Arepas are a Latin American dish, originally developed in the Andes mountain region of South America. In many parts of South America, they are considered a breakfast food. Fried, baked or broiled, these cornmeal cakes are then split and stuffed with various ingredients including cheese, meats, vegetables and salsa. Once upon a time, corn was simmered, peeled and ground by hand to be turned into arepas. Now the flour is usually made commercially. They are made with a specific type of corn flour known as masarepa, harina precocida, or masa al instante. Electric arepa makers (much like American waffle makers) can be purchased in many parts of South America.