Arepas are corn based, gluten free bread. Round and unleavened, I’d describe an arepa as a corn flat bread or pocket. There’s alot of speculation on where the first arepa originated but it’s a pre Columbian dish that can be found in parts of Central and South America. Venezuela and Columbia are massive consumers of arepas, and areperas (arepa vendors) can be found throughout Venezuela offering every combination of arepa filling that you can think of.

I can still remember my first arepa. I was in Ciudad Bolívar Venezuela on a high school trip and the first morning there I was given a warm baked arepa filled with cheese. Maria Gonzalez ran an arepera in the area and she was up early that morning preparing breakfast for our group. It would be some years later before I sampled other Venezuelan favourites like Reina Pepiada, Pabellón, Pelúa and, before I tried Columbian arepas con queso.

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What’s the Difference Between Venezuelan Arepas and Columbian Arepas?

The differences between Venezuelan and Columbian arepas are in the preparation, and the way they’re served. Columbian arepas tend to be thinner than Venezuelan arepas, served plain, stuffed with cheese, and with toppings piled on top. Venezuelan arepas on the other hand are a little thicker and slightly fluffier on the inside and can also be served plain, stuffed with cheese, sliced and served sandwich style with a variety of fillings. It’s important to note that both Columbia and Venezuela have different numerous regional preparations/ methods of serving. Some people also say that Columbian arepas are sweeter and less moist than their Venezuelan counterparts. In my own experience I’ve eaten Venezuelan arepas that were pretty thin and I’ve had Columbian arepas made with butter (in the dough) so it’s fair to say there are variations on how they are prepared, everyone has their own way.

The big question: Who Makes the Best Arepas?

Unless you’re Columbian or Venezuelan, don’t pick a side. My answer is diplomatic, but I’ll say truthfully that they’re both equally delicious…muy sabrosas!

Now you don’t have to visit Venezuela or Columbia for the best arepas, you can make them right at home in your kitchen. All it takes are 3 ingredients – corn flour, water and salt. That’s it!

What’s the best flour for making Arepas?

Masarepa is recommended for arepas. If you don’t see Masarepa on the package, look for precooked, refined corn meal (harina de maíz refinada precocida). Masarepa is flour made from pre cooked corn kernels that have not been soaked in a limewater solution (nixtamalized). The package should state if the corn was nixtamalized or not. You can find both yellow and white varieties of Masarepa/ precooked corn meal and both types work equally well.

While arepas can be made from nixtamalized corn (Masa Harina), the nixtamalization process changes the flavour of the corn, and inevitably will change the arepa’s flavour. Nixtamalized corn works best for tortillas, tamales and corn chips. In El Salvador they make Pupusas (which look similar to arepas) from nixtamalized corn (masa harina).

When making arepas you should avoid corn flour that’s super fine and powdery and coarse corn meal (larger grains). Now here’s what you should know: while corn meal and corn flour are pretty much the same thing, corn meal is a coarser ground flour milled 3 ways, fine, medium and coarse. You want arepa flour to be fine ground but the the grains should be distinctive and should feel similar to the texture of sand.

How are Arepas Cooked?

Arepas can be fried, grilled or baked and can be stuffed with and/or sliced and filled with a variety of ingredients. The traditional way is to cook them on a flat top griddle but they can be cooked in a skillet, comal or tawa. The surface should be slightly oiled so that the arepas don’t stick and they need to be cooked on both sides. When baking arepas it’s recommended to cook them in a skillet or griddle first to seal the surface before baking. I usually cook mine for a few minutes on each side, then I place them in the oven to finish cooking. That’s my arepa cooking technique and they come out perfect every time.

My absolute favourite arepa is warm, sliced and filled with butter and cheese. Yup! That’s mi favourita! The butter melts, the cheese gets all gooey…oh so good! I also like arepas filled with black beans, cheese and sweet fried plantains and sometimes I like them filled with braised saucy shredded beef (carne mechada, carne desmechada, ropa vieja).

Arepas are so versatile, they’re the perfect vessel for any filling, can be enjoyed anytime of day and can be served as an accompaniment to meals or enjoyed on their own.

Really simple to make, really delicious.