Maize: Where Culinary Innovation Meets Arizona's Vibrant Dining Scene

Wielded by top Valley chefs, the arepa slays diners with the power of Latin American flatbread. by Marilyn Hawkes | photo by Angelina Aragon South American cooks have been slinging arepas literally for centuries. Most prevalent in Colombian and Venezuelan cuisines, the flat cornmeal griddlecakes are stuffed with an assortment of fillings that reflect a variety of regional traditions, according to chef-owner Fabio Ocampo of Que Saz ó n South American Cuisine & Ceviche Bar (622 E. Adams St., Phoen