In Colombia, where the food stylist Mariana Velásquez grew up, every region has its own variety of arepas. Some have more than one. Bogotá, Ms. Velásquez notes in her new cookbook, “Colombiana,” has at least 72 variations all by itself.
“From the sweet yuca arepas of Cesar to the anís arepas of Magangué, from the breadfruit arepas of San Andrés to green chickpea arepas from the Tenza Valley,” she writes, for Colombians, “arepas are simply their native bread.”
An ancient type of flat, round cake made from boiled, dried corn ground to a flour, arepas are also a