Arepas are a traditional South American round flatbread prepared from unleavened corn flour. These flatbreads are a popular food staple eaten at most meals across Venezuela and Colombia. You can cook arepas in varying sizes, and grill, bake or fry them. You can also purchase readymade arepas. Enjoy arepas plain, with fillings, toppings or with a variety of sauce accompaniments.
Eat arepas plain or apply butter, jam or melted cheese on the arepas before serving. You can also use arepas as side dish instead of bread.
Prepare arepas sandwiches by combining different meat and vegetarian fillings of your choice. Layer one half of the arepas with cooked meat slices such as chicken, beef or pork. Add a slices of chopped vegetables such as tomatoes, bell peppers and onions. Sprinkle dry chili, salt and pepper powders according to taste. Place the other half of the arepas over the filling and serve.
Serve arepas as an appetizer. Top arepas with tasty nibbles such as grilled shrimp or chorizos, and garnish with chopped cilantro or parsley. You can use fruit and vegetable salads as a refreshing arepas topping during summer.
Enhance the flavor of plain, filled or topped arepas by serving them with a variety of sauce accompaniments. Eat arepas with traditional South American sauces such as green mojo sauce or criollo sauce. You can also enjoy arepas with sauces and dips of your choice including hot, sweet and sour sauces, or dips such as salsa and guacamole.
Tips & Warnings
- Prepare filling arepas sandwiches for breakfast. Layer an arepa half with a ham slice, a sliced hard-boiled egg and grated cheese. Cover with the remainder arepa half and serve.
- Tourism In Venezuela; Venezuelan Arepas: Dish That Tourists Must Eat When They Visit Our Country
- The Boston Globe; Everyday Sandwiches of Venezuela Flow At Orinoco; Jonathan Levitt; October 2007
- The Washington Post; Venezuelan Arepas; Carolina Buia; September 2005
- WMMB; Arepas With Wisconsin Jalapeño Jack and Grilled Shrimp; Trey Foshee
- Slashfood; Arepa; Erich Kuersten; June 2006
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