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Arepas are much older than their recent American restaurant popularity. They come from northern South American maize traditions and are central to both Venezuelan and Colombian cooking, with different regional styles, fillings, and serving customs. In U.S. suburbs and cities, bags of masarepa made the dish approachable for home cooks, while restaurants and food trucks introduced many Americans to crisp griddled arepas served plain, buttered, with cheese, or split and filled.