FLAVOR FOCUS Instructions: 1. Place the cornmeal in a bowl, add the anise seeds, and mix them with your hands so the seeds are distributed evenly. 2. Pour the water into a bowl or measuring cup, and add the salt and sugar. Stir until they dissolve. 3. Slowly add the water mixture to the cornmeal and begin kneading it with your hands. 4. Once the dough is ready, let it rest for a minute while you prepare for the next step. The dough is ready when it has a texture similar to modeling clay but is firm and doesn’t crack. 5. Form your arepas into your desired diameter and poke a hole in the center before frying them—this will give them an extra crunchy touch. 6. Fry them in a medium-deep pan until they turn a brown/golden color on both sides. Use enough oil to completely cover the arepas when you place them in the pan. 7. Place them on paper towels to remove any excess oil. 8. Serve them hot with white cheese (and a little butter if you like). Sweet Fried Arepas By Chef Jesús Díaz What a wonderful memory! A dreamy morning was one where we would wake up to the aroma of my mom’s fried anise arepas… She knew better than anyone my weakness for sweets and that I could compete with my brother to see who could eat more. And here I’ll share a secret with you: if you pair them with a touch of Chipinque Jalapeño Sauce, the combination of sweet and spicy will blow you away. TIME: 30 minutes YIELD: 6 servings INGREDIENTS: 1 cup cornmeal 1 cup water 1 tablespoon sugar ½ tablespoon anise seeds ¼ tablespoon salt Oil (as needed) Chipinque Jalapeño Sauce (to taste) 96�SEPTEMBER / OCTOBER 2025�ABASTO.COM