Arepas

Arepas are the daily bread of Colombia, eaten at breakfast, lunch, dinner, and as street-side snacks at any hour. Made from pre-cooked white cornmeal called masarepa, these versatile flatbreads are formed by hand, griddled until a golden crust develops, and then stuffed, topped, or eaten plain with butter. In the Antioquia region they are thin and served with every meal, while on the coast they are thicker and stuffed with eggs, cheese, or meat. This recipe produces classic Arepas de Queso, filled with melting cheese, the version most universally loved across the country. The dough comes together in minutes, and mastering the shaping technique is the key to achieving that perfect crispy exterior and soft, cheesy interior.