arepa#Similar dishes

The {{Lang|es|arepa}} is a pre-Columbian dish from the area that is now Colombia, Panama and Venezuela.{{Cite news|title=Arepas Are Conquering The World — But Dying At Home In Venezuela|url=https://www.npr.org/sections/thesalt/2017/07/26/538515889/arepas-are-conquering-the-world-but-dying-at-home-in-venezuela|access-date=2021-07-17|website=NPR.org|date=26 July 2017|language=en|last1=Puyana|first1=Alejandro|archive-date=2021-07-17|archive-url=https://web.archive.org/web/20210717211245/https://www.npr.org/sections/thesalt/2017/07/26/538515889/arepas-are-conquering-the-world-but-dying-at-home-in-venezuela|url-status=live}} Instruments used to make flour for the {{Lang|es|arepas}}, and the clay slabs on which they were cooked, were often found at archaeological sites in the area.{{Citation needed|date=November 2020|reason=Which ones?}} Although it has not been specified in which country an {{Lang|es|arepa}} was cooked for the first time, it has been possible to define the oldest dates of the presence of maize in Colombia and Venezuela.

For example, in Colombia, the first record of the presence of corn cultivation dates from about 6,000 years ago.{{cite journal |last1=Musaubach |first1=Maria Gabriela |last2=Scaro |first2=Agustina |title=Mote: An ancient recipe in Andean kitchens. Ethnoarchaeological and taphonomic analysis |journal=Journal of Archaeological Science: Reports |date=August 2022 |volume=44 |pages=103541 |doi=10.1016/j.jasrep.2022.103541 |bibcode=2022JArSR..44j3541M |s2cid=250304239 }} However, the presence of arepas dates from 3,000 years ago (Specifically in the Altiplano Cundiboyacense by the Muisca),{{cite news |last1=Redondo |first1=Ryan |title=The History of Are |url=https://www.latinx4sm.org/post/the-history-of-are |work=Latinx4sm |date=28 June 2021 }}{{Dead link|date=October 2024}} while in Venezuela, the estimate is about 2,800 years ago.{{Cite web|last=Rivera|first=Marcela|title=The DNA Of: Arepas|date=23 August 2018 |url=https://www.amexessentials.com/how-to-make-arepas/|url-status=live|access-date=2021-07-17|archive-date=2021-07-17|archive-url=https://web.archive.org/web/20210717211248/https://www.amexessentials.com/how-to-make-arepas/}}

Throughout its history, the {{Lang|es|arepa}} has stayed mainly unchanged from the {{Lang|es|arepas}} that pre-Columbian native peoples would have consumed, making the {{Lang|es|arepa}} one of the few pre-contact traditions that have remained popular in the years since colonization. The name {{Lang|es|arepa}} is related to {{Lang|cuo|erepa}}, the word for 'cornbread' in the Cumanagoto language.

File:Arepa, sabor y tradición del campo -ancient tradition.jpg

The {{Lang|es|arepa}} is a flat, round, unleavened patty of soaked, ground kernels of maize, or—more frequently nowadays—maize meal or maize flour. It can be grilled, baked, fried, boiled, or steamed. The characteristics vary by color, flavor, size, and the food with which it may be stuffed, depending on the region. Simple {{Lang|es|arepas}} are filled with butter or cheese and baked. Depending on the meal, more filling varieties can be added with combinations of ingredients like beans, meat, avocados, eggs, tomatoes, salad, shrimp, or fish. Fried {{Lang|es|arepas}} are often consumed in northern South America, filled with white cheese on top and served with fried eggs. Sweet fried {{Lang|es|arepas}} are another variety often prepared with sugarloaf ({{Lang|es|papelón}}) and anise ({{Lang|es|anís}}). Venezuelan white cheese is another topping for fried arepas that can be combined with feta cheese.{{Cite book|last=Janer|first=Zilkia|url=https://books.google.com/books?id=KxYTgVXvc3oC&q=arepa&pg=PA28|title=Latino Food Culture|date=2008-03-30|publisher=ABC-CLIO|isbn=978-0-313-08790-5|pages=28|language=en}}

Initially, {{Lang|es|arepa}} flour was made by grinding maize at home. In the 1950s, precooked arepa flour was invented by Dr. {{ill|Luis Caballero Mejías|es|Luis Caballero Mejías}}, a Venezuelan engineer, and became an instant success. The flour is mixed with water and salt, and occasionally oil, butter, eggs or milk. Because the flour is already cooked, the blend forms into patties easily. After being kneaded and formed, the patties are fried, grilled, or baked. Some varieties of arepas are made with "peeled" corn using the nixtamalization process; they are known as arepa pelada.{{Cite web |url=https://www.canalrcn.com/el-desayuno/amp/recetas/receta-arepas-santandereanas-8387/ |title=canalrcn.com |access-date=2020-05-10 |archive-date=2021-08-16 |archive-url=https://web.archive.org/web/20210816230545/https://www.canalrcn.com/el-desayuno/amp/recetas/receta-arepas-santandereanas-8387/ |url-status=live }}

Arepa flour is specially prepared (cooked in water, then dried) for making arepas and other maize dough-based dishes, such as hallacas, bollos, tamales, empanadas, atole and chicha. The flour may be called {{Lang|es|masarepa}}, {{Lang|es|masa de arepa}}, {{Lang|es|masa al instante}}, or {{Lang|es|harina precocida}}. It is not nixtamalized.The Process Of Nixtamalization, Explained, by Yuka Matsuno. Jan. 18, 2023. Retrieved Feb. 24, 2025. https://www.tastingtable.com/1171123/the-process-of-nixtamalization-explained/ The most popular brand names of maize flour are Harina PAN and Harina Juana in Venezuela, Areparina in Colombia, and Goya elsewhere.{{Cite web |url = http://southamericanfood.about.com/od/glossaryofterms/g/arepaflour.htm |title = Masarepa - Precooked Corn Flour for Making Arepas |access-date = July 8, 2015 |website = About Food |last = Blazes |first = Marian |archive-date = December 20, 2016 |archive-url = https://web.archive.org/web/20161220031130/http://southamericanfood.about.com/od/glossaryofterms/g/arepaflour.htm |url-status = dead }}

The dish is known in multiple cuisines, but Colombia and Venezuela have a "heated and longstanding" gastronationalistic rivalry over the origins of the dish.{{Cite web |last=Wagner |first=James |date=26 November 2024 |title=Colombia and Venezuela Have a Beef: Who Owns the, or Makes the Best, Arepa? |url=https://www.nytimes.com/2024/11/26/world/americas/colombia-venezuela-arepas-food.html |website=New York Times}} According to food anthropologist Ocarina Castillo of the Central University of Venezuela, the dish is likely thousands of years old and originated in the region now occupied by the two countries before colonizers of the area drew borders.

Bolivian arepas are made from corn. There are different ways to prepare arepas, but one of the most traditional is the Cotoca recipe. Several varieties of arepa can be found in the country, such as the Cruceña and Andina varieties.

File:Barranquilla arepas asadas.jpg.]]

File:Colombian Arepas with cheese .jpg

The first record of the existence of arepas dates from about 3,000 years ago in what is currently Colombia.

The arepa is an iconic food in Colombia, with some 75 distinct preparation forms. According to a study conducted by the Colombian Academy of Gastronomy, the arepa is part of the Colombian cultural heritage and can be considered a symbol of national gastronomic unity.{{Cite web |url=http://www.semana.com/especiales/articulo/la-arepa/79601-3 |title=La arepa |access-date=11 January 2011 |author=Revista Semana |date=24 June 2006 |archive-date=29 November 2013 |archive-url=https://web.archive.org/web/20131129112404/http://www.semana.com/especiales/articulo/la-arepa/79601-3 |url-status=live }} (in Spanish)

In 2006, the arepa was named the cultural symbol of Colombia in a competition organized by Semana magazine with support from Caracol Televisión, the Ministry of Culture and 'Colombia is Passion'.

In the Paisa region, the arepa is especially important to the local people and sometimes accompanies all meals of the day. In addition, arepas are strung into necklaces and placed around the necks of honored dignitaries as a sign of praise. Many varieties of arepa were introduced from this region.

In Colombia, the arepa is sold commercially in neighborhood stores, chain supermarkets, and market plazas and packaged with preservatives as a pre-molded white or yellow corn dough ready to grill or fry at home.{{Cite journal |last1=Gamba |first1=Raúl Ricardo |last2=Caro |first2=Carlos Andrés |last3=Martínez |first3=Olga Lucía |last4=Moretti |first4=Ana Florencia |last5=Giannuzzi |first5=Leda |last6=De Antoni |first6=Graciela Liliana |last7= Peláez |first7=Angela León |date=17 October 2016 |title=Antifungal effect of kefir fermented milk and shelf life improvement of corn arepas |journal=International Journal of Food Microbiology |volume=235 |pages=85–92 |doi=10.1016/j.ijfoodmicro.2016.06.038 |pmid=27447094 |hdl=11336/57193 |hdl-access=free}} It is also sold in the form of industrialized corn flour that requires hydration before preparation.{{Cite journal |last1=Hernandez |first1=Blanca |last2=Guerra |first2=Marisa |last3=Rivers |first3=Francisco |date=1999 |title=Obtención y caracterización de harinas compuestas de endospermo–germen de maíz y su uso en la preparación de arepas |journal=Ciencia e Tecnologia de Alimentos = Food Science and Technology (Campinas) |volume=19 |number=2 |pages=194–198 |issn=0101-2061 |doi=10.1590/S0101-20611999000200007 |doi-access=free }} In addition, arepas are sold by street vendors, in cafeterias, and in neighborhood stores.

Restaurants of the Paisa Region offer a wide variety of arepas, including a unique style of stuffed arepa that can be filled with eggs, meat, or cheese.{{Cite magazine |periodical=Time for Kids (Grades 5-6) |last=Winchester |first=Elizabeth |date=2014-09-26 |title=What's Cooking? |volume=5 |number=3 |page=7}} Colombians in the Caribbean region commonly eat a breakfast variation called {{Lang|es|arepa con huevo}}, which consists of a cooked arepa which has been split open, stuffed with a raw egg, and fried.{{Cite book|last=Janer|first=Zilkia|url=https://books.google.com/books?id=KxYTgVXvc3oC&q=arepa|title=Latino Food Culture|date=2008-03-30|publisher=ABC-CLIO|isbn=978-0-313-08790-5|pages=93|language=en}}

The Colombian Arepa Festival is celebrated in Barranquilla, Bogotá, Bucaramanga, Cali and Medellín. Each city takes turns organizing the festival between August and December.{{Cite web |url=https://www.elespectador.com/impreso/articuloimpreso100314-el-festival-de-arepa-colombiana |title=El festival de la arepa colombiana |date=December 18, 2008 |website=ELESPECTADOR.COM |access-date=September 18, 2019 |archive-date=December 23, 2019 |archive-url=https://web.archive.org/web/20191223175346/https://www.elespectador.com/impreso/articuloimpreso100314-el-festival-de-arepa-colombiana |url-status=live }} There are also many other types of arepas, including Arepa de Choclo, Arepa de Queso, Arepa Frita, Arepa Costeña, Arepa de Yuca, and Arepa Paisa.

File:Arepa de chocolo.jpg

According to the Santa Marta City newspaper, El Informador, there are about 75 types of {{Lang|es|arepas}} around Colombia;{{Cite web |date=2020-09-12 |title=¡Feliz Día Mundial de la Arepa! |url=https://www.elinformador.com.co/index.php/sociales/194-invitados-a-la-mesa/240329-feliz-dia-mundial-de-la-arepa |access-date=2022-10-26 |website=El Informador |language=es-co |archive-date=2022-10-26 |archive-url=https://web.archive.org/web/20221026122907/https://www.elinformador.com.co/index.php/sociales/194-invitados-a-la-mesa/240329-feliz-dia-mundial-de-la-arepa |url-status=live }} among them is the {{Lang|es|arepa}} ocañera, consumed in the Department of Norte de Santander, characterized by the addition of {{Lang|es|queso costeño}} ({{Lit|coastal cheese|i=yes|lk=yes}}) and other types of meat.{{Cite web |last= |title=Tortilla, Arepa y Pupusa: ¿La Guerra de la Harina de Maíz? |url=https://www.univision.com/shows/despierta-america/tortilla-arepa-y-pupusa-la-guerra-de-la-harina-de-maiz |access-date=2022-10-26 |website=Univision |language=spanish |archive-date=2022-10-26 |archive-url=https://web.archive.org/web/20221026122903/https://www.univision.com/shows/despierta-america/tortilla-arepa-y-pupusa-la-guerra-de-la-harina-de-maiz |url-status=live }} Some recipes for this type of {{Lang|es|arepa}} can contain {{Lang|es|doble crema}} cheese and chicken.{{Cite web |last=Sarabia |first=Javier |date=2021-10-08 |title=Arepa ocañera conquista los paladares colombianos |url=https://www.laopinion.com.co/ocana/arepa-ocanera-conquista-los-paladares-colombianos |access-date=2022-10-26 |website=La Opinión |language=es-co |archive-date=2022-10-26 |archive-url=https://web.archive.org/web/20221026122903/https://www.laopinion.com.co/ocana/arepa-ocanera-conquista-los-paladares-colombianos |url-status=live }} One of its characteristics is that it is relatively thin unlike other {{Lang|es|arepas}} and also has a toasted and golden colored shell.{{Cite journal |last=Pérez |first=Carlo Fernando D´vera |date=2014-12-30 |title=Caracterización de unidades productoras de arepas ocañeras en la ciudad de Ocaña |url=https://revistas.ufps.edu.co/index.php/profundidad/article/view/2220 |journal=Revista Científica Profundidad Construyendo Futuro |language=es |volume=1 |issue=1 |pages=58–63 |doi=10.22463/24221783.2220 |s2cid=257447374 |issn=2422-2518 |access-date=2022-10-26 |archive-date=2022-10-26 |archive-url=https://web.archive.org/web/20221026122903/https://revistas.ufps.edu.co/index.php/profundidad/article/view/2220 |url-status=live |doi-access=free }}

Another variation is the {{Lang|es|arepa}} boyacense, with the Municipality of Ventaquemada being one of the most outstanding in terms of its production.{{Cite web |last= |first= |title=La Puerta de Oro de Boyacá invita al IX Festival de la Arepa |url=https://www.boyacaradio.com/noticia.php?id=43947 |access-date=2022-10-26 |website=Boyacá Radio |language=es |archive-date=2022-10-26 |archive-url=https://web.archive.org/web/20221026122908/https://www.boyacaradio.com/noticia.php?id=43947 |url-status=live }} This type of {{Lang|es|arepa}} may contain butter, eggs, and cheese.{{Cite book |last=Acuña |first=Isaías Tobasura |url=https://books.google.com/books?id=KmOBmqaT7vsC&dq=Arepa+Boyacense&pg=PA176 |title=Boyacenses en Caldas: una colonización silenciosa |date=2003 |publisher=Universidad de Caldas |isbn=978-958-8041-87-2 |language=es}} It has a certain sweetness, and in some recipes, this {{Lang|es|arepa}} may have cuajada.{{Cite web |last= |first= |date=2022-04-27 |title=Arepa boyacense: prepara esta receta colombiana en pocos pasos |url=https://www.elespectador.com/cromos/gastronomia/arepa-boyacense-prepara-esta-receta-colombiana-en-pocos-pasos/ |access-date=2022-10-26 |website=El Espectador |language=spanish |archive-date=2022-10-26 |archive-url=https://web.archive.org/web/20221026122903/https://www.elespectador.com/cromos/gastronomia/arepa-boyacense-prepara-esta-receta-colombiana-en-pocos-pasos/ |url-status=live }}

There is also the {{Lang|es|arepa}} paisa, which is consumed in the Department of Antioquia. It is prepared with {{Lang|es|maíz trillado}} ({{Lit|threshed corn}}). This form most closely resembles indigenous cuisine.{{Cite web |last=Romero |first=Sandra |date=2018-06-14 |title=¿Cómo se prepara una verdadera arepa paisa? |url=https://elcampesino.co/como-preparar-una-verdadera-arepa-paisa/ |access-date=2022-10-26 |website=Periódico El Campesino |language=es |archive-date=2022-10-26 |archive-url=https://web.archive.org/web/20221026122908/https://elcampesino.co/como-preparar-una-verdadera-arepa-paisa/ |url-status=live }}

In addition, another {{Lang|es|arepa}} variation consumed in the Andean region of the country is the {{Lang|es|arepa}} santandereana, which contains cooked yuca and chicharrón.{{Cite web |last=Barrero |first=Óscar |date=2022-09-23 |title=¿Cuántas variedades de arepas hay en Colombia? |url=https://www.rcnradio.com/colombia/cuantas-variedades-de-arepas-hay-en-colombia |access-date=2022-10-26 |website=RCN Radio |language=es |archive-date=2022-10-26 |archive-url=https://web.archive.org/web/20221026122907/https://www.rcnradio.com/colombia/cuantas-variedades-de-arepas-hay-en-colombia |url-status=live }}

In the Province of Guanacaste, {{Lang|es|arepas}} are prepared in the form of large, toasted sponge cakes, seasoned with Bagaces type cheese. In Cartago, during colonial times, {{Lang|es|arepas}} were filled with pork.{{Cite book|last=Ross|first=Marjorie|url=https://books.google.com/books?id=icY2kM6bn-gC|title=Entre el comal y la olla: fundamentos de gastronomía costarricense|year=2001|publisher=EUNED|isbn=9968311286|language=es}}

In Puerto Rico, mainly in the San Juan area and beach sides, {{Lang|es|arepas}} are popular. They can also be found in some restaurants, almost always as {{Lang|es|arepas de coco}}. The Puerto Rican {{Lang|es|arepa}} is made with corn flour, coconut milk, coconut oil, baking powder, and sugar. They can be fried, baked, or cooked on a grill. Once done, the {{Lang|es|arepa}} is cut open and stuffed. There are countless fillings. Crab, shrimp, and octopus stewed in sofrito, lemon, coconut milk, and ginger, among other ingredients, are the most popular.

File:1120arepas.jpg, Tenerife, Canary Islands.]]

{{Lang|es|Arepas}} are present in the Canary Islands due to population flow between the islands and Venezuela. They are found in the province of Santa Cruz de Tenerife and rarely in the archipelago's eastern islands. Many of the {{Lang|es|arepas}} consumed in the islands' bars and restaurants are fried. Some incorporate ingredients from local gastronomy such as soft cheese or Canary plantain.{{Cite book|last=Dorta Vargas|first=Miguel Felipe|url=http://www.alfadigital.es/libros/viva-la-arepa-sabor-memoria-e-imaginario-social-en-venezuela/|title=¡Viva la arepa! Sabor, memoria e imaginario social en Venezuela|year=2016|publisher=Editorial Alfa|isbn=978-980-354-370-9|series=Colección Trópicos|language=es|quote=En el caso de las islas Canarias, Francisco Javier Pérez dice: «La costumbre de comer arepas llegó a Canarias de la mano de inmigrantes venezolanos [...]»|trans-quote=In the case of the Canary Islands, Francisco Javier Pérez says: «The custom of eating arepas arrived in the Canary Islands thanks to Venezuelan immigrants [...]»|access-date=2022-10-16|archive-date=2022-10-16|archive-url=https://web.archive.org/web/20221016001203/http://www.alfadigital.es/libros/viva-la-arepa-sabor-memoria-e-imaginario-social-en-venezuela/|url-status=live}}

The {{Lang|es|arepa}} is a symbol of Venezuelan gastronomy and one of the most common pre-Hispanic foods still popular in Venezuela. The first records of this dish are about 2800 years ago.

According to a 2015 survey of the Venezuelan people, nearly 70 percent of the nation ate {{Lang|es|arepas}} regularly.{{Cite web|title=Venezolanos consumen 12,5 kilos menos de harina de maíz precocida al año|url=http://visionagropecuaria.com.ve/venezolanos-consumen-125-kilos-menos-harina-maiz-precocida-al-ano/|last=Agropecuaria|first=Vision|date=2016-11-22|website=Visión Agropecuaria|language=es-ES|access-date=2020-05-11|archive-date=2021-01-19|archive-url=https://web.archive.org/web/20210119185536/https://visionagropecuaria.com.ve/venezolanos-consumen-125-kilos-menos-harina-maiz-precocida-al-ano/|url-status=live}} It is common for Venezuelans to eat {{Lang|es|arepas}} throughout the day, both as snacks and as sides to meals, creating a culture where these corn products (Harina PAN) can be found almost everywhere and in specific restaurants called {{Lang|es|areperas}}.{{Cite news |url=https://people.howstuffworks.com/culture-traditions/national-traditions/venezuelan-tradition1.htm |title=How Venezuelan Traditions Work |date=2011-07-25 |work=Traditional Venezuelan Food - How Venezuelan Traditions Work {{!}} HowStuffWorks |access-date=2017-10-24 |language=en |archive-date=2017-10-25 |archive-url=https://web.archive.org/web/20171025073535/https://people.howstuffworks.com/culture-traditions/national-traditions/venezuelan-tradition1.htm |url-status=live }}

The {{Lang|es|arepa}} is seen as a cornerstone of a Venezuelan diet; prior to the 2015 food shortages, it was estimated that each year the average Venezuelan consumed about 30 kilos of the corn flour used to make {{Lang|es|arepas}}. Venezuelan {{Lang|es|arepas}} are commonly filled with a great variety of different fillings, from beef and avocado to cheese, varying widely by the location of where they are sold and the ingredients that can be obtained.

In Venezuela's Andes region, {{Lang|es|arepas de trigo}} are made with wheat flour rather than cornmeal. These lighter {{Lang|es|arepas}} are generally eaten as a snack or an accompaniment to heavier meals.{{Cite book|last1=Gackstetter Nichols|first1=Elizabeth|url=https://books.google.com/books?id=RXgiGsCXdVUC&q=arepa&pg=PA297|title=Venezuela|last2=Morse|first2=Kimberly J.|date=2010-10-14|publisher=ABC-CLIO|isbn=978-1-59884-570-9|page=279|language=en}}

Venezuelan president Nicolás Maduro "has tried to use arepas as a nationalist rallying point, if not a political tool, claiming the food is from his country alone", according to the New York Times.

{{portalbar|South America|Bolivia|Colombia|Costa Rica|Panama|Puerto Rico|Spain|Venezuela|Food}}

• Cachapa
• Gordita
• Pupusa
• List of breads
• List of maize dishes

{{reflist}}

{{commons category|Arepas}}

• [https://archive.today/20070312174940/http://www.fao.org/documents/show_cdr.asp?url_file=/docrep/T0395E/T0395E07.htm Food and Agricultural Organization, United Nations. Maize in Human Nutrition]
• Dr. Nelson Solorzano, a specialist in food and nutrition and Caribbean Region Culture. Socio-economic Development Planner specializing in Latin American Socio-economic Development History, Agriculture, and Culture. (CENDES-UCV), USA, May 2007.
• [http://www.saber.ula.ve/cgi-win/be_alex.exe?Documento=T016300002829/3&term_termino_2=e:/alexandr/db/ssaber/Edocs/pubelectronicas/boletinantropologico/num59/articulo3.pdf&term_termino_3=&Nombrebd=saber De los timoto-cuicas a la invisibilidad del indígena andino y a su diversidad cultural].
• Mariano Picón Salas. Pequeña Historia de la Arepa. Suma de Venezuela. Caracas, 1966.

{{Flatbreads}}

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Category:Maize dishes

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