The Slowcook at Spydog Farm The Slowcook at Spydog Farm

Kids Make Arepas

May 1st, 2009 · No Comments · Posted in kids, Recipes

arepas-003In Latin America, food starts with corn and the arepa is another version of a corn cake that can be filled with just about anything–chicken, beef, pork, cheese, beans–to make a meal or a quick snack. In Venezuela, where our food appreciation classes are visiting this week on our virtual world food tour, arepas are considered a national dish. Small restaurants called areparias serve them exclusively. They are especially popular after a late night of partying, for breakfast, or for an afternoon snack.

What sets the arepa apart from tortillas or other corn-based breads is that the flour is precooked. This makes assembly especially quick and easy–just add water and a little salt. But you also need to find this specific corn flour. Fortunately, it is widely available in Latin groceries. The popular brand in Venezuela is called Pan. But generic flours are also sold as masarepa, or masa harina precocida(pre-cooked corn flour).

Arepas, formed into thick discs from the prepared dough, are typically cooked on a griddle. But we found it easier to brown them lightly on the griddle just enough to form a little crust, then finish baking them in the oven. To serve, slice them in half like an
English muffin and stuff them with the filling of your choice. The kids in our classes had a choice of scrambled eggs, salsa and fresh cheese, or queso fresco, which made this a real breakfast Venezuelan style.

Recipe: Breakfast Arepas


Summary: Arepas can be filled with anything you like, for a snack or a meal.


  1. 2 cups pre-cooked corn flour (masarepas, or harina de maize precocida)
  2. 2 1/2 cups water
  3. dash salt
  4. scrambled eggs
  5. your favorite salsa
  6. queso fresco (fresh cheese, sold in Latin stores)


  1. In a bowl, mix corn flour with water and salt. Set aside for 5 minutes for dough to thicken.
  2. Use your hands to form the dough into discs several inches across and about 3/4 inch thick. They can be bigger or smaller, as you desire.
  3. Grease a moderately hot griddle and brown the arepas lightly on both sides, just enough to form a light crust.
  4. Place the browned arepas on a baking sheet on bake in a 400-degree oven for 30 minutes. You’ll know the arepas are done when you can tap on them with your knuckle and hear a hollow sound.
  5. When the arepas are cool enough to handle, cut them in half from the side, like and English muffin.
  6. Top one half with scrambled eggs, salsa and fresh cheese. Close the sandwich with the other half.

CulinaryTradition: South American

My rating: 3.5 stars

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