This recipe for Colombian Arepas uses four ingredients and takes 30 minutes from start to finish. And they’re just dripping with mozzarella cheese. Keep reading for the recipe!
“Hello Reader! I try my hardest to research recipes as best as I can before posting to ensure I am representing each culture correctly. If this recipe is from your country and I have made a mistake or you have suggestions for how to make it more authentic, I would love to hear! Please leave a comment below letting me know what should be different, and I will rework the recipe. It is always my intention to pay homage and respect to each cultural dish that I cook. Thanks for reading!”
The year is 2016, and I’m a spry 19 year old living in Manhattan. I’ve scored two summer internships in New York City in the publishing field and suddenly this midwestern girl had moved herself to the big city.
New York City was exciting for a lot of reasons, but as someone that has always been interested in food, I’m sure you could guess that I had reached my heaven. NYC is the epitome of a food lover’s paradise, and I was suddenly surrounded by so many delicious treats I couldn’t find enough time in three months to try them all.
One Saturday I was on my way to the bookstore down the block and stumbled across a farmers market/food festival happening on the avenue near my apartment. I bought a dress and a smoothie, but then suddenly my eyes found them…. Arepas.
The food truck that was selling arepas that day had packed them with fillings, specifically ooey, gooey mozzarella cheese. They were overflowing with cheese and I HAD to buy one!
Since that moment, I had been daydreaming about arepas. Obviously, it is a dream come true that I can now make them for the blog and share the recipe with you all.
So What is an Arepa?
An arepa is a patty made out of cornmeal and water. They can be baked or fried and then eaten plain or with fillings.
Arepas originally began as just a plain snack that is eaten on a daily basis in Colombia and Venezuela (they’re very similar to Pupusas from El Salvador). Eventually, the fillings evolved into more elaborate and creative combinations. There’s nothing you can’t fill your arepa with! But for the sake of this recipe, I’ll tell you: You can never go wrong with cheese. Especially if you dip them into some Red Chimichurri sauce to sauce it up!
What Ingredients Are in Colombian Arepas?
Masarepa
Salt
Vegetable oil, for pan frying
Water
Mozzarella cheese
For full ingredient measurements, visit the recipe card at the bottom of the page.
What Flour Should I Use for Colombian Arepas?
The internet seems to have a lot to say on this topic, actually. I’ve read many a traditional recipe that insist that you must use masarepa in your Colombian arepa recipe.
Masarepa is a very specific type of corn flour. It is precooked and ground cornmeal that exists specifically for making arepas.
When I was buying ingredients for my arepas, I almost made a very common beginner’s mistake: purchasing masa harina instead of masarepa. Masa harina is very similar to masarepa, but it is made from corn that doesn’t have an outer lining. These corn kernels are dried and then ground into a fine cornmeal. Masa harina is best for making tortillas.
The texture of your arepas will vary significantly based on which kind of flour you use. To buy masarepa, you can visit any Latin American grocery store or purchase the ingredient online. I bought mine off of Amazon.
How to Make Arepas
In a large bowl, place the masarepa and the salt. Stir to combine, then form a well in the middle.
Little by little pour the water into the well. Use your hands to mix and knead the dough lightly until all water is combined. Cover with a towel and let rest for 5 minutes.
Separate the dough into 8 sections and roll each section into a ball. Press the ball flat in your hand until about ½” thick.
Heat 2 tbsp vegetable oil in a cast iron skillet until warm. Place four arepas in the pan, cover and heat over low-medium heat for 6 minutes. Flip, cover, and heat on the other side for about 8 minutes, or until a crust is formed on both sides.
Remove the arepas from the stove. When cooled enough to handle, use a serrated knife to slice the arepas in half. Layer the inside with mozzarella cheese. Place back in the cast iron for about 5 minutes, just until the cheese gets melty. Enjoy!
History of Arepas
Arepas originated very long ago; they were first eaten by indigenous tribes in the land that now makes up Venezuela and Colombia.
The indigenous tribes would grind up the corn that they grew and make arepas from the flour. In fact, arepas used to be spelled erepas, because that is the indigenous word for corn.
Arepas were eaten every day, and were a definite staple in the lives of indigenous tribes. These days, arepas are still popular and are becoming more trendy.
Restaurants that make and sell arepas are called areperas! Areperas have recently stepped up their game and are starting to offer exciting new fillings for the age-old arepa.
How to Eat Colombian Arepas
As I mentioned before, Colombian arepas can be eaten plain or with fillings. Either way, they are a handheld food, often being served as street food in Colombia (and Manhattan! haha).
Arepas are wrapped in paper when served and eaten like a sandwich. But truthfully, there’s no wrong way to enjoy this easy and delicious snack.
Did you like my recipe for Colombian Arepas? Post a photo on Facebook or Instagram with the hashtag #TheForeignFork and tag @TheForeignFork. And if you liked this recipe, you’ll be sure to also like:
- Garnaches from Belize
- Argentinian Empanadas
- Pastel de Choclo (Shepards Pie with Corn Topping) from Chile
- Pispilli Cornbread from Albania
Colombian Arepas with Cheese Filling
Ingredients
- 2 cups Masarepa, I use yellow
- 1 tsp Salt
- 2 tbsp Vegetable oil for pan frying
- 2 cups + 2 tbsp Water
- ¾ lb mozzarella cheese, cut into strips
Instructions
- In a large bowl, place the masarepa and the salt. Stir to combine, then form a well in the middle.
- Little by little pour the water into the well. Use your hands to mix and knead the dough lightly until all water is combined. Cover with a towel and let rest for 5 minutes.
- Separate the dough into 8 sections and roll each section into a ball. Press the ball flat in your hand until about ½” thick. Press the edges with your hands so that no cracks form.
- Heat 2 tbsp vegetable oil in a cast iron skillet until warm. Place four arepas in the pan, cover and heat over low-medium heat for 6 minutes. Flip, cover, and heat on the other side for about 8 minutes, or until a crust is formed on both sides.
- Remove the arepas from the stove. When cooled enough to handle, use a serrated knife to slice the arepas in half. Layer the inside with mozzarella cheese. Place back in the cast iron for about 5 minutes, just until the cheese gets melty. Enjoy!
Kay Pea says
Another Colombian commenter here. I grew up in the US but my mother made arepas very often when I was growing up. Originally, she would cook and grind the corn herself, but later on switched to the precooked corn meal.
One thing I’d like to note is that the cheese that is traditionally used is NOT mozzarella cheese, but “quesito” (queso fresco) or queso campesino.
I cannot speak for Venezuelans, but in the part of Colombia where my family is from they make sweet and savory arepas. Savory arepas are made with a dough made of white corn. We often eat them for breakfast with butter and cheese, but also as a starchy side for lunch/dinner (like a grilled steak with a side of arepa). Sweet arepas are arepas de choclo, which are made with a thick batter of sweet yellow corn. The batter has sugar added for sweetness, plus egg and sometimes milk. It’s typically served plain or with cheese in the middle. You recipe kind of looks like it took elements from both preparations.
Maria says
I made these with a tiny modification and they were delicious! My girlfriend is from Colombia and she does what Gloria does as adds a bit of creamed corn to the masarepa to mimic the hand ground corn her mother used to do. I used your recipe and added the creamed corn and split them and added the cheese. Delicious!! (She used to add an egg to hers sometimes for a breakfast arepa too). Definitely keeping your recipe.
The Foreign Fork says
I’m so glad that your girlfriend approved Maria! Thank you for the comment 🙂
Carlos says
Don’t let the negative comments put you down. This is an arepa I would love to try!
I am from Medellín, one of the cities in Colombia where we eat arepas for breakfast, lunch, dinner, snacks, and any other time of the day, and I’ve eaten arepas made of ground corn, cornmeal , ground chocolo, yuca, nuts and seeds, etc. We usually make them grilled or fried, but I’ve seen other ways of cooking them, like microwaved, in an oven as some sort of pizza, etc.
Arepas are like tortillas, in the sense that they are very neutral in flavor and, because of that, are commonly used as a means to bring together many other ingredients and flavors. So, it’s usual to top them or stuff them with different kinds of cheese, meats, vegetables, poultry, sweets (e.g. dulce de leche), etc.
Arepas can also be eaten plain, with just butter and salt, which is very common here in Colombia. Many people also add queso fresco, cuajada (a very low-salt version of queso) or quesito (a more salty and granulated variation of queso) on top, to this more plain and traditional variation.
One variation that surprises every person who tries it (even the judges on our local Master Chef TV show, which every season has an arepa challenge) is a grilled arepa, stuffed with mozzarella cheese and topped with condensed milk. This variation is very popular here in Medellin, but not so much in the rest of the country. Personally, I don’t love it, but many close friends and relatives swear by it. My favorite variation would be arepa-e-huevo, a double deep-fried, egg-stuffed arepa, very popular in our coastal cities, but then again, many people just don’t like them. This just goes to show you that there’s no right or wrong way.
I’ve been all over Colombia as well, and have eaten many arepa recipes. The combinations and possibilities are endless. Many people will try to tell you that their way is the only “right” way to eat an arepa, but that’s just a “purist” way of seeing things. So keep trying to make your own, don’t be afraid to experiment, and please keep promoting our Colombian food. Many of us love reading articles like this, from people from other countries, promoting our food, culture, people, etc. So, please, keep up the good job.
Phil says
This is not a colombia arepa at all. You are so far off base on the preparation and final product. I am Colombian and make arepas weekly. Please consult a real Colombian instead of stealing an idea you saw at a good festival in NY.
S. Renee Tucker says
Since you made the effort to post a comment and know how to make these correctly, why don’t you share that information?
Migdalia says
Phil,
Too rough. She clearly said that she accepts advice on how that recipe is prepared in Colombia. If you are so Colombian, you are leaving your country very low with your rudeness. If you know how to make your Arepas, why didn’t you publish your delicious recipe? Maybe you are just feel jealous. 😱🤭🤔
Matt says
She literally says up top that she tries doing the best research she could to make sure her recipes are close to authentic. Instead of being critical and condescending, maybe try and help?
Gloria Montoya Romero says
Hola! Hola!! First of all .. thank you for trying our Colombian food. And even more, for loving it so much that you dare to try making it YOUR WAY! There’s no wrong in any way in your recipe at all… Colombians make arepas with their own style depending on their region… But those are the basic ingredients to make arepas commercially. I congratulate you -even if you put together two: I applaud you! Kiddos to you!!! But if you want, to make them from scratch… Build some muscle grinding the corn… The taste is insane!
I’m from Barranquilla, the cost of Colombia. We also make arepas fritas with an egg inside. I’m lazy with the grinding of the corn, so I buy a can of sweet corn and mix it with the masarepa and fry them in deep oil. For that you have to have a “caldero.” When the arepa is ready, she will float up, turn it over and there you have a chuby arepa frita to fill with anything. In regards to the cheese, we don’t use mozzarella… It’s more a chewy, salty cheese called “quedó Costeño” Also… Arepas are good right out of the caldero to your plate… Cold arepas are not fun! Finally Don’t let anyone bother you with bully comments. You did what i would do if I went to a different country and loved the cuisine so much, that I dare to TRY making it to enjoy it any time I want. Thanks for sharing our Colombian culture, when those who could’ve, didn’t! Love what you do and keep it up!!! Gloria
Dianna says
Hi there, I’m an indigenous woman from the Caribbean and parts of Columbia. I’m not sure where you heard the term “erepas” meaning corn but it’s actually “maisi” in many Arawakan tribes (some of them located in Columbia/Venezuela, as well as the Caribbean, which is also where arepas originated, between these tribal groups). Also, it’d be more respectful to us native folks if you actually named the tribes of where these words derive etc. We’re usually lumped together as a monolith, like the “indigenous word” or “the indigenous people” when really we all have our individual nations, customs, regalia, ceremonies and so on and as I’m sure you can understand, that tends to be exhausting. Thanks!
The Foreign Fork says
Hi Dianna,
Thank you very much for the note on the correct way to refer to these groups! I hadn’t thought about that before, but your explanation makes a lot of sense to me and I will work that into future posts 🙂 Have a great day!
Jessica says
Colombian here. I grew up with these being made all the time. The way you are making with the cheese in the middle between two arepas is something I have never seen.I have family from various parts of Colombia all of which have their own regional take on it. But not this. To me, your spin makes it seem more like a quesadilla. Pleas don’t do that. The cheese is to be incorporated into the dough. Or you could make your ball of dough and then add grated cheese and close it up, roll into a ball and flatten. DO NOT use two arepas as if they were tortillas and add cheese. That’s not an arepa.
The Foreign Fork says
Hi Jessica,
Thank you for taking the time to write this comment! Just for clarification, in this recipe the arepa is cut in half and stuffed with cheese, so it’s still in the middle… not necessarily 2 arepas.
Regardless, I understand what you are saying and appreciate the insight! The reason I developed this recipe like this was because I went to a Colombian food festival in New York and this was how the arepas were served. I understand now though that it may be different in Colombia! I will keep your note in mind when updating this recipe. Thank you again!
Nick says
My husband is from Colombia. To him, they are a breakfast food. (Though, of course, like all breakfast foods, can be eaten at any time of day!) He doesn’t cut them or put anything inside them. When they are done he spreads butter over them, sprinkles salt, and then lays slabs of queso blanco on top. Because of the type of cheese, it isn’t meant to melt.
They. Are. Delicious.
Virginia Soares says
I’m always looking for something new. So tired of same ‘ol. Any idea about nutritional value and calorie/carb count?
Not 19 anymore.
V Soares
The Foreign Fork says
Hey Virginia! I agree, trying something new makes mealtime so much more interesting! I actually don’t include nutritional information in my recipes, but if you put the ingredients into My Fitness Pal or something similar, it will calculate it for you! Hope that helps 🙂