In Latin America, hot chocolate isn’t just a quick drink for kids; it’s a centrepiece of the breakfast table. If you are used to instant cocoa powders, prepare to have your mind changed. To make a truly authentic cup, you need real cocoa bars. Specifically, the kind that carries the heritage of Colombian mountains What makes Chocolate Corona different? Unlike the sugary mixes found in local supermarkets, Chocolate Corona  comes in solid bars. It is made with real cocoa. It’s

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 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

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