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.
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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
- 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.
- 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.
- 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.
- 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.
- 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!
Origin and History
Arepas have been a daily staple for centuries, long before they were framed as a trend. Their origins trace back to Indigenous communities in what is now Venezuela and Colombia, where ground corn was shaped into flatbreads and cooked over open flames. These early versions were born out of necessity, providing sustenance from a crop that thrived locally.
Corn was central to daily life, and arepas became a versatile foundation rather than a finished dish. They were eaten plain, stuffed when ingredients were available, or used as a replacement for bread. This adaptability allowed arepas to survive social, agricultural, and economic changes over generations.
As milling techniques evolved, pre-cooked corn flour simplified the process, making arepas more accessible in urban kitchens. This innovation did not replace tradition but reinforced it, allowing busy households to preserve a familiar routine without sacrificing flavor or texture.
Despite their long history, arepas remained largely regional until recent years. Their move onto international menus reflects global curiosity rather than novelty. What feels new abroad has always been ordinary at home.
One of the biggest misconceptions is that arepas are defined by their fillings. In reality, the bread itself is the focus. When treated merely as a vessel for elaborate toppings, the quality of the arepa often becomes secondary.
There is also debate over thickness and texture. Some argue arepas should be thin and crisp, while others insist on thicker versions with soft interiors. These differences are regional, not right or wrong, and each serves a specific eating style.
Another point of contention involves ingredients. Outside their place of origin, arepas are sometimes made with alternative flours or additives. While experimentation is common in global food culture, purists argue that corn flavor and simplicity are essential to authenticity.
Finally, arepas are often mislabeled as a hybrid of other flatbreads. This framing diminishes their cultural identity. Arepas are not imitations or adaptations; they are a foundational food with their own rules and history.
How Long It Takes to Prepare
One reason arepas are gaining popularity is their efficiency. The dough comes together in minutes, requiring only flour, water, and salt. There is no kneading, resting, or fermentation involved.
Once mixed, shaping the arepas is quick and forgiving. The dough is resilient, allowing adjustments without affecting the final result. This makes the process accessible even for first-time cooks.
Cooking time is relatively short. Arepas cook on a hot surface until a crust forms, then finish gently to cook through. This typically takes twenty to thirty minutes from start to finish.
The simplicity of the timeline mirrors their original purpose. Arepas were designed to be practical, not precious. Their speed makes them suitable for both weeknight meals and last-minute cooking.
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.
About the Author: Ruben, co-founder of Gamintraveler.com since 2014, is a seasoned traveler from Spain who has explored over 100 countries since 2009. Known for his extensive travel adventures across South America, Europe, the US, Australia, New Zealand, Asia, and Africa, Ruben combines his passion for adventurous yet sustainable living with his love for cycling, highlighted by his remarkable 5-month bicycle journey from Spain to Norway. He currently resides in Spain, where he continues sharing his travel experiences with his partner, Rachel, and their son, Han.