Arepas Are the Next Big Food Trend—Here’s How to Make the Real Ones at Home

Forget everything you know about bread, pancakes, or sandwiches—arepas are in a category of their own. These golden, cornmeal-based rounds have been a staple in Venezuelan and Colombian kitchens for generations, but they’re finally starting to gain traction globally as a versatile, gluten-free comfort food. Whether grilled, baked, or fried, arepas are both crispy on the outside and soft on the inside, ready to be filled with anything from cheese and beans to shredded beef or avocado.

What makes arepas so special is their simplicity. Just three basic ingredients—pre-cooked cornmeal, water, and salt—can create an entire world of culinary possibilities. While they’ve been around for centuries in South America, many food lovers are just now discovering the magic of this humble dish.

In this guide, you’ll learn how to make authentic homemade arepas, how to eat them like a local, how to pair them with other dishes or drinks, and the surprising reasons why they remain controversial even today.

Read Here Traditional Breakfast in Venezuela and how to buy a sim card in Venezuela

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How to Eat

Arepas are endlessly customizable. Split them open while still warm and stuff them with anything you like. For a Venezuelan-style breakfast, try scrambled eggs and cheese. For lunch, fill them with shredded beef (carne mechada), black beans, and plantains. You can even go minimalist—just butter and a sprinkle of sea salt is enough.

Eat them hot, preferably fresh off the skillet or oven. They’re meant to be handheld and hearty—no utensils required. In Venezuela, eating arepas is often a daily ritual. In Colombia, thinner versions are sometimes served as a side dish with eggs or soups.

There’s no wrong way to enjoy them, but there’s definitely a right texture—crispy outside, soft and steamy inside.

How to Partner

Arepas pair beautifully with a range of dishes and drinks. If you’re going for traditional vibes, serve them alongside black beans, fried plantains, or a fresh tomato-onion salad. For drinks, try Colombian hot chocolate or a fresh fruit juice like guava or papaya.

If you’re hosting a brunch or casual dinner, create an arepa bar with various fillings—grilled chicken, avocado, sautéed mushrooms, pickled onions, and cheese. Let guests build their own.

Want to go all in? Pair arepas with hearty South American stews like ajiaco or sancocho. They soak up flavor and act like the perfect edible utensil.

The battle over who “owns” the arepa—Colombia or Venezuela—can spark passionate debate. Both countries claim it as a national treasure, and regional variations are deeply personal. Colombians tend to make their arepas thinner and plainer, often served as sides. Venezuelans, on the other hand, treat arepas as full meals, loading them with decadent fillings and serving them any time of day.

Then there’s the health debate. While many in the U.S. see arepas as a trendy gluten-free alternative, in their home countries, they’re seen as essential, not fashionable. Some locals cringe at the over-commercialization and “gourmet” takes that stray too far from the dish’s humble roots.

And finally, while arepas are celebrated for being simple and affordable, they’ve become a luxury item in trendy restaurants abroad—raising concerns about cultural appropriation versus cultural appreciation. The line is thin, and how it’s walked matters.

How to Make Arepas

Arepas Recipe Ingredients

2 cups pre-cooked white cornmeal (P.A.N. is a popular brand that’s commonly used)
2 1/2 cups warm water
1 teaspoon salt
1/2 teaspoon vegetable oil (optional, for softer arepas)
Butter or oil, for cooking

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Step By Step How to Make Arepas

1. Make the Dough

Combine Ingredients: In a large bowl, mix the pre-cooked cornmeal, salt, and the optional oil. Gradually add the warm water, stirring continuously until the water is incorporated and the mixture begins to form a dough. Knead the dough in the bowl for a few minutes until it is smooth and uniform. If the dough is too sticky, add a little more cornmeal. If it’s too dry and crumbly, add a bit more water.

2. Shape the Arepas

Divide the dough into portions, depending on the size you want your arepas to be (usually about a palm-sized ball). Press each ball between your palms or against a flat surface to form a disc about 1/2 inch thick. Smooth the edges so the arepas do not crack during cooking.

3. Cook the Arepas

Heat a large skillet or griddle over medium heat. Add a little butter or oil to the pan. Place the arepas in the heated skillet. Cook for about 5-7 minutes on each side, or until they are golden brown and form a crust on the surface. The arepas should sound hollow when tapped with a spoon.

4. Finish Cooking (optional)

For a softer interior, you can finish cooking the arepas in the oven. Preheat the oven to 350°F (175°C) and bake the arepas for 10-15 minutes.

5. Serve

Arepas can be split open and filled with a variety of ingredients such as cheese, shredded beef, chicken, avocado, or black beans. They are best served warm.

Tips for Making Arepas

It is important to use pre-cooked cornmeal, not regular cornmeal or corn flour, as this will significantly affect the texture and cooking process. The dough should be pliable and moist but not sticky. It should easily form a ball without cracking. If cracks form, the dough is too dry.

You can store uncooked arepa dough in the refrigerator covered with plastic wrap for up to a couple of days.

How Many Calories Have Arepas

Pre-cooked White Cornmeal (2 cups) is around 880 calories.
Salt, Water, and Vegetable Oil: These ingredients have minimal to no calories, with the exception of the vegetable oil if used. A 1/2 teaspoon of oil has about 20 calories.

Assuming the batch from the recipe makes about 8 arepas would be around 900 calories and each arepa is around 112.5 calories. Plus the filling that you add!

Serving Suggestions

Breakfast: Fill with scrambled eggs, cheese, and avocado.

Lunch/Dinner: Try shredded pork, black beans, plantains, and spicy sauce.

Vegetarian: Grilled vegetables, vegan cheese, and chimichurri.

Party Idea: Create an arepa slider bar with various meats and toppings.

Final Thoughts

Arepas are more than just a food—they’re a cultural symbol, a daily ritual, and now, a global sensation. Their beauty lies in their adaptability. Whether you keep them traditional or give them your own spin, you’re joining a legacy of food made with care, history, and heart.

Making them at home might seem intimidating at first, but once you get the feel for the dough and the sizzle of the pan, it becomes second nature. Simple, satisfying, and surprisingly filling, arepas belong on every home cook’s list.

So skip the bread and make room on your table for something truly special—you might just fall in love with arepas for life.