Arepas are made of finely ground white cooked corn meal. Very light in corn taste and neutral in flavor when tasted alone. Throw some cheese inside, place it on a skillet, add a little butter and it is a punch of flavor.

Arepas also can be made of a sweeter corn meal, usually used for Cachapas or Arepas de Choclo. This type of corn meal is a bit more coarse and corn can be seen in the actual meal.

Savory Arepas:
Savory arepas are made with white cooked corn meal. Mix with milk or water to form a dough, and add cheese to the bowl. Heat with butter on a skillet and salt lightly. Common arepa styles (Arepa De Queso).

Sweet Arepas:
Sweet arepas are made with sweet corn meal. Mix with milk or water and form a much more liquid batter. Pour like a pancake on a hot buttered skillet and cook the dough. About two minutes before they are done, place a slice of salty cheese on the top. The sweet and salty combination is quite delicious. (Arepa De Choclo, Cachapas)

Filled Arepas:
Still considered a savory arepa, filled arepas or Arepas Rellenas, are sliced open and filled with meats, beans, and vegetables. For instance: The Arepa Pabellon is filled with slow cooked pulled pork, black beans, plantains, and crumbly cheese. – Served hot of course.

If you have never made an arepa before, To learn how to master the arepa – click here.