Three Delicious Kinds of South American Corn Cakes (2024)

FAQs

What are the different types of arepas? ›

The Colombian Arepa Festival is celebrated in Barranquilla, Bogotá, Bucaramanga, Cali and Medellín. Each city takes turns organizing the festival between August and December. There are also many other types of arepas, including Arepa de Choclo, Arepa de Queso, Arepa Frita, Arepa Costeña, Arepa de Yuca, and Arepa Paisa.

Arepas are round, flat cornmeal patties that are often split open and filled with a variety of ingredients like shredded beef, chicken, cheese, or vegetables. They can be grilled, baked, or fried. On the other hand, cachapas are thick, pancake-like creations made from fresh corn dough.

Arepas are an important part of both the Colombian and Venezuelan diets, and both countries claim to be the originators of these thick corn pancakes.

The arepa is a small flat corn bread that originated from either Venezuela or Colombia. Both countries claim to have invented it and still argue about it to this day. However the fact remains that the arepa was invented long before Columbus arrived, taking its name from the indigenous word for corn – erepa.

The most popular fillings include:

Reina Pepiada: shredded chicken with avocado and mayonnaise. Sifrina: Reina Pepiada with cheese. La Pelúa: Carne Mechada (shredded beef) and cheese. La Catira: shredded chicken and cheese.

History. It is thought that the word arepa came from the extinct Cumanagoto word erepa, meaning cornbread.

Take arepas, a corn-based cake popular in South American cuisine, primarily Venezuela and Colombia. They're healthier baked than fried, and stuffed with small portions of lean chicken, beef and vegetables. "Arepas have plenty of fiber that helps with keeping cholesterol levels down," Puche said.

Gorditas Are a Mexican Specialty

Gorditas resemble arepas, but like pupusas, they are made with masa harina. These corn cakes are deep fried until they are golden and crispy (but they can also be cooked on a griddle or comal). Gorditas puff up when fried in oil, forming an air pocket somewhat like pita bread.

A pupusa is a thick griddle cake or flatbread from El Salvador, Honduras, Nicaragua, and Guatemala made with cornmeal or rice flour, similar to the Colombian and Venezuelan arepa. In El Salvador, it has been declared the national dish and has a specific day to celebrate it.

Harina PAN flour, or arepa flour, is a pre-cooked white maize flour. It gives arepas their signature texture and bite.

What to eat with arepas? ›

Many people believe that eating arepas is less healthy than eating wheat flour-based bread, but both offer a similar caloric content and can be considered a part of a balanced diet. Corn, however, contains a gluten-free protein called Zein, which makes it much healthier for celiacs.

They are common at breakfast or as an afternoon snack in Colombia, where they are often served with ají, a spicy condiment. Arepas are eaten throughout the day in Venezuela.

The traditional Venezuelan holiday table consists of Hallacas (Tamale-style delights), Pan de Jamon (Ham-Olive Raisin Bread), Ensalada de Gallina (Potato-Hen Salad), and Pernil de Cochino (Pork Roast).

A staple of both Venezuelan and Colombian cuisine, arepas are versatile enough to eat for breakfast, lunch, and dinner.

Masarepa is corn dough that is dried and ground into fine cornmeal and can be found in Latin food specialty stores and online. It is softer and more refined and the taste is starchier than masa harina. Look for the words harina de maiz refinada precocida (refined, precooked corn flour) on the package.

The primary distinction is in the type of cornmeal used. Yellow arepas are crafted from pre-cooked yellow cornmeal, lending a golden hue, while white arepas use the white counterpart. Taste-wise, the variance is subtle, making it more of an aesthetic choice.

The Puerto Rican version of the arepa is almost always made with wheat or coconut flour instead of corn flour, more common in South America. Puerto Rican arepas tend to be smaller than those found south of the equator, and can be served stuffed – typical across Latin America - or plain, more akin to a fry bread.