Ancient Wisdom, Whole Grains
Arepas are more than warm corn pockets you can fill with endless food combinations. Like tortillas in México and Central America, bread in France and Italy, or pitas in the Mediterranean and Middle East, the arepa is a cultural staple of Venezuela and Colombia, not to mention an immediate favorite for all that have tried Venezuela’s tastiest import.
Made for centuries by South American and Caribbean tribes, this pre-Columbian maize cake looks similar to an English muffin and can be stuffed like a pita pocket. Originally called “erepa”, the arepa was made of soaked ground kernels of corn. The way it was cooked and stuffed depended on geography and seasonality. At Areppas, we are taking the process back to its roots by using only non-industrialized corn, herbs, and spices to keep things fresh.