In a world of tacos and sliders dominating the party platter scene, a new contender is quietly winning hearts—bite-sized, golden-fried arepitas packed with gooey mozzarella and spicy chorizo. If you’ve strolled through a Miami street fair lately, chances are you’ve been seduced by their sizzling aroma before even spotting the food stall.

Traditionally hailing from Venezuela and Colombia, arepas are beloved for their versatility. In Venezuela, they’re usually stuffed and served round the clock. In Colombia, they’re typically left unfilled, a blank canvas for toppings. But now, thanks to a carnival-inspired twist by chef and street food aficionado Bernstein, the humble arepa is getting an irresistible upgrade.

These are my answer to the corn dog Bernstein laughs, referring to her mini arepas—or arepitas’—infused directly with mozzarella and chorizo in the dough. The result? A crunchy exterior gives way to a creamy, savory center, offering the ultimate two-bite comfort snack.

Perfect as party canapés, these arepitas bring the flavor of Latin America to your appetizer tray—with none of the mess of assembling toppings. Served hot with a drizzle of crema or a splash of spicy guasacaca sauce, they’re the kind of treat that disappears within seconds at any gathering.

Even better? They’re gluten-free, thanks to their base of pre-cooked cornmeal (masa harina), making them an ideal option for guests with dietary restrictions—without sacrificing indulgence.

And let’s not forget the crunch. That golden brown crust comes from either shallow pan-frying or a quick turn in the oven. “It’s all about the texture,” Bernstein explains. “You want that crispy bite on the outside and that soft, cheesy warmth inside.”

Why Arepitas Are the New Corn Dog of the Carnival Scene:

• Packed with melty mozzarella
• Rich with smoky chorizo
• Crisped to perfection for an irresistible crunch
• Gluten-free and endlessly customizable
• Serve as canapés, snacks, or even a playful dinner side

With just a handful of ingredients and a frying pan, you can bring a little bit of Miami carnival magic to your kitchen. Pair with an ice-cold beer or tropical punch, and you’ve got yourself a mini vacation on a plate.

So next time you’re bored of pigs in a blanket or overstuffed nachos, remember this golden rule of snacking: the best flavors come in small, unexpected packages.

There’s a new fish in town—and you won’t find it swimming in any ocean. For the first time ever, lab grown salmon has officially swum onto an American restaurant menu with the FDA’s stamp of approval, and food lovers, sustainability advocates, and curious diners are all buzzing about what this means for the future of seafood.

The groundbreaking launch comes courtesy of Wildtype, a trailblazing cell-cultivated seafood company that’s been perfecting sushi-grade salmon grown entirely from Pacific salmon cells in carefully controlled environments. Their debut product, affectionately named “saku”, is crafted to be served raw—think silky sashimi and pristine sushi slices that look and taste just like the real thing.

This next-gen salmon recently made its restaurant debut at Kann, an award-winning Haitian restaurant in Portland helmed by the celebrated Chef Gregory Gourdet. In his words, “Introducing Wildtype’s cultivated salmon to our menu hits the elevated and sustainable marks we want for our guests who share our values.” It’s a bold culinary statement, proving that fine dining and food innovation can go hand in hand.

So, how does this fish come to life without ever seeing a net? It starts with a few real salmon cells, which are nurtured in a lab that mimics a wild fish’s natural habitat. Once they multiply, the cells are harvested and blended with minimal plant-based ingredients to recreate the unmistakable texture and rich flavor of fresh-caught salmon. The result? A melt-in-your-mouth bite that’s free from mercury, microplastics, or the environmental toll of overfishing.

For food tech pioneers, Wildtype’s FDA nod is historic. While cell-cultivated meat is still battling red tape—especially in states like Florida and Alabama that have banned lab-grown meat outright—cell cultivated seafood sits exclusively under FDA oversight, clearing the way for quicker adoption. As the FDA put it bluntly, they found “no questions at this time” about the safety of Wildtype’s process—a bureaucratic thumbs-up if there ever was one.

Not everyone is on board, of course. Politicians like Florida Governor Ron DeSantis have called lab-grown meat a “global elite plan” and banned its production in the Sunshine State, vowing to “save our beef.” But seafood might be skating past that cultural clash—for now.

Wildtype isn’t stopping with Kann, either. The company has teased that its cultivated salmon will soon appear at four more high-end restaurants, giving adventurous foodies across the country a chance to taste the future on a plate.

So, the next time you crave sushi, imagine this: guilt-free salmon nigiri that never swam a mile but still delivers ocean-fresh flavor—without emptying the seas.

When the sun is blazing and the air feels like a warm hug, there’s no better companion than a frosty Piña Colada. This tropical classic has graced poolside cabanas and beach bars for decades, but making one at home is surprisingly easy — and even more rewarding. Bartenders across the Caribbean swear by one golden rule: fresh ingredients always win.

Start with ripe, golden pineapple chunks — they bring out that natural sweetness canned juice can’t match. Blend them with coconut cream, a splash of sweetened condensed milk if you dare, and a generous pour of good-quality white rum. Ice is non-negotiable. It gives the Piña Colada its iconic frozen texture that melts like a tropical dream on your tongue.

Those who love a twist have found ways to make this vacation in a glass even more exciting. Some sprinkle toasted coconut flakes on top, while others drizzle a hint of dark rum for extra depth. According to beach bartenders, the garnish matters too: a juicy pineapple wedge and a cherry perched on the rim instantly transport you to sandy shores and ocean breezes.

It’s more than just a drink — it’s a mood. Sipping a well-made Piña Colada has the power to turn a backyard patio into a private island escape, no passport required. Many home mixologists are taking it up a notch this summer by adding mango or passionfruit for a playful tropical spin that surprises the palate.

So, whether you’re hosting a weekend barbecue or planning a lazy Sunday by the kiddie pool, this timeless cocktail promises a sweet, coconut-kissed getaway in every glass. Grab your blender, pick your playlist of island tunes, and blend up a batch of Piña Coladas. One sip, and you’ll understand why they taste exactly like the best summer days feel — sunny, carefree, and absolutely delicious.