If there is one snack that defines Latin American street food, it’s the empanada. While every country has its own version, there is something uniquely satisfying about the Corn Dough Empanada . Unlike the baked wheat versions you might find in some cafes, these are naturally gluten-free, golden-yellow, and have a crunch that you can hear from across the room. And today we're showing you how to make empanadas in the Baltics. The Secret is in the Flour To get that authentic tex

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

Make fresh, authentic corn tortillas at home using traditional tortilla corn flour — naturally gluten-free and full of flavour. Follow our simple step-by-step guide and bring the taste of Mexico to your kitchen in Estonia, Latvia or Lithuania.

This blog explores the cultural origins of the arepa, touching on the friendly debate between Venezuela and Colombia, while focusing on the Venezuelan style — thick, stuffed, and made with Harina PAN. It introduces the iconic Reina Pepiada, a creamy chicken and avocado filling, and offers a simple, step-by-step recipe for readers in Estonia, Latvia, and Lithuania. The post also highlights how easy it is to bring the taste of Venezuela home using ingredients available at La Ti