Where Can I Get it? | How Can I Make It?
What are arepas?
An arepa is a savory food that originated from Venezuela, Colombia and Panama. It is consists of a cooked corn flour patty (either maize meal or flour) usually topped or stuffed like a sandwich with various combinations of meat (beef, chicken or fish), cheese, eggs, veggies and sauces. Arepas can be cooked in many ways—grilled, fried, baked, boiled or steamed. As a staple food in several Latin American countries, they are traditionally eaten for breakfast, but can also be eaten as a meal or snack throughout the day.
Where can I get it?
Arepas can be found in most Colombian and Venezuelan restaurants. Here are some places you can visit to enjoy some of the best arepas around.
Denver, CO: Quiero Arepas
San Diego, CA: Arepex Grill
Las Vegas, NV: Viva Las Arepas
San Francisco, CA: Pica Pica
Washington D.C.: Arepa Zone
Looking for more places that serve arepas? You can find them on Glutto right here.
How can I make it?
Arepas require few ingredients and are as easy as making pancakes. The most difficult thing is deciding what kind of filling you want to stuff them with. Here’s a simple recipe that you can also save on Glutto here.
- 1 pound of PAN corn meal
- 2 tablespoons vegetable shortening
- 1 tablespoon salt
- 4 cups water (luke warm)
- filling (as you like – e.g. shredded beef, chicken, vegetables, beans, cheese, butter, etc.)
- First, combine the vegetable shortening, salt and water in a large bowl.
- Pour the corn meal a bit at a time while mixing to create a smooth dough mixture.
- Moisten towel and cover dough. Rest dough for 10-15 mins.
- Preheat oven to 350°F
- Shape the dough into large patties about 5 in. across and 1/2 in. thick and place on an oven tray.
- Put the arepas on the middle oven rack for another 10-15 mins, or until the exterior is slightly crunchy.
- Cut along an edge of each arepa and separate the top and bottom sides to create a pocket.
- Completely fill the arepas with the fillings of your choice. Enjoy!
Kristina Reynolds is the Founder & CEO of Glutto and an alumna of the University of California, San Diego. She writes articles & posts for Glutto Digest with insights from fellow industry experts. Furthermore, she is the author of The Fittest Food Lovers: How EVERY BODY Can be Incredibly Fit and Still Enjoy Food, a collaborative philanthropic book with proceeds going to charities that fight world hunger.