By Maria Fernanda Cabezas


Arepas are the daily bread of Venezuelans and Colombians. They can be eaten at all times of the day, sometimes topped as a toast and others filled as a sandwich. The recipe for Arepas is very simple as it only contains 3 ingredients: Precooked Corn Flour, water and Salt. They are typically cooked on a griddle or "budare" and then baked for 15 minutes, but you can also purchase them frozen/ready-to-toast (and save 30 minutes of your day) at our website !
If you are feeling like a little Martha Stewart, and decide to make Arepas from scratch, here's how to nail them:
  • 2 cups of Precooked Corn Flour
  • 2 1/2 cups of Water at room temperature
  • 1 tsp of salt
  • 2 tbsp of Olive Oil (to spray the griddle)
  • Pour the water into a large bowl. Make sure it is at room temperature
  • Add the salt. Blend well with a mixer, fork or spatula to make sure it dissolves well
  • While you continue to beat the mixture, slowly add the corn meal
  • Once all the flour is added, keep mixing until the corn meal, water and salt are fully integrated and dissolved
  • Set the masa aside and let it rest for 5 minutes. Corn flour does not have any gluten, so it doesn’t need to be kneaded. The masa should be smooth, firm yet malleable
  • Heat your griddle or oven at 400F and Coat with a little bit of olive oil
  • Take about 2 Tbsp. of the masa in your damp hands and create a round patty
  • Place the patty on your oven, griddle or nonstick pan. Let each side turn golden( about 5 minutes per side)
  • Serve them hot with cheese, meat, avocado or anything you can think of, enjoy!