Arepa (Spanish pronunciation:) is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in …

Arepas are cornmeal cakes that originated hundreds of years ago in a region that now makes up Colombia, Venezuela, and Panama. Traditionally, they were cooked on a pan called a budare. But they can also be grilled, baked, or fried.

Feb 21, 2025 · The Arepa is one the most popular foods in Colombia. They’re served in almost every home and are the equivalent of tortillas in Mexico and bread in Italy.

Mar 23, 2021 · A South American staple, particularly in Columbia and Venezuela, arepas are stuffed cornmeal cakes that are crispy outside and fluffy inside. They're a popular food item for street vendors, but are also regularly made in homes. Arepas are eaten at all times of the day, often as a snack or side dish to a main meal.

Feb 20, 2023 · Arepas are deliciously crispy white corn cakes that can be eaten plain or stuffed. Fall in love with arepas using this easy recipe from Chef John.

Oct 4, 2024 · An arepa is a small, round sandwich, about 1/2 to 3/4 inches thick, made out of cornmeal, salt and water. It can be baked or grilled, and is eaten with meals in Venezuela and Colombia. Depending on the region, arepas can vary in size and thickness, but no meal is served without a round corn arepa.

Dec 16, 2024 · Arepas are among the simplest things to make because there’s really only one main ingredient: precooked cornmeal, an ingredient known as masarepa. You can find this at any grocery store; the texture is finer than the cornmeal you might be used to for cornbread. It’s almost like a corn flour.

Oct 20, 2021 · Arepas are crispy on the outside, soft and pillowy on the inside. They can be stuffed with meats and cheeses, or enjoyed with some salt and butter.

Mar 7, 2025 · The arepa dough should easily hold together but not stick to your hands. If it seems to still be too sticky, add a little more precooked cornmeal. Form 6-8 arepa patties from the dough using the palms of your hands to create a disk. I like a thinner arepa, so I tend to go for 8.

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