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🇻🇪 Breakfast · Venezuela
Arepa
The arepa is a cornerstone of Venezuelan and Colombian daily life — a thick round of pre-cooked white cornmeal, patted flat and cooked on a griddle until the outside crisps and the inside stays soft. Archaeological evidence places corn-based flat cakes in the diets of indigenous peoples across the Andes and Caribbean coast for thousands of years. In Venezuela, arepas are split open like a pocket and stuffed: shredded beef and avocado for the classic reina pepiada, or black beans, cheese, and perico — scrambled eggs with tomato and pepper. Every household has its favoured filling; no two are identical.
Rich in protein
Filling and nutritious
Traditional recipe
Authentic taste
Ingredients 4 servings
- For the dough:
- 400g harina P.A.N. (pre-cooked white corn flour)
- 500ml warm water
- 1 tsp salt
- 2 tbsp vegetable oil
- For reina pepiada (classic chicken-avocado filling):
- 2 chicken breasts (about 500g), poached and shredded
- 1 ripe avocado, diced
- 3 tbsp mayonnaise
- 1 tbsp lime juice
- 1 spring onion, finely sliced
- 10g fresh coriander, chopped
- Salt and pepper
- Other popular fillings:
- 200g fresh white cheese (queso fresco), sliced
- 100g shredded beef (carne mechada)
- Vegetable oil for griddle
How to make it
- 1In a large bowl, combine 500ml warm water with salt and oil; gradually add 400g harina P.A.N., mixing with your hand or a spatula.
- 2Knead for 3–4 minutes until the dough is smooth and pliable; cover with a cloth and let it rest for 5 minutes — the flour absorbs the water and the dough becomes easier to shape.
- 3Test the dough: it should be slightly sticky but not raw; if it cracks while shaping, add a tablespoon more water.
- 4Divide into 8 equal balls (about 100g each); flatten each between your palms into a 8 cm wide, 1.5 cm thick disc, smoothing the edges with damp fingers.
- 5Heat a heavy pan or griddle over medium heat with a little oil; add the arepas and cook for 4–5 minutes per side, until a golden crust with darker spots forms.
- 6Transfer to a baking tray and finish in a preheated 180°C oven for 10–15 minutes, until they sound hollow when tapped lightly; this is the doneness test.
- 7While the arepas rest, make the reina pepiada: mix the shredded chicken with avocado, mayonnaise, lime juice, spring onion, coriander, salt, and pepper.
- 8Slice each arepa horizontally with a sharp knife (like a pita pocket), without cutting all the way through; stuff with reina pepiada (or your chosen filling); serve immediately while the arepa is warm and crisp on the outside.
Nutritional info
per serving (~350 g)
Calories 585 kcal
Protein 39 g
Carbs 43 g
Fat 23 g
Fiber 3 g
Estimated nutritional values.
Pairs perfectly with
🍚 White rice
🌽 Sweet plantains
🫘 Black beans
🍋 Lime wedges
