Arepas, Empanadas, Malta and ArepitaWear Keeping the Culture Alive

There is a particular kind of homesickness that arrives through the senses. It is not always dramatic. Sometimes it is the smell of cornmeal hitting a hot budare, the first sip of Malta after a long day, or the sound of someone saying “dale” in a crowded London street.

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It can mean stepping away from the daily soundtrack of street vendors, family nearby, tropical light, and the familiar way people greet each other with warmth before getting to the point.

Food is often the first language of home. Long before anyone explains what they miss, they crave it.

Arepas are more than comfort food. They are breakfast before school, late-night dinner after a party, Sunday morning with family, and the first thing many people learn to cook properly when they move abroad. They are simple in form, but full of memory.

There is something grounding about mixing harina pan with water and salt. The hands remember. The dough comes together. The arepa is shaped, cooked, split open, and filled.

The fillings tell their own stories:

• Reina pepiada with chicken, avocado, and mayonnaise

• Queso blanco with butter melting into the heat

• Caraotas negras with tajadas

• Perico with tomato, onion, and egg

• Shredded beef when someone has time and patience

  
  

Then there is Malta. Sweet, malty, cold, and unmistakable. For anyone who grew up with it, Malta tastes like childhood parties, school lunches, beach days, and corner shops.

These foods matter because they turn memory into action. Missing home can feel heavy, but cooking gives that feeling somewhere to go.