Latin America's menu of mouth-watering dishes ranges from the delightfully simple to the deliciously intricate. Arepas, meanwhile, are one of those magical dishes that fall in between. Here's a list of how some countries prepare this popular flatbread cuisine.

Mexico

In Mexico, an arepa is called a gordita. Gorditas are made from an instant corn tortilla mix flavored with salt, shortening, and water, per The Latin Kitchen. The Mexican arepa is usually thinner and crispier than its original counterparts from Colombia and Venezuela. Gorditas are stuffed with chicken, pork and even chorizo.

Brazil

Brazilians make special bean cakes using arepa buns and a healthy serving of tomato chilli salsa. Getaway pointed out that the dough is cut into four pieces which are then rolled into balls and flattened into discs. The discs are folded in half with one side poured with salsa while the other with avocado puree. The bean cake is then placed in the arepa, ready to be devoured.

El Salvador

El Salvador's equivalent of an arepa is the pupusas. Their main difference is that the pupusas is made with nixtamal or hominy grain. Some are also made with maseca. The pupusas are stuffed with pork or beef filling before they are cooked. The finished dish resembles a tangy stuffed pancake.

Colombia

Colombians eat arepas for breakfast or as a snack. The Colombian version is usually stuffed with melted cheese. Some of the more popular add-ons include beef, beef liver, egg and shrimp. Arepas aren't hard to find in the country since street peddlers provide the masses with their daily arepa fix. Tourists, on the other hand, are encouraged to try one from every vendor!

venezuela

Venezuela is widely-regarded as the birthplace of arepas. Here, arepas are made with white or yellow maize, water and salt. Venezuelans occasionally customize the concoction with milk, butter or eggs. The original recipe consists of the arepa bun, cheese, creamy chicken salad and sliced avocados.

For folks in the US, especially those in the East Coast, should be glad to know that arepas are turning up on menus at new and high-end restaurants in Washington, D.C.

Arepa Zone food truck co-owner Gabriela Febres said the increasing popularity of arepas can be attributed to "the novelty of the whole thing."

"What people are doing is elevated comfort food. This is another example of it," said Chinatown's Del Campo chef-owner Victor Albisu, via The Washington Post. "It's a vehicle for having fun and enjoying food. I wouldn't overthink it too much."