Arepas
Colombia / Venezuela · South America
Arepas are a cornerstone of Colombian and Venezuelan cuisine — thick, golden cornmeal rounds that can be grilled, baked, or fried. They are eaten at any time of day: plain with butter and cheese for breakfast, stuffed with avocado, black beans, and shredded chicken for lunch. Every family has their own beloved arepas recipe.
Ingredients
- 2 cups pre-cooked white cornmeal (masarepa)
- 2½ cups warm water
- 1 teaspoon salt
- 1 tablespoon butter, softened
- ½ cup grated white cheese (queso blanco or mozzarella)
- Butter or oil for cooking
Instructions
- 1
Combine the warm water, salt, butter, and cheese in a bowl.
- 2
Add the masarepa gradually, mixing with your hands to form a smooth, pliable dough. It should not crack at the edges when shaped — if too dry, add a splash of water.
- 3
Divide the dough into 6 equal balls. Flatten each into a disc about 1.5 cm thick and 10 cm across.
- 4
Heat a griddle, cast-iron pan, or non-stick pan over medium heat with a little oil or butter.
- 5
Cook the arepas for 7–8 minutes per side until golden brown and crispy on the outside.
- 6
They are ready when they sound hollow when tapped.
- 7
Slice open and fill with your choice of toppings: butter and cheese, avocado, shredded chicken, black beans, or fried eggs.
Chef's Tips
Masarepa (pre-cooked cornmeal) is different from cornmeal or polenta — look for brands like P.A.N. at Latin American grocery stores or Amazon. The arepas should be slightly crispy outside but fluffy inside.
Where to Buy Ingredients
Find the ingredients you need at these stores:
Related Recipes
Beef Empanadas
Pastry pockets filled with savoury meat or vegetables.
