arepa

Arepa is a flat, round bread from the Caribbean regions of Colombia and Venezuela. It is typically made from ground maize dough or precooked cornmeal (masa or masarepa), water, and salt. The dough is shaped into discs and cooked by griddling, frying, baking, or grilling. Arepas can be eaten plain or split open to be filled with a variety of ingredients.

History and cultural context: Arepa dates back to pre-Columbian times and is tied to indigenous culinary traditions in northern South America. Over centuries it became a staple in both Colombia and Venezuela and is now woven into everyday meals as well as regional celebrations. Its preparation and fillings vary by locality, reflecting local tastes and available ingredients.

Regional variations and serving styles: In Venezuela, arepas are commonly split and stuffed with fillings such as cheese, shredded beef, chicken, avocado, or black beans, and can be enjoyed at any meal. In Colombia, arepas range from simple, plain versions served with coffee to more elaborate stuffed varieties, often accompanied by cheese, hogao (a tomato-onion sauce), or other regional toppings. The exact dough formulation and cooking method can differ, leading to a spectrum of textures from soft and tender to crisp on the outside.

Preparation notes: In most cases, precooked cornmeal is hydrated into a pliable dough, formed into patties, and cooked until a crust forms and the interior is fully set. The versatility and adaptability of arepa contribute to its continued popularity in homes and street cuisine, as well as in international menus.