In large bowl, combine warm water, salt and avocado oil. Gradually add pre-cooked white corn meal. Stir well.

If adding coloring to dough, divide dough into two equal parts in two separate mixing bowls.

In small bowl, add 1 to 2 tsp. of purple sweet potatoes powder and mix with 1-2 tsp. of water to form paste. In separate small bowl, repeat process using pink pitaya powder.

Pour one coloring each into bowls containing separated dough. Knead together each dough ball and coloring until smooth. Let rest 5-10 minutes.

Grease hands with avocado oil and shape each of the colored doughs into approximately 5 balls. Press each ball with palms to form disc-shaped patty.

In skillet or griddle over medium heat, add ghee and cook dough 5-8 minutes per side until browned. (Note: For crispier arepas, bake in oven for 10 minutes at 400 degree F.)

In non-stick skillet over medium heat, add small amount of oil. Cook plantains until brown and remove from skillet.

In same skillet, add olive oil, onions, garlic and salt and sauté until translucent.

Add black beans and cook 8 minutes. Set aside.

With sharp knife, carefully slice purple arepas down middle most of the way to create pocket. Fill each with plantains, bean mixture and cheese. Top with dollop of fresh crema, if desired.

In bowl, combine pear slices with lime juice. Set aside.

In skillet over medium-high heat, combine butter, sugar, ginger, spices, vanilla, condensed milk, cream and honey bourbon (if using) and cook, stirring constantly, until bubbly and caramelized. (Note: Do not burn.)

Add pears, lower heat and simmer until tender, about 5 minutes.

In saucepan, combine all ingredients and cook, stirring, until it thickens, about 5 to 8 minutes. (Note: Do not burn.)

With sharp knife, carefully slice pink arepas down middle most of the way to create pocket. Fill each with pear mixture. Drizzle with dulce de leche cream.