MEMPHIS, TN (MSCS) – In celebration of “Hispanic Heritage Month,” we are sharing the arepa, a simple-to-make, delicious, and nutritious dish that reigns par excellence in the kitchen of many Latin American countries, especially in Colombia and Venezuela. It is a delicacy that can be eaten for breakfast, lunch or even dinner, and can be filled with chicken, turkey, pork, any type of cheese, egg, sausage, salami and the list goes on.
The arepa itself is a kind of circular bread, made with ground corn softened over low heat, or with pre-cooked corn flour (Harina P.A.N.), which is cooked on a budare, a griddle or in the oven. Some historiographic sources maintain that the word “arepa” comes from the word “erepa,” which means corn in the Cumanagoto and indigenous language of the Sucre state, in Venezuela. In February of 2014, the arepa ranked first as the best breakfast in the world, according to Thrillist, a website that specializes in international travel, food, and drinks. The dictionary of the Royal Spanish Academy has recognized the word “arepa” since 1884; in 1960, Empresas Polar launched P.A.N., a pre-cooked flour; and September is known as the “Arepa's Month.”
It is known as “arepa” in Colombia, Venezuela, Panamá, Cuba, and Puerto Rico. There are also other versions of arepas known as “pupusas” in El Salvador or “gorditas” in Mexico.
Below, we highlight the most common types of arepas in Venezuela and Colombia:
THE MOST COMMON TYPES OF VENEZUELAN AREPAS:
¤ Arepa Cabimera. This is a fried arepa that serves as a base for a series of ingredients that are stacked on top, forming a pyramid of flavor. Also known as "Arepón Maracucho," this is a very peculiar type of arepa, different from the others; its main characteristic is that it is not prepared stuffed. Many things can be added, but the most common ingredients are shredded beef or chicken, cheese, ham, eggs, and various sauces that complement the recipe.
¤ Reina Pepiada. The filling consists of a cream that is prepared with shredded chicken or hen meat, mashed avocado, and mayonnaise or Greek yogurt. Slices of avocado are also added.
¤ Catira. It is made with shredded chicken and grated cheese.
¤ Pabellón Criollo. This arepa has some of the typical ingredients of this traditional Venezuelan dish: shredded beef, tajadas (fried plantain), grated white cheese, and black beans.
THE MOST COMMON TYPES OF COLOMBIAN AREPAS:
¤ Arepa de Choclo. It is made with tender corn kernels, milk, sugar, and salt. The result is a pancake-like product, with a spongy texture and a slightly sweet flavor. This preparation is filled with country cheese.
¤ Arepa Boyacense. This dish stands out for its distinctive sweet and savory flavor. To make the arepa boyacense, a dough is prepared with precooked corn, wheat flour, panela, salt, and rennet; it is then shaped and cooked on a grill or in a clay oven. It serves as a side dish for both meat-based lunches and breakfasts.
¤ Arepa Paisa. This threshed corn arepa is characterized by two things: it has no filling and is very thin. Once ready, it is served with butter and white cheese on the top. It also works as a side dish for dishes like chorizo.
¤ Arepa Costeña or Egg Arepa. This is an arepa made with yellow corn, which is precooked in oil, then a hole is made in it, a raw egg is added, and it is fried again.