In New York, the typical Venezuelan arepas and the most celebrated Colombian arepas bear little resemblance to each other. They're practically twins, however, when compared with Dominican arepas (first photo, $1 each), which suggest slices of a baked, firmed-up majarete. Dominican arepa recipes variously employ some combination of coconut milk or coconut cream, cinnamon sticks, raisins, and brown sugar; this particular version was very dense but, perhaps, not quite as sweet as intended.
Much gooier and sweeter: dulces de cocopina ($1 each). Also available in all-coconut, no pineapple.
Dominican sweets table
Broadway near the southwest corner with 170th St., Manhattan