arepas : harina pan : precooked corn meal : venezuela


Arepas are extremely popular in Venezuela, they tend to replace bread at the table, like say what mexican tortillas would be, eaten any time of the day, stuffed with pretty much anything you can think of, as main a dish or side. Different countries call it different names. More commonly know in the US by the salvadorian variant, the famous pupusas, or the mexican gorditas, these masa dough little cakes couldn’t be  easier to make and deliver great texture, flavor and a perfect vehicle for an infinite number of fillings and stuffings, I’ll keep it simple and just present them with a little butter. This is possibly a good base preparation but I can think of many different variations, like adding garlic powder, onion powder, chives, cilantro flakes, sugar, honey.. and cooking methods, deep frying, pan frying… grilling them, the dough is already precooked so it is super forgiving (you could actually eat this dough without cooking it, but you really want that crust) This recipe will yield about 4 arepas. 


Mixing bowl
Hot oven 500f
Scale if you care to measure
Measuring spoons
Cast Iron Griddle in the oven, or cast iron skillet


100 g harina pan (masa flour)
160 g water (some use milk, buttermilk for richer results)
2 g salt
1.5 g citric acid, or 1/2 Tbsp white wine vinegar
1 Tbsp Olive or Vegetable oil some more for coating


01: mix everything and let stand for 5 minutes
02: Form the dough into balls (about 2 inches in diameter)
03: flatten between palms into 3 1/2 to 4-inch patties (about 1/3-inch thick)
04: coat with some oil
05: place on cast iron vessel
06: bake for about 8 minutes on each side
07: remove from oven, let rest
08: slice in half crosswise
09: stuff them however you want. Ham and Cheese is my favorite.

After doing some googling, I found this really nice place, never been, but If i ever go to NY, I’ll definitely stop by!