If you’ve ever walked through a market in Venezuela, the smell of sweet corn on a hot griddle is unmistakable. It’s the smell of Cachapas . Traditionally, making these requires grating fresh, tender corn—a messy and time-consuming process that is almost impossible to do with the types of corn we usually find in Northern Europe. But there’s a shortcut that doesn't sacrifice the flavour. Using Harina P.A.N. Dulce , you can have steaming, sweet cachapas on your table in under 2

If there is one thing that unites kitchens across Colombia and Venezuela, it’s the Arepa . If you want something warm , gluten-free , and versatile . That’s where the arepa comes in. Made from pre-cooked corn flour (like the iconic Harina PAN ), arepas are essentially "corn cakes" that you can fill with almost anything. But how do you get them right? There are three main ways to cook them. The Foundation: The Dough Before you decide on the cooking method, you need the perfect

Discover the heart of Colombian baking with two beloved cheese breads: pandebono and buñuelos. Learn their cultural roots, how to prepare them at home using La Tienda’s ready mixes, and how to enjoy these comforting treats in Estonia. A must-read for Latin food lovers and curious locals alike.