Arepas

Arepas—or cornmeal patties—predate the colonization of the Americas and are a prime example of indigenous culinary traditions that remained unchanged by Spanish influence. Largely popular in Venezuela, Colombia, and Bolivia, variations of the arepa are found throughout the Latin American world, including Puerto Rican ​​arepas de coco, Panamanian tortilla changas, Ecuadorian tortillas de maíz, Salvadoran pupusas, and Mexican gorditas. 

What all these forms of cornmeal patties have in common is the warm comfort of home cooking and a delicious treat that’s perfect for any time of day, often oozing with cheese or stuffed to the brim with a variety of fillings, like beans, meat, seafood, or vegetables. 

What's the difference between an arepa and a pupusa?

While these cornmeal patties are similar, they differ in their preparation and origin. Salvadoran pupusas are made with masa harina (while arepas are made with masarepa), and are slightly larger and flatter than arepas.

What's the best flour for arepas?

Make sure to buy the particular type of precooked cornmeal sometimes labeled as masarepa, arepa flour, or harina precocida—but not masa harina. Harina P.A.N. is the most popular preferred brand, and can be purchased online if it’s not in your grocery store. 

What should I fill my arepas with?

Here we’re sticking to a simple blueprint of basic arepas with easy fillings—black beans, cheese, avocado—but feel free to customize to your liking by switching up the cheese or your vegetarian filling (roasted sweet potato would be a delicious option). You can also try arepas stuffed with carnitas or skirt steak if you're feeling meat!   

Made these? Let us know how it went in the comments below!