Arepas. One of the most simple, yet delicious culinary takeaways I have brought back from my experiences in Colombia. You can find these all around the country. In restaurants, on the street, for a late night snack, or any other time of the day.

Everyone makes them different and they vary by region. Sometimes sweet, sometimes salty. If you are looking for a great Arepa recipe, you have come to the right place.

Arepas can be eaten alone, mixed with cheese, filled with meat, or any other way you can think of. Arepas are one of my favorite things to cook, and my go-to breakfast meal. Often had with Chocolate Caliente con Queso (Colombian Hot Chocolate with Cheese – yes, cheese).

Tres Amigos - ©ArepasDelGringo

Tres amigos – ©ArepasDelGringo

Arepas are small flat, round unleavened patties made out of maize (corn flour). They are prominent in Colombia and Venezuela and are often eaten for breakfast. The term arepa comes from the word “erepa” which means corn bread in the language of the Indigenous people of Venezuela and Colombia.

Arepas come in a variety of types and flavors. In Colombia, you have a thinner wider type arepa, often eaten with cheese inside or topped with an egg. In Venezuela you will find a thicker arepa because it gets filled with meat and vegetables eaten like a sandwich.

Types of arepas include:

As you can see, there are many ways to make these. A lot of times, it just depends on what is available in the pantry. Try and make these and let me know how they came out! If you want to learn how to master the arepa – covering how to make the dough check this out.