Arepas are very similar to crepes, but are smaller in size. They are consumed in Cuba for both breakfast and as snacks, and probably come from the North American culinary influence, which includes pancakes and hotcakes. After the Cuban Revolution in 1959, the custom was taken up again with the “boxed arepas,” a common fast-food option in the 1970s and 1980s, influenced by the presence of the USSR.
*** Maíz molido, or ground corn, is commonly found at farmers’ markets in Cuba. It is simply the fresh tender corn kernels of field corn ground into a moist, yellow paste. It is used for tamales both in husks and in bowls (a thick cornmeal stew served in a bowl, sometimes called a tamale or cornmeal casserole). It can be found in Latino grocery stores.
Note: Use carrot, pumpkin, bell pepper, scallions (spring onions), onion, eggplant (aubergine), or potatoes, depending on the season.