Arepas

Arepas are a small, round cornmeal cake or bread originating from the Caribbean and Andean regions of northern South America. They are made from ground maize dough or precooked corn flour and cooked on a griddle, baked, fried, or grilled. The dough is typically formed into thick discs and cooked until the exterior is lightly crisp and the interior remains soft. Arepas are often split open to form a pocket that can be filled with various ingredients.

In Venezuela and Colombia, arepas are a staple of daily cuisine, though preparations vary by country and region. In Venezuela, harina de maíz precocida is commonly used, yielding a pale-yellow, soft center; fillings range from cheese (arepa con queso) to shredded beef, black beans, avocado, or the iconic reina pepiada (chicken and avocado). In Colombia, dough may be made from yellow or white cornmeal; regional varieties include arepa paisa, arepa santandereña, and arepa boyacense, each with distinct thickness and fillings such as cheese, hogao, or eggs.

Outside these countries, arepas are prepared in diverse ways in the Caribbean and among immigrant communities, with adaptations that include sweeter versions using corn kernels or additions like sugar, butter, or milk. Arepas are naturally gluten-free when made with corn dough and are valued for their versatility, portability, and capacity to pair with numerous toppings or fillings.