Arepas are round, versatile corn cakes popular across South America, especially in Colombia and Venezuela. Calling them just “corn cakes” doesn’t really capture their variety or importance. Arepas are more than just food-they’re a symbol of cultural pride and a way to enjoy different local flavors. You can find them sweet or savory, plain or packed with fillings, grilled, fried, baked, or steamed. Whether served for breakfast, as a snack, or as a full meal, arepas offer many textures, flavors, and creative combinations.
The arepa has a long history, dating back to before the Spanish colonized the region now known as Colombia and Venezuela. Archaeologists have found tools and clay slabs used to make arepas, proof of corn-based cooking going back about 6,000 years in Colombia and nearly as far in Venezuela. The word “arepa” comes from “erepa,” an indigenous word for corn. This shows that arepas are not just food, but an important part of cultural history that has survived for thousands of years.
What makes arepas special is how easy they are to adapt. Most arepas use pre-cooked cornmeal, such as the commonly available Harina P.A.N. flour. This corn flour is mixed with water and salt-and sometimes oil, eggs, butter, or milk-to make a dough. Because the flour is pre-cooked, it’s easy to shape and cook in many ways: grilled, fried, baked, boiled, or steamed. The fillings truly bring arepas to life, and you can fill them simply with cheese or butter, or add meats, vegetables, or sauces for more flavor. There’s an arepa type for every taste and occasion.
How Do Arepa Types Change by Country?
Arepas are a key part of both Colombian and Venezuelan cuisine, but each country makes them differently. This has led to a friendly-and ongoing-debate over where the arepa truly comes from. Both countries have their own styles and traditions.
Arepas also appear in other Latin American countries like Bolivia and Ecuador, though not as often. Every region adds its own ingredients and cooking styles, turning the arepa into a great example of how local culture shapes food.
Colombian Arepas
In Colombia, arepas are a national symbol with over 75 varieties found across the country. In fact, they were named Colombia’s cultural symbol in 2006. Especially in the Paisa region, arepas appear at almost every meal and are even used in fun traditions, like making necklaces for honored guests. Colombian arepas are usually cooked on a grill or pan, giving them a crisp outside and soft interior.
Colombian arepas can be sweet or savory, plain or filled. They are easy to find in local shops, supermarkets, or from street vendors, usually as white or yellow corn dough. The many kinds of arepas found throughout Colombia show just how diverse and creative the country&rsquos food can be.
Venezuelan Arepas
Venezuelans also see arepas as an important part of daily life. A large number of Venezuelans eat arepas every day. Arepas are served at any time-they might be a snack, side dish, or an entire meal. In Venezuela, most arepas are filled with generous portions of different ingredients. Unlike some Colombian arepas, which are often served plain or with simple toppings, Venezuelan arepas are split open and packed with meats, cheeses, avocado, and more. In the Andes, people sometimes use wheat flour to make a special version called “arepas de trigo.”
Arepas in Other Latin American Countries
While Colombia and Venezuela are most famous for arepas, the food also appears elsewhere. In Bolivia, for example, arepas are made of corn, with different styles such as the Cotoca, Cruceña, and Andina arepas. Costa Rica’s arepa is large and sponge-like, often flavored with cheese. In Puerto Rico, especially around San Juan, “arepa de coco” (made with coconut milk and flour) is popular and might be filled with seafood. The Canary Islands in Spain, due to their ties with Venezuela, have also taken on arepas, sometimes frying them and adding ingredients like soft cheese or plantain.
Most Well-Known Arepa Types
Arepas come in many forms, from basic classics to elaborate creations. Many types are famous for their taste, fillings, or special regional styles. The most well-known arepas show just how much you can do with these simple corn cakes. If you prefer your arepa with cheese, meat, or even something sweet, there’s one for everyone. Below are some of the most popular arepas.
| Name | Main Features |
|---|---|
| Arepa de Queso | Arepa with cheese mixed inside or used as a filling; soft inside, sometimes crisp outside. |
| Arepa de Huevo | Golden fried arepa filled with a cooked egg, common on Colombia’s Caribbean coast. |
| Arepa Boyacense | From Boyacá, Colombia; slightly sweet with corn, cheese, and sometimes sugar; often cooked on a griddle. |
| Arepa de Choclo | Sweet arepa made with fresh corn, eggs, and butter; often served with fresh cheese on top or inside. |
| Arepa Paisa | Plain, thin, white arepa from Antioquia, Colombia; usually not filled, perfect to eat with toppings. |
| Arepa Santandereana | Arepa from Santander, Colombia, made with corn, cassava/yuca, and pork cracklings; thin and crispy. |
| Arepa Costeña | Coastal Colombian arepa, usually fried; can be sweet or savory, sometimes with anise or cheese. |
| Arepa Rellena | “Stuffed arepa”; filled with anything from cheese to meats, vegetables, or beans; especially popular in Venezuela. |
| Arepa Domino | Venezuelan arepa filled with black beans and white cheese, giving a “black and white” look. |
| Arepa Reina Pepiada | Venezuelan arepa filled with shredded chicken, avocado, and mayonnaise; creamy and flavorful. |
| Arepa Pelua | Stuffed with shredded beef and yellow cheese; named for the “hairy” look of the beef. |
| Arepa Catira | Filled with shredded chicken and yellow cheese; the golden color is its trademark. |
| Arepa de Plátano Maduro | Arepa with sweet ripe plantain mixed into the dough; usually enjoyed as a sweet treat. |
| Arepa de Yuca | Made with cassava/yuca in the dough; chewy and earthy, can be savory or sweet. |
Regional Types of Arepas
Different regions use ingredients and traditions to create their own special types of arepa. Here’s a look at some of the most distinctive versions from various areas:
- Arepa Valluna: From Valle del Cauca, Colombia, made with corn flour and lots of butter, sometimes with meat.
- Arepa Llanera: From the plains of Colombia and Venezuela, usually filled with strips of grilled beef, cheese, tomato, and sometimes avocado.
- Arepa Viuda: Literally “widow arepa”-completely plain, without any filling, eaten as a simple side.
- Arepa Rompe Colchon: Venezuelan arepa filled with seafood, prepared in a tangy vinaigrette; name means “mattress-breaker” due to its reputation.
- Arepa Sifrina: Upscale Venezuelan arepa based on Reina Pepiada but with added yellow cheese for richness.
- Arepa Perico: Venezuelan breakfast arepa with scrambled eggs, tomato, and onion.
Arepas in Bolivia, Costa Rica, Puerto Rico, and Spain
| Country | Unique Arepa Type |
|---|---|
| Bolivia | Traditional Cotoca, Cruceña, and Andina, made with corn. |
| Costa Rica | Large, sponge-like arepa, sometimes filled with cheese or pork. |
| Puerto Rico | “Arepa de coco” with coconut milk/oil, often filled with seafood. |
| Spain (Canary Islands) | Arepas fried and filled with local cheese or plantain. |
Best Arepas for Special Diets
Arepas can fit into many different diets, including vegetarian, vegan, and gluten-free. Their dough is mostly made from corn, which has no gluten. Choosing fillings or using plant-based versions of extra ingredients makes them even more adaptable.
Vegetarian Arepas
Since arepa dough is plant-based, most vegetarian diets can include them easily. Fillings like cheese, black beans, eggs, or vegetables work well. Popular vegetarian arepas include Arepa Domino (beans and cheese), Arepa de Queso, or baked arepas with grilled vegetables or avocado.
Gluten-Free Arepas
Arepas made with cornmeal are naturally gluten-free, making them a good alternative for those who can’t eat wheat. Simply double-check that all fillings and extras are also free from gluten, like using fresh cheese or veggies instead of processed items or sauces that may contain gluten.
Vegan Arepas
Vegan arepas are simple to make. Use just corn flour, water, and salt for the dough, and if the recipe calls for butter or milk, choose plant-based replacements. Good vegan fillings include black beans, avocado, cooked plantains, or sautéed vegetables. Even plain arepas with plant-based spreads or salsa are a tasty, animal-free choice.
