Venezuelan-style Arepas (Arepas Rellenas) Recipe (2024)

FAQs

What are 3 differences between Venezuelan arepas and Colombian arepas? ›

Colombian arepas

The ingredients tend to be a bit more sparse than in Venezuela. The corn cake is thinner and often sweeter. In most cases, the only filling is melted cheese. Colombian arepas are made without the addition of salt and oil, so the texture tends toward the dry side.

Arepa is a corn griddle cake made from pre-cooked cornmeal, it is popular in Colombia and Venezuela, where it is served daily with a variety of toppings to complement them. They were traditionally prepared in a pan known as a budare. However, they can be grilled, fried, or baked as well.

The arepa is a pre-Columbian dish from the area that is now Colombia, Panama and Venezuela. Instruments used to make flour for the arepas, and the clay slabs on which they were cooked, were often found at archaeological sites in the area.

The most popular fillings include:

Reina Pepiada: shredded chicken with avocado and mayonnaise. Sifrina: Reina Pepiada with cheese. La Pelúa: Carne Mechada (shredded beef) and cheese. La Catira: shredded chicken and cheese.

I prefer the fine yellow cornmeal because that's what I grew up using, but you can definitely substitute white if you can't find it. And cornmeal is being used for these arepas, this is definitely a gluten-free dish, which is awesome for those of you who may need it.

So texturally satisfying, the outsides are crispy and crunchy, while the insides stay moist, soft, and a bit chewy. Arepas are also easy to make. Their secret ingredient is pre-cooked very-fine ground white cornmeal -- also called P.A.N. flour.

Look for the words harina de maiz refinada precocida (refined, precooked corn flour) on the package. Masarepa is the flour of choice for making arepas. Masa harina, on the other hand, is made from corn treated with lye in a process called nixtamalization in order to remove the germ and outer lining before it is ground.

It is thought that the word arepa came from the extinct Cumanagoto word erepa, meaning cornbread.

Many people believe that eating arepas is less healthy than eating wheat flour-based bread, but both offer a similar caloric content and can be considered a part of a balanced diet. Corn, however, contains a gluten-free protein called Zein, which makes it much healthier for celiacs.

Fun fact: The AREPA was first cooked hundreds of years ago by the indigenous tribes across the areas that are now Venezuela and Colombia. The AREPA has its name from the word EREPA, the indigenous word for corn.

What's the difference between arepas and pupusas? ›

Pupusas are larger and flatter than arepas and are made with masa harina rather than masarepa. Masa harina is a type of cornmeal made from corn that has been treated with lye or other alkaline solution to remove the hull and germ.

These corn griddle cakes are common in both countries — but in very differing styles. Venezuelan arepas are usually savory and stuffed with meat, cheese, and beans. Colombian arepas can be sweet, and are usually topped only with butter and quesito colombiano.

Pabellón Criollo is the iconic food of Venezuela, and for very good reasons. It features shredded beef, rice, black beans, and fried plantains as the main ingredients. What you get is a wonderfully balanced, flavor-packed supper, symbolizing Venezuelan history and culture.

Gorditas, Arepas, and Pupusas are all corn cakes that are cooked on a griddle or pan. While these dishes all have some similar ingredients and are all traditional dishes from Latin America, each has its own unique characteristics and flavors.

Venezuelan cuisine often features ingredients like plantains, yuca, and coconut milk, which add a unique tropical twist to dishes. On the other hand, Colombian cuisine utilizes ingredients like potatoes, corn, and aji peppers, giving their dishes a distinct flavor profile.

Arepas are an important part of both the Colombian and Venezuelan diets, and both countries claim to be the originators of these thick corn pancakes.

Empanadas in Colombia most commonly use a ground-beef picadillo-type filling with potatoes and onions. In Venezuela, fresh farmers' cheeses are often stuffed inside, which makes a great snack or appetizer, but hungrier people should look to the pabellón filling.

Pupusas are larger and flatter than arepas and are made with masa harina rather than masarepa.