Bunyols de carabassa
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What: Practically Colombia’s national dish, these thick corn cakes are made with white cheese, served hot and slathered with butter. The grated cheese is mixed into the cornmeal, lending a subtle salty kick that balances well with the sweet butter on top.
Where: You can find arepas prepared like this all over the country; we spied the most on the streets of Cartagena. Buttery disks glistening in the sun, they are nearly impossible to pass up when you pass them.
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