Discover Franco Noriega's Irresistible Arepas Recipe with a Latin American Twist

Franco Noriega Courtesy of Food Network

Food Network celebrity Franco Noriega is revolutionizing the traditional Latin American delicacy, arepas.

Reflecting on his encounters with Venezuelan and Colombian friends, Noriega, 34, divulges in an exclusive interview with We magazine, "I was constantly astounded by the remarkable versatility of arepas. Whether consumed alongside eggs for a wholesome morning meal or indulged as a delectable appetizer during lunch, these culinary delights truly shine when stuffed with an array of delicious fillings for dinner."

The dish's versatility sparked his creativity, leading him to explore various ideas and flavors on his own. "I prefer my arepas to be crispy, so I typically make them bite-size and toast them for an extended period until they achieve that perfect crunch," he shares. "I guarantee you'll be smitten with them too!"

Noriega's love for culinary experimentation extends to his latest Food Network series, Hot Dish with Franco, which debuted on September 30. On the show, he delves into his Peruvian and Italian roots, showcasing quick and simple recipes infused with exciting flavors.

"Food has always played a central role in my life, creating cherished memories as I cooked and ate with my family, and explored amazing meals during my travels around the world," Noriega stated in a Food Network release in September. "Now, I am excited to share my favorite recipes and lifelong love for cooking with Food Network viewers."

Noriega was raised in a family of restaurateurs and made the move from Peru to New York City when he was 18 to refine his culinary skills at The French Culinary Institute, as mentioned on his website. In 2016, he launched his first restaurant, Baby Brasa, and has since expanded his ventures with the opening of several additional establishments, including Tivoli Trattoria and Fellini Coffee.

The model's previous cooking show experience includes being a guest judge on MasterChef México, MasterChef Celebrity México, and MasterChef Junior México. In a September interview with TV Insider, he expressed his career evolution from model to chef to restauranteur, and his enthusiasm for future opportunities in the industry. He eagerly embraced the challenge of the show and hopes it will be just the start of many more to come.

Below is the complete recipe for Noriega's arepas:

Hot Dish with Franco airs on Food Network Saturdays at 12 p.m. ET.

Franco Noriega’s Baby Arepas dish, as seen on ‘Hot Dish with Franco.’ Courtesy of Food Network

Twist on Tradition

Ingredients

1 ¼ cups water

1 cup P.A.N. fine cornmeal

2 tbsp olive oil

1 tsp kosher salt and pepper

4 oz Mexican chorizo, casing removed

4 oz Muenster cheese, grated

¼ cup mayonnaise

2 tsp chipotle in adobo sauce

½ lime, juiced

1 avocado, diced

¼ cup chopped cilantro

Instructions

1. Preheat the oven to 200 degrees.

2. In a large bowl, combine 1 ¼ cups of water, fine cornmeal, olive oil, salt, and pepper. Mix until the dough is smooth. Allow it to rest and hydrate for approximately 10 minutes.

3. Preheat a large skillet or griddle over medium-high heat. Cook the chorizo, breaking it up into small pieces with the back of a spoon, until it turns brown and crispy, which usually takes about 5 minutes. Using a slotted spoon, transfer the cooked chorizo to one end of a baking sheet, leaving any rendered fat in the skillet. Keep the chorizo warm by placing it in the oven.

4. Lower the heat to medium. Divide the dough into 16 small balls. Take each dough ball and flatten it with your hands, creating discs that are ½ inch thick and approximately 1 ½ inches in diameter. Place each disc in the hot pan, making sure not to overcrowd the pan. You will need to do this in several batches.

5. Once the arepas are golden brown on both sides, sprinkle a bit of cheese on top of each one. Cover them to allow the cheese to melt. Transfer all the cooked arepas to the same baking sheet as the chorizo and return to the oven to keep them warm. Repeat the process with the remaining dough and cheese.

6. Mix the mayonnaise with the chipotle sauce and lime juice until combined and mix with the chorizo. Top each arepa with mayo chorizo, avocado and cilantro. Serve immediately.