Oaxacan “clayudas.” Indonesian “bregedel jagung.” All-American cornmeal pancakes.

They may be basic, but they have amazing flavor and texture, whatever the country of origin.

At Posh on Pico in Los Angeles, a cafe with Latino-inspired food, chef-owner Maricarmen Rodriguez’s omelets and breakfast dishes come with arepas rather than hash browns or toast. Made with finely ground, precooked white corn flour, arepas are a mainstay in Colombia, where they are thin, and in Venezuela, where they’re thick and often stuffed with meat or vegetables.”

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