Arepas are round, flat corn patties that play a big role in the cuisines of Colombia and Venezuela. These simple yet tasty breads have been eaten for thousands of years, starting in ancient indigenous communities of northern South America. Today, arepas are a point of national pride for both Colombia and Venezuela, with each country enjoying their own ways to prepare, fill, and serve them. While the rivalry about who invented the arepa continues, their history clearly goes back long before modern borders existed.
Where Did Arepas Originate?
The roots of the arepa are ancient, long before countries like Colombia and Venezuela existed. Maize, or corn, was a key crop for many native groups across the Americas. Making flatbreads from ground corn was one of the main ways people used this grain, and arepas are one of the foods that survived and remain popular from those early days.
Early History of Arepas
At their most basic, arepas are flatbreads made from ground corn dough. Archaeologists have found early cooking tools, like grinding stones and clay griddles (called budare), in areas that are now Colombia, Panama, and Venezuela. Corn has been grown in Colombia for at least 6,000 years. Evidence suggests arepas were already being made around 3,000 years ago by groups like the Muisca in Colombia, and about 2,800 years ago in what’s now Venezuela. The way arepas are made has changed very little over the centuries-they are still mostly corn dough, shaped into disks and cooked on a griddle.
| Region | Estimated Arepa History |
|---|---|
| Colombia | ~3,000 years |
| Venezuela | ~2,800 years |
Pre-Columbian Influences
The Carib people lived across northern South America-including areas of Venezuela, Colombia, Guyana, Suriname, and parts of Brazil. They made and cooked ground corn cakes on clay slabs. The word “arepa” is even thought to come from “erepa,” which meant corn in their language.
- Cooking Method: Ground corn formed into cakes, cooked on clay griddles
- Name origin: “Arepa” from Carib language “erepa” (corn)
- Staple food: Eaten daily, not just for special occasions
Arepas show the skills and creativity of these early societies. Their design is simple, but effective-providing nutrition and using local ingredients. Because arepas have stayed much the same over the centuries, they provide a direct connection to the past.
Cultural Importance in South America
Today, arepas are much more than just food in Colombia and Venezuela-they are a core piece of identity and everyday life. In these countries, it’s common to eat arepas for breakfast, lunch, or even late at night. Colombia has about 75 known types of arepas and considers them a national symbol. The Colombian Academy of Gastronomy recognizes arepas as part of the country’s food heritage.
Venezuela, too, treats arepas as a major part of its national diet, symbolizing togetherness and tradition. Surveys showed almost 70% of Venezuelans ate arepas regularly, with high corn flour use before recent food shortages. The question of whether arepas are more Colombian or Venezuelan still causes debate and friendly competition, showing how seriously both cultures value this food.
Which Countries Are Famous for Arepas?
Both Colombia and Venezuela are best known for eating and preparing arepas, but the dish has also traveled to other parts of Central and South America, and even across the ocean. Here’s a quick overview of how arepas are enjoyed in different countries:
| Country | Arepa Style | Common Fillings/Characteristics |
|---|---|---|
| Colombia | Mainly plain, many regional types | Butter, cheese, egg, yuca, chicharrón (pork crackling), meat |
| Venezuela | Usually split open and filled | Shredded beef, cheeses, black beans, avocado, plantains, ham salad |
| Bolivia | Corn-based, regional types like Cotoca, Cruceña, Andina | Local ingredients |
| Costa Rica | Large, cake-like, often with cheese | Pork (in some versions), Bagaces cheese |
| Puerto Rico | Coconut flour arepas (arepas de coco) | Seafood stewed with coconut milk, garlic, spices |
| Spain (Canary Islands) | Imported by migrants from Venezuela | Often fried, sometimes with local cheese or plantain |
Arepas in Venezuela
In Venezuela, arepas are everywhere. People eat them all day and many restaurants specialize in them (called areperas). Venezuelan arepas are split after cooking and stuffed with all sorts of foods, from meats to avocado salads to just simple cheese.
- Popular fillings: shredded beef, black beans, cheeses, plantains, chicken avocado salad (“Reina Pepiada”), ham spread (“diablito”)
- Variations: “Domino” (black beans + white cheese), wheat-based arepas (arepas de trigo) in the Andes
Arepas in Colombia
Colombian arepas are important across the country. They are usually plain, served with butter/cheese, or as a side dish with meat or eggs. Each region has its own twist:
- Paisa region: Arepas at every meal, and even used to honor guests
- Caribbean coast: Arepa con huevo (fried, stuffed with egg and sometimes meat)
- Other regional styles: Arepa ocañera, arepa boyacense (sweet with butter/eggs/cheese), arepa santandereana (with yuca and pork crackling)
Colombia even has Arepa Festivals to celebrate this food each year, especially from August to December.
Arepa Variations in Other Countries
- Bolivia: Many styles, based on local corn and traditions (Cotoca, Cruceña, Andina).
- Costa Rica: In Guanacaste, arepas are thick, cheese-flavored sponge cakes. In colonial Cartago, they were filled with pork.
- Puerto Rico: Called arepas de coco, these include coconut milk and oil, are sometimes sweet, fried, or grilled, and usually filled with seafood cooked in coconut milk and spices.
- Spain (Canary Islands): Brought by migrants from Venezuela, often fried and sometimes featuring Canary Island ingredients like local soft cheese or plantain.
Arepas are a great example of how a simple food can be important to history and culture. The basic idea-corn dough shaped and cooked-spread and adapted to new places but always remains closely linked to its roots. Arepas connect the past and present and bring people together, no matter where they’re served.