Colombian Arepas

Colombian arepas are round, unleavened flatbreads made primarily from precooked cornmeal, water, and salt. Unlike some Venezuelan arepas, the traditional Colombian version is not usually stuffed with ingredients before cooking.

While Venezuelan arepas are typically split open and stuffed with meats and cheeses like a sandwich, Colombian arepas are usually thinner and served whole. In Colombia, toppings like butter and salt, or a slice of cheese, are simply placed on top or inside the unsplit bread.

Pre-dating European contact, arepas have been a staple food in the region now known as Colombia for at least 1,000 years. The indigenous peoples of the area originally ground corn by hand on stone metates to create the dough.

An arepa de choclo is a specific popular variation of the pancake made with fresh, sweet corn kernels blended into the dough. It is traditionally cooked on a griddle and often served with a slice of melting white cheese inside the batter.