Arepa

History

Arepas have been eaten across what is now Colombia and Venezuela for thousands of years, long predating European contact. Indigenous peoples ground dried corn into masa, shaped it into round patties and cooked them on clay griddles. Today the arepa is the cornerstone of both nations' cuisine — eaten at breakfast, lunch and dinner, split open and filled with everything from white cheese and butter to pulled chicken, black beans or avocado.

Ingredients

• Masarepa (pre-cooked white cornmeal)
• Warm water
• Salt
• Butter
• White cheese (queso blanco or mozzarella)
• Pulled chicken or shredded beef (optional)
• Black beans (optional)
• Avocado slices

How to Make

1. 1Mix 2 cups masarepa with 1 tsp salt and 2½ cups warm water until a soft dough forms. Rest 5 minutes.
2. 2Divide into 8 balls and flatten each into a disc about ½ inch thick.
3. 3Cook on a lightly buttered griddle or cast-iron pan over medium heat for 5–6 minutes per side until a golden crust forms.
4. 4Finish in a 350°F oven for 10 minutes until cooked through.
5. 5Split open along the edge with a knife, spread with butter, and fill with white cheese, pulled meat, beans or avocado.
6. 6Serve immediately.

Known for it

• Caracas Arepa Bar106-01 Shore Front Pkwy, Rockaway Park, NY 11694, USA