oh arepas, what are you? a gordita, a pita pocket, a tortilla, a cornmeal cake, a pancake, a delicious corn biscuit filled with an array of goodness, I select all of the above, and yes to all.

a few months back I had the pleasure of experiencing first hand what these neat little golden cakes were. I was invited over to a friends house for an arepas demo, one bite and I was hooked. flash forward to this past week where I finally sourced out a traditional arepas mix, googled the heck out of guasacaca, prepared our favorite slaw, and invited a girlfriend over for our very first arepas tasting night at my casa. the results; success!

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recipe found in Bon Appetite Magazine / September 2014 issue/ not my own recipe, copy and pasted from Bon Appetite website.


  • Arepa flour is precooked corn flour, not to be confused with masa harina. Sometimes sold as masarepa or harina precocida, it can be found in Latin markets and some supermarkets.

  • Combine arepa flour and salt in a medium bowl. Make a well in the center and add 2½ cups warm water. Using a wooden spoon, gradually incorporate dry ingredients, stirring until no dry lumps remain. Let rest 5 minutes to hydrate.

  • Knead dough a few times in bowl, then divide into 8 pieces. Roll each piece on work surface into a ball, then gently flatten to about ½” thick.

  • Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Add 4 arepas, cover, and cook until golden brown, 6–8 minutes. Uncover, flip, and cook (keep uncovered) until other side is golden brown, 6–8 minutes. Transfer arepas to a wire rack. Repeat with remaining 1 Tbsp. oil and dough.

  • Split arepas and stuff with desired fillings; serve with lime wedges for squeezing over.


servings: 4

  • 2 cups arepa flour (precooked cornmeal)
  • 2 teaspoons kosher salt
  • 2 tablespoons vegetable oil
  • Desired fillings (such as shredded cooked chicken or pork, stewed black beans with cheese and lime, corn salad with onion and fresh herbs; for serving)
  • Lime wedges (for serving)






My favorite arepa fillings:

  • cotija, frijoles negros, corn, slaw, and guasacaca.
  • Our favorite cabbage slaw includes: cabbage, red onion, tomato, cilantro, jalapeno, salt, white vinegar, lime and green onions. shred half a cabbage, slice; red onion, green onion, tomato, jalapeno to desired size. incorporate cilantro, salt, lime juice, and vinegar to desired taste. omit ingredients or change as needed.
  • make a Guasacaca! recipe here! Guasacaca recipe

Aprepa mix can be found at most haciendas or international supermarkets [not usually in your usual grocers Latin isle].