''Arepa'' () is a type of food made of ground
maize
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn ( North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. ...
dough stuffed with a filling, eaten in the northern region of
South America
South America is a continent entirely in the Western Hemisphere and mostly in the Southern Hemisphere, with a relatively small portion in the Northern Hemisphere at the northern tip of the continent. It can also be described as the souther ...
since
pre-Columbian
In the history of the Americas, the pre-Columbian era spans from the original settlement of North and South America in the Upper Paleolithic period through European colonization, which began with Christopher Columbus's voyage of 1492. Usually, ...
times, and notable primarily in the cuisine of
Colombia and
Venezuela
Venezuela (; ), officially the Bolivarian Republic of Venezuela ( es, link=no, República Bolivariana de Venezuela), is a country on the northern coast of South America, consisting of a continental landmass and many islands and islets in ...
, but also present in the cuisines of
Bolivia
, image_flag = Bandera de Bolivia (Estado).svg
, flag_alt = Horizontal tricolor (red, yellow, and green from top to bottom) with the coat of arms of Bolivia in the center
, flag_alt2 = 7 × 7 square p ...
,
Panama
Panama ( , ; es, link=no, Panamá ), officially the Republic of Panama ( es, República de Panamá), is a transcontinental country spanning the southern part of North America and the northern part of South America. It is bordered by Co ...
and other countries.
It is commonly eaten in those countries and can be served with accompaniments such as cheese, ''
cuajada
Cuajada ( milk curd) is a cheese product. Traditionally it is made from ewe's milk, but now it is more often made industrially from cow's milk. It is popular in the northern regions of Spain (Asturias, Basque Country, Navarre, Aragon, Castile an ...
'' (fresh cheese), various meats, chicken, avocado, or ''diablito'' (deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary its preparation. It is similar to the
Mexican
Mexican may refer to:
Mexico and its culture
*Being related to, from, or connected to the country of Mexico, in North America
** People
*** Mexicans, inhabitants of the country Mexico and their descendants
*** Mexica, ancient indigenous people ...
''
gordita
A ''gordita'' () in Mexican cuisine is a dish made with masa and stuffed with cheese, meat, or other fillings. It is similar to the Colombian and Venezuelan arepa. ''Gordita'' means "chubby" in Spanish. There are two main variations of this dis ...
,'' the
Salvadoran
Salvadorans ( Spanish: ''Salvadoreños''), also known as Salvadorians (alternate spelling: Salvadoreans), are citizens of El Salvador, a country in Central America. Most Salvadorans live in El Salvador, although there is also a significant Salvad ...
''
pupusa
A pupusa is a thick griddle cake or flatbread from El Salvador and Honduras, made with cornmeal or rice flour, similar to the Colombian and Venezuelan arepa. In El Salvador, it has been declared the national dish and has a specific day to ...
'', the
Ecuador
Ecuador ( ; ; Quechuan languages, Quechua: ''Ikwayur''; Shuar language, Shuar: ''Ecuador'' or ''Ekuatur''), officially the Republic of Ecuador ( es, República del Ecuador, which literally translates as "Republic of the Equator"; Quechuan ...
ian ''tortilla de maíz'' and the
Panama
Panama ( , ; es, link=no, Panamá ), officially the Republic of Panama ( es, República de Panamá), is a transcontinental country spanning the southern part of North America and the northern part of South America. It is bordered by Co ...
nian ''tortilla'' or ''changa''.
Origins
The ''arepa'' is a
pre-Columbian
In the history of the Americas, the pre-Columbian era spans from the original settlement of North and South America in the Upper Paleolithic period through European colonization, which began with Christopher Columbus's voyage of 1492. Usually, ...
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. Although it has not been specified in which country an ''arepa'' was cooked for the first time, it has been possible to define the oldest dates of the presence of maize in Colombia and in Venezuela. For example, in Colombia, the first record of the existence of corn dates from about 3,000 years ago, while in Venezuela the estimate is about 2,800 years ago.
Throughout its history, the ''arepa'' has stayed mainly unchanged from the ''arepas'' that pre-Columbian native peoples would have consumed, making the ''arepa'' one of the few pre-contact traditions that have remained popular in the years since
colonization
Colonization, or colonisation, constitutes large-scale population movements wherein migrants maintain strong links with their, or their ancestors', former country – by such links, gain advantage over other inhabitants of the territory. When ...
.
The name ''arepa'' is said to be derived from ''erepa'', the word for cornbread in the
Cumanagoto language.
Characteristics

The ''arepa'' is a flat, round, unleavened patty of soaked, ground kernels of maize, or—more frequently nowadays—maize meal or maize flour. It can be grilled, baked, fried, boiled or steamed. The characteristics vary by color, flavor, size, and the food with which it may be stuffed, depending on the region. Simple arepas are filled with butter or cheese and baked. More filling varieties can be added with combinations of ingredients like beans, meat, avocados, eggs, tomatoes, salad, shrimp, or fish depending on the meal. Fried arepas are often consumed in northern South America, filled with white cheese on top and served in conjunction with fried eggs. Sweet fried arepas are another variety that is often prepared with sugarloaf (papelón) and anise (anís). Venezuelan white cheese is another topping for fried arepas that can be combined with feta cheese.
Production
Initially arepa flour was made by grinding maize at home. In the 1950s the precooked arepa flour was invented by Dr. , a Venezuelan engineer, and became an instant success. The flour is mixed with
water
Water (chemical formula ) is an inorganic, transparent, tasteless, odorless, and nearly colorless chemical substance, which is the main constituent of Earth's hydrosphere and the fluids of all known living organisms (in which it acts as ...
and
salt
Salt is a mineral composed primarily of sodium chloride (NaCl), a chemical compound belonging to the larger class of salts; salt in the form of a natural crystalline mineral is known as rock salt or halite. Salt is present in vast quanti ...
, and occasionally oil, butter, eggs, and/or milk. Because the flour is already cooked, the blend forms into patties easily. After being kneaded and formed, the patties are fried, grilled, or baked. Some varieties of arepas are made with "peeled" corn using the
nixtamalization
Nixtamalization () is a process for the preparation of corn, or other grain, in which the grain is soaked and cooked in an alkaline solution, usually limewater (but sometimes aqueous alkali metal carbonates), washed, and then hulled. The t ...
process; they are known as ''arepa pelada''.
''Arepa'' flour is specially prepared (cooked in water, then dried) for making ''arepas'' and other maize dough-based dishes, such as ''
hallaca
Hallaca (, ; alt. spelling, ''hayaca'' and ''ayaca'') is a traditional dish from Venezuela that looks like a tamal, though different in flavour, texture, ingredients and cultural significance. It consists of corn dough stuffed with a stew of be ...
s'', ''
bollo
Bollo is a bun, popular in Latin America, made from corn, yuca or potato. Variations are eaten in Colombian cuisine, Cuban cuisine ( Tamal de maíz solamente ) and Panamanian cuisine. Corn and yuca bollos are an indigenous food of the Caribbe ...
s'', ''
tamale
A tamale, in Spanish tamal, is a traditional Mesoamerican dish made of masa, a dough made from nixtamalized corn, which is steamed in a corn husk or banana leaf. The wrapping can either be discarded prior to eating or used as a plate. Tam ...
s'', ''
empanada
An empanada is a type of baked or fried turnover consisting of pastry and filling, common in Spanish, other Southern European, Latin American, and Iberian-influenced cultures around the world. The name comes from the Spanish (to bread, i.e. ...
s,
atole
''Atole'' (, from Nahuatl '' ātōlli'' ), also known as ''atolli'' and ''atol de elote'', is a traditional hot corn- and masa-based beverage of Mexican origin. Chocolate ''atole'' is known as ''champurrado'' or ''atole''. It typically accom ...
'' and ''
chicha
''Chicha'' is a fermented (alcoholic) or non-fermented beverage of Latin America, emerging from the Andes and Amazonia regions. In both the pre- and post- Spanish conquest periods, corn beer ('' chicha de jora'') made from a variety of maize ...
''. The flour may be called ''masarepa, masa de arepa, masa al instante'', or ''harina precocida''. The most popular brand names of maize flour are
Harina PAN
The Harina P.A.N. (abbreviation for Producto Alimenticio Nacional. English language, English: ''National Food Product''), is the first brand of boiled Cornmeal, maize flour in Venezuela. The brand itself became a synecdoche, as even with other l ...
and Harina Juana in Venezuela, Areparina in Colombia, and Goya elsewhere.
Regional varieties
Bolivia
Bolivian ''arepas'' are made from corn. There are different ways to prepare ''arepas'', but one of the most traditional is the
Cotoca recipe. Several varieties of ''arepa'' can be found in the country, such as the ''Cruceña'' and ''Andina'' ones.
Colombia

The ''arepa'' is an iconic food in
Colombia, with some 75 distinct forms of preparation. According to a study conducted by the Colombian Academy of Gastronomy, the ''arepa'' is part of the Colombian cultural heritage and can be considered a symbol of national gastronomic unity."
[ (in Spanish)]
In 2006, the ''arepa'' was named the cultural symbol of Colombia in a competition organized by ''
Semana
''Semana'' (Spanish: ''Week'') is a weekly magazine in Colombia.
History
''Semana'' was founded in 1946 by Alberto Lleras Camargo (who would become president of Colombia in 1958) and that folded in 1961. It was relaunched by journalist Felipe ...
'' magazine with support from
Caracol Televisión
Caracol Televisión (known as Caracol and previously as Canal Caracol) is a Colombian free-to-air television network owned by Caracol Medios, a unit of Grupo Valorem. It is one of the leading private TV networks in Colombia, alongside Canal RCN ...
, the
Ministry of Culture Ministry of Culture may refer to:
* Ministry of Tourism, Cultural Affairs, Youth and Sports (Albania)
* Ministry of Culture (Algeria)
*Ministry of Culture (Argentina)
* Minister for the Arts (Australia)
*Ministry of Culture (Azerbaijan)
* Ministry ...
and 'Colombia is Passion'.
In the
Paisa region
A Paisa is someone from a region in the northwest of Colombia, including part of the West and Central ''cordilleras'' of the Andes in Colombia. The Paisa region is formed by the departments of Antioquia, Caldas, Risaralda and Quindío. ...
, the ''arepa'' is especially important to the local people and sometimes accompanies all meals of the day. In addition, ''arepas'' are strung into necklaces and placed around the necks of honored dignitaries as a sign of praise.
In
Colombia, the ''arepa'' is sold on a commercial level in neighborhood stores, chain supermarkets and market plazas and packaged with preservatives as a pre-molded white or yellow corn dough that is ready to grill or fry at home.
It is also sold in the form of industrialized corn flour that requires hydration before preparation.
In addition, ''arepas'' are sold by street vendors, in cafeterias, and in neighborhood stores. Restaurants of the Paisa Region offer a wide variety of ''arepas'', including a unique style of stuffed ''arepa'' that can be filled with eggs, meat, or cheese.
Colombians in the
Caribbean region commonly eat a breakfast variation called ''arepa con huevo'', which consists of a cooked arepa which has been split open, stuffed with a raw egg, and fried.
The Colombian Arepa Festival is celebrated in the following five major cities:
Barranquilla
Barranquilla () is the capital district of Atlántico Department in Colombia. It is located near the Caribbean Sea and is the largest city and third port in the Caribbean Coast region; as of 2018 it had a population of 1,206,319, making it Col ...
,
Bogotá
Bogotá (, also , , ), officially Bogotá, Distrito Capital, abbreviated Bogotá, D.C., and formerly known as Santa Fe de Bogotá (; ) during the Spanish period and between 1991 and 2000, is the capital city of Colombia, and one of the largest ...
,
Bucaramanga
Bucaramanga () is the capital and largest city of the department of Santander, Colombia. Bucaramanga has the fifth-largest economy by GDP in Colombia, has the lowest unemployment rate and has the ninth-largest population in the country, with ...
,
Cali
Santiago de Cali (), or Cali, is the capital of the Valle del Cauca department, and the most populous city in southwest Colombia, with 2,227,642 residents according to the 2018 census. The city spans with of urban area, making Cali the secon ...
and
Medellín
Medellín ( or ), officially the Municipality of Medellín ( es, Municipio de Medellín), is the second-largest city in Colombia, after Bogotá, and the capital of the department of Antioquia. It is located in the Aburrá Valley, a central re ...
. According to the program calendar, each city takes turns organizing the festival between the months of August and December.
Variations by region
According to the Santa Marta city newspaper, El Informador, there are about 75 types of arepas around Colombia. Among them is the Arepa Ocañera, consumed in the department of Norte de Santander, characterized by the addition of Queso Costeño () and other types of meat, some recipes for this type of arepa can contain Doble Crema and chicken, one of its characteristics is that it is relatively thin unlike other arepas and also has a toasted and golden colored shell.
Another variation would be the Arepa Boyacense, which the municipality of Ventequemada is characterized by its production of it, this type of food may contain butter, eggs and cheese, it has a certain sweetness in addition to some recipes for this arepa can have cuajada. There is also the Arepa Paisa, which is consumed in the department of Antioquía, prepared with Maíz Trillado (), this recipe is the one that most closely resembles how the indigenous communities prepare the arepa.. In addition, another arepa consumed in the Andean region of the country is the Arepa Santandereana, which has cooked yuca and chicharrón.
Puerto Rico
In
Puerto Rico
Puerto Rico (; abbreviated PR; tnq, Boriken, ''Borinquen''), officially the Commonwealth of Puerto Rico ( es, link=yes, Estado Libre Asociado de Puerto Rico, lit=Free Associated State of Puerto Rico), is a Caribbean island and Unincorporated ...
, mostly in the
San Juan area and beach sides, arepas are popular. They can also be found in some restaurants as almost always ''arepas de coco''. The Puerto Rican arepa is made with corn flour, coconut milk, coconut oil, baking powder, and sugar. They can be fried, baked or cooked on a grill. Once done the arepa is cut open and stuffed. There are countless filling. Crab, shrimp, and octopus stewed in
sofrito
(Spanish, ), (Catalan), ( Italian, ), or ( Portuguese, ) is a basic preparation in Mediterranean, Latin American, Spanish, Italian and Portuguese cooking. It typically consists of aromatic ingredients cut into small pieces and sautée ...
, lemon, coconut milk, and ginger among other ingredients is the most popular.
Spain

Arepas are present in the
Canary Islands
The Canary Islands (; es, Canarias, ), also known informally as the Canaries, are a Spanish autonomous community and archipelago in the Atlantic Ocean, in Macaronesia. At their closest point to the African mainland, they are west of Mo ...
due to population flow between the islands and
Venezuela
Venezuela (; ), officially the Bolivarian Republic of Venezuela ( es, link=no, República Bolivariana de Venezuela), is a country on the northern coast of South America, consisting of a continental landmass and many islands and islets in ...
. They are found in the
province of Santa Cruz de Tenerife
Province of Santa Cruz de Tenerife, also Province of Santa Cruz ( es, link=no, Provincia de Santa Cruz de Tenerife), is a province of Spain, consisting of the western part of the autonomous community of the Canary Islands. It consists of abou ...
, being rare in the eastern islands of the archipelago. Many of the arepas consumed in the bars and restaurants of the islands are fried. Some incorporate ingredients from the local gastronomy such as
soft cheese
There are many different types of cheese. Cheeses can be grouped or classified according to criteria such as length of fermentation, texture, methods of production, fat content, animal milk, and country or region of origin. The method most com ...
or Canary plantain.
Venezuela

The ''arepa'' is a symbol of Venezuelan gastronomy and one of the most common pre-Hispanic foods still popular in
Venezuela
Venezuela (; ), officially the Bolivarian Republic of Venezuela ( es, link=no, República Bolivariana de Venezuela), is a country on the northern coast of South America, consisting of a continental landmass and many islands and islets in ...
.
According to a 2015 survey of the Venezuelan people, nearly 70 percent of the nation ate ''arepas'' on a regular basis.
It is common for Venezuelans to eat ''arepas'' throughout the day, both as snacks and as sides to meals, creating a culture where these
corn
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn ( North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. ...
products can be found almost everywhere and in specific restaurants called "areperas". The ''arepa'' is seen as a cornerstone of a
Venezuelan diet; previous to the 2015 food shortages, it was estimated that each year the average Venezuelan consumed about 30 kilos of the
corn flour
Cornflour may refer to:
* Cornflour (in the UK), corn starch, from the endosperm of the kernel of the corn (maize) grain
* Corn flour (in the US and elsewhere), very finely ground cornmeal, ground from dried maize
See also
* Flour
* Starch
* G ...
used to make ''arepas''.
Venezuelan arepas are commonly filled with a great variety of different fillings, from beef and
avocado
The avocado (''Persea americana'') is a medium-sized, evergreen tree in the laurel family (Lauraceae). It is native to Americas, the Americas and was first domesticated by Mesoamerica, Mesoamerican tribes more than 5,000 years ago. Pre-Columb ...
to cheese, varying widely by the location of where they are sold and the ingredients that can be obtained.
In the
Andes
The Andes, Andes Mountains or Andean Mountains (; ) are the longest continental mountain range in the world, forming a continuous highland along the western edge of South America. The range is long, wide (widest between 18°S – 20°S ...
region of Venezuela, ''arepas de trigo'' are made with wheatflour rather than cornmeal. These lighter arepas are generally eaten as a snack or an accompaniment to heavier meals.
See also
*''
Cachapa''
*''
Gordita
A ''gordita'' () in Mexican cuisine is a dish made with masa and stuffed with cheese, meat, or other fillings. It is similar to the Colombian and Venezuelan arepa. ''Gordita'' means "chubby" in Spanish. There are two main variations of this dis ...
''
*''
Pupusa
A pupusa is a thick griddle cake or flatbread from El Salvador and Honduras, made with cornmeal or rice flour, similar to the Colombian and Venezuelan arepa. In El Salvador, it has been declared the national dish and has a specific day to ...
''
*
List of breads
This is a list of notable baked or steamed bread varieties. This list does not include List of cakes, cakes, List of pastries, pastries, or List of fried dough foods, fried dough foods, which are listed in separate Wikipedia articles. It also does ...
*
List of maize dishes
This is a list of maize dishes, in which maize (corn) is used as a primary ingredient. Additionally, some foods and beverages that are prepared with maize are listed.
Ingredients
Corn can be processed into an intermediate form to be cooked furt ...
References
Further reading
Food and Agricultural Organization, United Nations. Maize in Human Nutrition* Dr. Nelson Solorzano, specialist in food and nutrition and in Caribbean Region Culture. Socio-economic Development Planner specialized in Latin American Socio-economic Development History, Agriculture and Culture. (CENDES-UCV), USA, May 2007.
De los timoto-cuicas a la invisibilidad del indígena andino y a su diversidad cultural
* Mariano Picón Salas. Pequeña Historia de la Arepa. Suma de Venezuela. Caracas, 1966.
{{Street food
Bolivian cuisine
Canary Islands cuisine
Colombian cuisine
Maize dishes
Panamanian cuisine
Puerto Rican cuisine
Street food
Tortilla-based dishes
Venezuelan cuisine