Arepa

Arepa de huevo, Colombia A street vendor's tray of golden arepas de huevo, the specialty of Colombia's Caribbean coast, where they rule the stalls of Cartagena and Barranquilla. The trick is the build: the cook splits a corn-dough arepa open while it is still raw, slips a whole egg into the pocket and deep-fries it until the shell turns golden and crisp. Ask for one fresh out of the oil, when the corn crust crackles against the soft egg, and add a spoonful of the stall's hot sauce before each bite.