Venezuelan Arepas

Light and golden arepas are an absolute staple at the Venezuelan table—they are to Venezuelans what baguettes are to the French. Morning, noon, and night, we eat them with everything from sweet butter to scrambled eggs and Carne Mechada. From the most humble kitchen table to the fanciest gourmet restaurant, when Venezuelans break bread it is fresh griddled and steamy arepas that they’re ripping into.

Because arepas are so prominent in Venezuelan cuisine, they have been significant in my culinary journey as well. It was the first dish I learned to cook and was able to make on my own. Since then arepas have remained a signature of my kitchen and has allowed me to introduce my culture and cuisine throughout the world. Easily made with precooked corn flour, arepas are as adaptable as they are delicious—enjoy them at breakfast, lunch, dinner, or snack time.

get cookin’ with kittch

Create an account or log in to view recipes

Venezuelan Arepas

Ingredients

get cookin’ with kittch