Love Latin American breads? Try my gorditas, sopes, and pupusas next. The only reason I managed to keep myself well fed the 6 months I traveled Venezuela is thanks to all the arepas I ate! These affordable, South American fried corn cakes are deliciously savory and available literally everywhere. I loved them so much, I requested my Venezuelan host family share thier authentic yet simple recipe with me to share with you!
Why I love this recipe
Only 3 ingredients. Cornmeal flour, water, and salt are the 3 budget-friendly ingredients you need. Naturally gluten-free and vegan. And that is by complete accident! Easy to make. The process is as simple as making the dough, forming it into small disks, then pan-frying each one. Trust me, if I can do it, anyone can! Fun to eat. I love the versatility of arepas. I’ve enjoyed them with classic fillings but also love being creative with others, too (yes, I did do Nutella once). Check out the Serving Suggestions below to find your perfect match.
Ingredients needed
Cornmeal flour. I made this with white cornmeal flour, but yellow cornmeal flour works just as well. The most important thing is to use pre-cooked cornmeal flour (sometimes labeled as masarepa or arepa flour). It’s softer and finely ground, unlike the coarser masa harina. Water. The water should be warm, like lukewarm water. If I’m being pedantic, I’ll use a thermometer and aim for it to be between 90-105F. Salt. Regular table salt works great. Butter OR oil. For frying the arepas. Vegetable oil is the most common oil used for traditional arepa.
How to make arepas
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post. Arepas are fluffy handheld cornbread patties made with masarepa (pre-cooked cornmeal flour), water, and salt. Similar to a thick tortilla, the recipe originated in South America and remains a popular dish throughout Columbia and Venezuela. Once formed into disks, arepas are fried until crispy on the outside and fluffy on the inside, then sliced in half and stuffed with cheese, avocado, black beans, carnitas, or any flavor you like.
Arman’s recipe tips
Your hands are the only tool you need to mix the dough! After all, that’s how it’s done throughout South America. Is the dough feeling a bit too sticky and wet? Add more cornmeal flour, one tablespoon at a time, until it starts to come together. You’ll know the dough is ready when it turns into a smooth ball that pulls away from the sides of the bowl. Make arepas con queso. This was my absolute favorite (I think my record was 6 in one sitting!). Stir about 4 tablespoons of shredded Oaxaca or mozzarella cheese in with the dough. When they’re done frying, slice them in half and add a slice of cheese inside. Fry again until the cheese melts, then enjoy!
Storage instructions
To store. Keep the cooked arepas in an airtight container in the fridge for 3 to 4 days. I tested my recipe in the oven, and while it is not as traditional as the skillet-cooked ones, it works pretty well. For oven-baked arepas, line a baking sheet with parchment paper. Place the dough disks on top and lightly brush with some oil. Bake at 200C/400F for 12 minutes, flipping halfway through. To freeze. Separate each one with a layer of parchment paper before freezing them in an airtight container or freezer-safe bag. Freeze for up to 1 month. To reheat. Place the arepas on a lightly oiled skillet over medium-low heat until they’re warmed through and crisp again.
Frequently asked questions
What to serve with this dish
Besides the classics mentioned throughout the post, I typically serve these to my family with some flavorful meats, like:
Beef barbacoa Chicken tinga Sofritas Chicken al pastor Arrachera
Originally published February 2023, updated and republished July 2024
