Arepas are a staple food in both Venezuela and Colombia. They are corn cakes, made from a special precooked corn flour called masarepa (one of the most common brands of masarepa is called harina P.A.N., so some recipes simply call for that). These simple, satisfying corn cakes are delicious with butter or cream cheese for breakfast, or as an accompaniment to any meal. Arepas can also be split sandwich-style and filled with various fillings. There are many clever names for the most popular arepa sandwich combinations.
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A simple, most basic form of arepa, perfect for enjoying hot with cheese or butter.
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Venezuela arepas tend to be thicker and are often stuffed with cheese or meat to make a kind of sandwich.
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These special breakfast arepas are the ultimate in breakfast comfort food. The corncakes are fried in oil, then split and filled with an egg and fried again until the egg is just cooked.
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These arepas are made with hominy corn (maiz peto), which gives them a distinctive flavor, similar to grits.Continue to 5 of 5 below.
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The traditional Andean grain quinoa is added to the masarepa in these arepas, which gives them a delicious nutty flavor.