I am half Colombian and my grandma and I make arepas on the regular. My great grandma also made them before she passed last March. We boil the water with a bit of butter and salt and add that to the cornmeal. We also mix a bit of cheese into the masa (nothing too strong in flavor but some mozzarella and a bit of cheddar work great). I cook mine stovetop with a bit of butter and they are glorious. And they can be reheated using the microwave and toaster and good as new! And my mom makes a wonderful braised chicken that she shreds to put inside them. So freaking good!
I agree! Arepas are glorious! I prefer them in their original form. Traditionally, they're made in Colombia with white masa and without cheese or any filling. They are meant to accompany highly colorful, flavorful main course dishes from Colombia, like Sancocho. Here, Norte Americanos are obsessed with cheese fillings! But some delight in the simple beauty of the most authentic version of a traditional recipe like this one. Similarly, in England, Yorkshire Pudding (or popovers) are served as a side dish for roast beef, like a crown roast. Arepas are generally a side item used to accompany a main course - not to steal the show. For example, In the south, slices of white bread and a scoop of mustard potato salad are the perfect sides for a plate of down-home, smoked BBQ ribs, chicken & hot links. Imho, traditional America food tastes best in our southern states. 😋 But for me, nothing tops traditionally prepared Mexican and South American dishes - the food is #1 in the 🌎
@@westernskies2199 your are absolutely right. I’m half Colombian and our recipe came from my great-great grandmother. She did hers the transitional way and we’ve tweaked it a bit over the years. We use mild cheddar and/or mozzarella so the flavor is still very subtle and can go with so many things. Carne mechada is probably my favorite filling for them
I am Venezuelan and we have one type of arepa called “reina pepiada”, the filling is a mixed of shredded chicken, mayonnaise, smashed avocado, chopped onions and a bit of cilantro… It is so good!!!
Filipino American here. Your food sounds so good! I’ve never tried Venezuelan food before. I feel like I’m missing out! It doesn’t help when I live in Indiana, the mostly farmland except Indianapolis and a few small cities. I’ll have to try some Venezuelan recipes and probably cook myself. Luckily, we have the largest international grocery store here in indianapolis so I shouldn’t have a hard time if I need to look for certain special ingredients.
@Lylell I am in the same boat in Kansas. Fortunately more immigration means a better selection of native foods. When we moved here 30 yrs ago I had to go to a specialty store for Feta cheese! Now it’s everywhere, but my cooking skills are better bc of the challenge!
In Venezuela they are made with Harina PAN, which is amazing and yields a lighter dough. Typically, we add much less oil, so they are not really fried. I also suggest putting them in the airfryer at 400 degrees for about 20 minutes, turning them after 10min so they cook evenly. It’s just easier and convenient. One of the typical arepas is boiled shredded chicken, mixed with mayo, avo, salt and pepper. Delicious! Or you can go really simple and stuff them with scrambled eggs and some kind of white latin cheese. One last thing, you can boil a ripe plantain and mix it with the flour and water, maybe add some raw sugar cane for a sweet flavor but not necessary. Amazing!
I tried this recipe recently and it came out very good. I boiled some soybeans then whipped them up in the vitamix (use the vitamix ONLY for the cooked soybeans) then added the this mix half and half to the cornmeal then added water for the right consistency. I use PAN brand then added spices, onion, garlic, salt, parsley or whatever you like then fried them. I used a Greek yogurt with same spices plus olive oil and vinegar plus mustard and added water to get a creamy consistency like dressing as a topping and I must say they turned out very delicious and filling.
This! I am half Venezuelan on my dad's side and grew up eating arepas made from Harina pan or what my dad called it, arepa pan. He recently started throwing them in our air fryer. My tia also suggested we deep dry, and freeze those leftovers. Throw them into the air fryer and they are good as fresh 😁
one of my school friends was from Venezuela and moved to México, he used to bring arepas for lunch and we would exchange foods and learn about other countries! i remember loving them! ❤
My husband lived in Venezuela for two years and arepas were his favorite thing! He’s not much of a cook so he’s never tried to replicate them. I’m excited to try this!
I am Italian and my specialty is Italian cuisine but there is nothing I love more than making arepas for my son who is half Colombian. ❤️Great recipe and instructions!
My Tia would pan fry the arepas and then cut a little hole and pour a whole egg in and bake them. That with a little cheese in the dough was my favorite breakfast when I was little 😋 Also a littleeee sugar and some anise seed in the dough with cheese is a close second best breakfast ever. We don’t stuff ours in my family just serve them next to things more like a biscuit.
THANK YOU for sharing this recipe with the world. As a Venezuelan, I'm very happy to see this in your collection of recipes. For the black beans we make a sofrito and cook them in it. Then we put some shredded cheese while hot to melt it. I love the golden brown of your arepas, you did a great job!
I love Arepas 🫓 my husband is Venezuelan and we eat them weekly. Just a little tip: Only open half of the Arepa 🫓 don’t let the heat come out so it melts the cheese better and things don’t fall out. It’s more like a packet 🥰
After viewing this video about 6 times, I finally made arepas. I could only find white corn by PAN. I loaded two pieces up with sliced avocado with a sprinkle of pink salt, a generous heap of cilantro and a crumble of fresh white cheese. Oh, my word! So delicious! Thank you!
My grandmother was from Atlanta, GA. She called it hot water corn bread. Or corn pone. I used to make it a lot growing up. We always ate it plain with collard greens. I never thought to add fillings. Looks delicious.
I’m Colombian also and I add lots of mozzarella and butter to the cornmeal itself. Since it has butter, you can just cook them on a electric griddle. They turn out delicious. Crispy on the outside and soft and moist on the inside. You can also put grated mozzarella on top right before they are done and let the cheese melt.
I'm almost cried when I see the title of this video. Thank you for teach people how to make arepas. So many stories about venezuelans arepas and what represent for every family.
Growing up in a Colombian 🇨🇴 household, this recipe brought up so many memories of my Abuelita teaching me how to make arepas con queso y mantequilla and a hot cocoa drink .
@@salvease Seriously? The only thing I can think of that comes close to that is butter tea from Tibet (which is so sweet and rich, and so good). What kind of cheese? I'm thinking *not* bleu :)
@@Rael64 😂 Bleu would be interesting! I cannot recall what was used by relatives in Colombia but I do remember my mother using Muenster here in the States. I also remember a firm mozzarella worked well.
I'm Colombian, and I grew up with my mom making them on the weekends. She still does. She cooks hers on the grill. I love arepa with butter and cheese on top or dip it in my beans when I am eating a meal. Personal favorite though is an arepa de chocolo (a sweeter corn) with cheese inside that is nice and melted while you eat it! Making myself hungry 🤤
Thank you chef I am Venezuelan and it makes me feel very proud you sharing this recipe. I also make it with cheese and then mix. My mom will put one egg when mixing the Arina pan one of my favorite one is la llanera(steak with cheese and avocado) or reina pepiada
I'm so happy I found your channel! My boyfriend is Venezuelan and I've been wanting to try making arepas for him since they're one of his favorite dishes that remind him of home. I've been a bit intimidated, though, as I didn't want to completely mess them up, and for them to not even compare. I really appreciated how thorough you were in each step of this video, in describing exactly how the texture should be, the right proportions for the ingredients, how to perfectly cook them, and just how thoughtfully you explained the process from start to finish. (As a fellow virgo, my virgo feelings are validated!) I feel a lot less intimidated now and am excited to make these for him. 😊 He's really been missing his family back in VE, I hope that these make him feel a little bit closer to them.
What an explendid coincidence! I felt in love for arepas in US last summer, and just this week I found the right corn flour to make them here in Norway! PS: I'm Brazilian. Traveling the world of good food! How lovely! Thank you very much for your tips!
I’m Puerto Rican and I remember my grandmother making them for the whole family. She would make them as a small round disc and she would fried them as a side dish with soup. Her arepas were a bit sweet and delicious (she used milk instead of water). The last time I went to Puerto Rico I had to ask one of aunts to make the masa for me because I didn’t know how my grandma made it (my grandma taught her how to cook).
OMG! I've seen everything. I love it! I came to the US about 30 years ago from Venezuela, and when I told Americans we ate Arepas for breakfast, they looked at me as if I had three heads. They thought they were not only tasteless but also a strange breakfast. In other words, they did not like them at all. So thank you, I feel the world has gotten smaller and much more adventurous! 😋
I'm gluten sensitive so we make these a lot! They are great for breakfast with scrambled eggs, cheese, and some salsa. Yumm. We also do bacon, eggs, and cheese. We put pulled pork or pulled chicken and cheese in them for a lunch time sandwich. So good!
This is also known as “hot water” cornbread in the black community, very similar in taste, without the cheese. The first time I tasted arepas from my Columbian friend, I knew that our cultures connected through food!
My grandmother from Louisiana made Hot Water Bread, just cornmeal, boiling water and salt. She cooked it in one large patty in a cast iron skillet. You'd tear off a piece and gobble it down. Even though she passed in 1972, family still asks me to make it because mine comes the closest to grandma's.
It might not be a big difference, but here the cornmeal is "pre-cooked", and you make a dough with cold water. Hot Water Cornbread uses regular cornmeal, and you cook it a little yourself with the hot water! I think the final texture is different, the Arepas seem to be cooked on a griddle, the cornbread might be swimming, shallow-fried. Corn meal and self-rising corn meal are cheap and easy to buy in the South anyway. I make cornbread myself and never get tired of it, trying to learn a new thing here.
My daughter and her Venezuelan boyfriend introduced me to arepas when I visited their home recently. I have celiac and I was beyond happy to enjoy these amazing wonders. They sent me home with a bag of Pan brand flour.
The owner of my favorite brunch restaurant made Eggs Benedicts with cheese-filled arepas instead of English muffins. She also had sauteed spinach and a chipotle hollandaise. It was to die for. Sadly, she passed away and the restaurant closed. I am so excited to try this recipe in hopes of recreating that special breakfast treat!
My sister in law is from Venezuela and she invited me to eat arepas My favorite arepas are filled with chicken, mayonnaise, chopped onion and avocado! Simply delicious 🤤
My girlfriend's mother who is Venezuelan just gave me a bag of Harina Pan since I really loved the arepas they made at their house. I will use this recipe to try making them on my own! I want to make some for their family someday :)
I have been following you for a while, and I’m so happy and excited to watch you making Arepas from my home country Venezuela 🇻🇪 I’m so impressed because you made it very well!! Congrats 👏
My mom is from Colombia and arepas are my comfort food. We do it a little differently, making the disks a little larger and flatter, like a pancakes. My mom uses a wire grill she puts over a burner and lets it sit until browned then flips over. We never stuffed them but ALWAYS eat with butter and salt. So yummy! My favorite thing to eat with them is with white Colombian queso and chorizo. The best! In fact that’s what I had for lunch today.
Preppy Kitchen, thank you for sharing this South American recipe to the world! I am Colombian and I can say there are a lot of different kinds of arepas in the land of coffee: arepa e’huevo, arepa santandereana, arepa boyacense, arepa paisa, arepa de choclo, and more. There is nothing like an arepa filled with cheese with a cup of hot cocoa, and more cheese.
The best arepa sandwich I ever had was at a restaurant in Senoia, GA, owned by Zac Brown. It was an arepa, with a layer of pimento cheese, smoked pulled pork, collard greens, thin slices of sweet potato, with an Asian sauce and served with a spicy cold slaw. It was the best sandwich I had ever eaten. The place closed and I was sooooooo sad.
Wow 😮 couldn’t believe when I saw the title of this video! I am Colombian 🇨🇴 and arepas are a big part of my culture and we have a lot of different types of arepas (all of them are delicious). My husband is English and he learned how to make arepas 😊
You are so spot on and so diversified,I love watching you. You are an inspiration for new time cooking skills. I was a head chef at a country club in the early 70'S,and many things have changed. I love your approach to doing simple everyday food. Too many people don't realize what you are trying to do for them. You'll make life easy for them. I'm impressed with everything you do.
I learned on another vid that after patting them into shape, fix the cracks on the outer edge with damp fingers smoothing the edges. And as another viewer's comments mentioned using the cornmeal product called PAN. Thank you!
Your arepas looked perfectly made. I make them every week on Sunday for breakfast and then enjoy the leftovers during the week. I stuff them with whatever leftover meats I have, chicken, pork, steak, fish or just cheese.
Me encantan tus recetas y hoy me siento especialmente agradecida por compartir con tus seguidores la receta de nuestra arepa 🫓. De Venezuela 🇻🇪 para el mundo
You are right about the versatility of the arepa you can pretty much have it with anything at anytime. I love watching your videos, they are entertaining and your personality is the best. You just made this Colombiana very happy. 😊💕
yessss as a colombian american i love that you made this recipe! my fav arepas are the slightly sweeter ones that are called arepas de choclo (to my understanding choclo is not a sweet corn but the arepas are sweet-ish lol) and i love them with cheese for breakfast!
I am from Venezuela, and we add some butter to the dough. If we fry them we do not bake them. We just sear them a little bit in a griddle as we called in Venezuela budare with an oil brushed in the pan and then cook them in the oven for 20 min.
Hello John ,I like your recipes ...I also tried some of them .. they were amazing... specially the Brookes one... This cornmeal bread or Arapes are also made in Pakistan..(I am from Pakistan)but in a different way...it is done mostly in winters ...we make it like flat bread (called roti or chapati in our region)... We knead a dough with lukewarm water but don't give it rest.. just roll and cook on griddle on medium - low flame.you can use some oil or butter but mostly cooked without it.. but you can spread some butter on it after cooking...it's bigger in size than arepas but thicker than usual chapati..... It's mostly served with a special winter dish called saag(it's green leafy vegetables just like spinach but taste different alot. Very very special,spicy and takes alot of time to cook saag...this cornmeal bread is served with saag...and it tastes heavenly... The other way to use cornmeal bread is make choori.. it's like after cooking bread you put alot of butter and crush the bread in it while it is still hot and add brown sugar to it... Both ways I just love to eat it.... The 3rd way of using it I have seen to make pieces of cornmeal bread and dip in yogurt with some Suger or brown sugar and enjoy...
True, cornmeal is widely used throughout the world in different recipes. I am from Central America and I remember my mother making the same preparation that you mention, and then she prepares some hard crumbled cheese mixed with some sugar and cinnamon, put this mixture in the middle of the flat cornmeal 'tortilla' or flat bread and folded in half, then fry them in a small amount of hot butter until golden brown or until cheese is melted.... delicious!
I'm a Spaniard, but a large part of my mum's family emigrated to Venezuela back in the 50's. They used to bring us large tins of coffee and precooked cornmeal, back when it was hard to find here in Spain. That's how my mum learned how to make arepas and I learned the recipe from her. I can confirm they are great with every kind of filling. My kids love them with chorizo or serrano ham and with Galician "tetilla" or San Simón cheese. They are actually very popular on the Canary Islands as well.
Hi, my favorite filling for arepa is meat and cheese, líder cheddar or gouda, in Venezuela we call it " pelua " means hairy 😆 the most popular one is " Reina pepiada" this is arepa with shredded chicken, avocado, that is really good
Arepas are wonderful. I add mozzarella in the middle before cooking. I cook them in a regular pan in medium heat with absolutely no oil I add two spoons of oil to the dough. Never fry them. Just plain with butter and a cafe con lecge for breakfast!!! Love Colombian arepas !,,❤
We have a basic "corn fritter" that's very similar here in the south. Pretty much the exact same ingredients only patted down to be a bit thinner and typically served with collards and other greens. My grandmother would fry them in bacon fat if no vegetarians were at the meal. My mom pretty much does the same thing.
My girlfriend is Colombian, and she's made arepas for me a couple times. Usually, the filling is as simple as just canned tuna and cheese, but it's always so good. She likes hers drizzled with butter, too
We do them with finely diced jalapenos, onions and pepper jack cheese, made in a Belgian Waffle maker until golden brown and delicious. That's how we roll.
@@aurelia2u G'day, Katherine! 😎 That's precisely right. You will have to experiment with the cheese amounts to avoid that being overdone depending upon the thickness of your waffles and the heat the maker produces. Ours are the large and deep Belgian Waffles. And don't forget to use cooking spray with each one as you would with breakfast waffle batter. They take about seven to eight minutes each here, a bit longer than a breakfast waffle. Enjoy!
They sound delicious. I have never made or had one before. I will definitely try. Can I make this with the regular cornmeal or do they have to be pre-cooked?
@@UARELOVE1010 Yes, we have used regular cornmeal and it makes more of a batter consistent with cornbread and its larger crumb. Masa or pre-cooked cornmeal makes more of a dough as with John's recipe.
We call it hot water cornbread. After baking, I put a little butter and light sprinkle of salt. It’s great with anything. But I enjoyed this video and am going to try these stuffed! Thank you.
Thank you so much for this recipe!! I've never had these before, and they came out spectacularly well and we've added them to the dinner playlist! I'm very impressed how well they reheat as well!
I am a huge pita bread lover and it is my 'go to' when I serve pita pocket sandwiches. Now that I have seen your arepa recipe, I will probably be using these delicious little 'buns' on a regular basis AND they are so easy to make. Thanks for sharing this recipe.
I’m from North Carolina. We’ve been eating this all our lives. For generations. And nobody cared. Now, it’s “Arepas!” Great accompaniment for simmered and seasoned (with any smoked and spicy pork, I.e., andouille, Tasso, “chorizo ”) greens (collards, turnip or mustard), cabbage, and any variety of beans. Soul food is soul food across all cultures. Love your channel.
Arepas are not soul food, it's Caribean Indigenous native food. Just like of cazabe this recipe was made by the cumangotos which were (yes past-tenses) a prehispanic aborigenous tribe in the Caribe, the Spaniard took this recipe and help it to expand through all the Caribe, North Carolina probably got them from Spaniards colonizer trading with English ones or later descendant hispanic ppl around the area, which makes sense since Florida specially close dealing with Puerto Rico, Republica Dominicana and Cuba next door.
Ok, I just made these. They were delicious! HOWEVER...... my first batch was disastrous. I kept trying to move them around the pan like he said so they wouldn't stick. But they just kept falling apart and making a huge mess. I finally googled how to make things not stick to a pan, and the Food Network said NOT to move them until they've started browning and will pull up from the pan. I started a new batch and tried that method and it worked a treat. So I would say not to touch them till you're ready to flip. Other than that, these were fantastic!
I was born in Vzla. And it made me so happy to watch you make arepas so beautifully and that you know the story. Also, my favorite is the cheese, avocado and black beans filling with some cilantro. 🤗 And yes, you can put anything you like on them.😋😋😋
Perfecto! Congrats! In Venezuela the ultimate filling for many generations of kids was, and still is, "Diablitos", a deviled ham spread. This is what you always desperately long for while living abroad :)
Hahaha the first time I had a friend over for dinner as a kid he didn't know what devilled ham was (even though it's very American). He asked us if we were eating cat food. Meanwhile, anytime our family had arepas there was NEVER EVER enough diablito. We'd fight over it!
I ♥️ arepas! Whenever my friend’s mom comes from Colombia, I indulge! Yum yum. Best with queso blanco. I’ve not had them as a sandwich. The ones I know have the filing inside as part of the masa so it’s one solid disk.
I love your recipe and demonstration, very accurate! I appreciate your mention about its origin, pre-Columbian era, I was born in Colombia, in my city, Barranquilla, is very popular the arepa e huevo (egg arepa), it is a deep fried arepa with a whole (or scramble egg(s) in the inside), it is very popular street food mainly for breakfast, I confess I DO NOT KNOW how to make it, but... I make my arepas grilled, with mozzarella inside, my kids half mexican half colombian love them! I use harina pan flour. My sister make her arepas with sheered cheese mixed with the flour, I have to say the most delicious arepa I've ever tried was the santandereana, from Santander Colombia Oh my....They make arepas in a very strange way, very complicated to me, but the outcome it is worth the effort, those arepas are made with homemade chicharron, with real corn, I think they have to be fermented before, I'm not 100% sure about it, and cooked or washed on the ashes...I watched the video in my language and I couldn't understand the process, if you got the opportunity to try, do it!. Thank you! by the way, I just made the pecan pie using your recipe...best pecan pie ever!
I am from Panama, we don't do arepas, we do TORTILLAS the preparation process is the same but we don't put any fillings in it, instead we fried them in A LOT of oil to make it super crispy and put cheese on top to melt. Now we have a lot of Colombians and Venezuelans in our country and for the passed 15 years we can find arepas food trucks/restaurants everywhere and we love them. My favourite ones are Colombian arepas, they have filling plus they make amazing sauces to put in them, the flavours are from another world. Now I am hungry just for writing this 😊
That looks so good. I will make this one day. I have a Mexican father that taught me how to cook as a child. We never cooked anything traditional though so thank you for sharing John. You’re so funny yet precise and easy to understand. I almost feel like family in your kitchen. I enjoy all your videos…. Looking forward to your book…🙏🏽🙋🏻♀️👍🏽Mia
I didn’t say it was Mexican….I’m a White Mexican, who cares but I love Food and I appreciate all cooks / chefs 😉 I was talking / connecting to John really, not anyone else. I’m a poor female Army Cook 😂 🙏🏽🙋🏻♀️👩🏻🍳👍🏽
Arepas were a treat for me as a child! My friend's mom would make them for us from time to time, and we had some in Spanish class when we would bring Latin American food.
I'm Mexican and grew up eating these! We call them, "gorditas". Little fatties 🤭. Although we don't cut them all the way through. So we can fill it like a pocket! In my family we loved chicken gorditas best. Shredded chicken, shredded lettuce, tomato, guac, and sour cream and queso fresco or crema. We serve it with traditional Mexican rice and beans. You can also make, "puffy tacos" using this recipe. But they must be thinner and as it fries you will push down in the middle to create the taco or boat for the filling. Then fill like a taco with anything you want!
Yeah, I am glad you took my suggestion.. .I use the Pan Coenmeal and make them with the milk added, a Colombian way, I learned. Guacaca is really good to have with it.
Hello John, thank you for all you’re amazing recipes. I e tried many and they are all delicious and so easy to make. I love that your food is so diversified, and I wanted to challenge you to make Pupusas! Pupusas are a Salvadoran traditional dish; basically a stuffed corn tortilla. If you need help, I’d be more than happy to help, and maybe share my moms secret recipe. I hope you try it!
I just tried one for the 1st time this week at our local Farmer's Market...it was very good ...I'm definitely going to make them... thanks for the recipe !
Your recipe for arepas just answered my prayers, thank you! ♥️ For some reason the arepas around St Augustine have sugar in them, so I’ve wanted to make them at home - this recipe is just perfect, thanks! 😊
Interesting! I have never fried arepas before. My mom uses an arepa grill that you put over your stove and it doesn’t need oil. It looks like a cooling rack but it’s not. Or when she adds cheese to the dough she just uses a griddle. Your arepas look so delicious!! Will give your take a shot for sure. ❤
Gracias muchas gracias 😊 por presentar este plato típico de Venezuela 🇻🇪 con mucho orgullo, té quedaron buenísimas las de caraotas, queso y aguacate, mi preferida 😋 Saludos fraternos desde Venezuela 🇻🇪👏🏻💖😘
My dad my whole life has made arepas with harina pan, salt, sugar, butter, and hot water. We are from Bucaramanga, Colombia and we make ours different than the other regions. We fry with butter as well. I love adding jelly/jam/preserves to it. It’s perfect salty/sweet flavor. My dad doesn’t put cheese inside of it but he puts cheese on top as it’s frying with ham or turkey and when we were little he would make it as “pizzas”.
Thank you for this recipe!!!! Arepas are my all time favorite comfort food, and they turned out amazing for me! I've been watching your channel for a while now, and I love how I keep finding new videos of yours that get me excited all over again to cook! THANK YOU!!!!
Has someone elses kids been binging Encanto!? Because my girls have seen it a million times by now! I've been super curious about arepas so I am super excited to try these out :)
Arepas are a gluten-free Venezuelan 🇻🇪 and Colombian 🇨🇴 marvel! Our indigenous people lived in both areas, that's why it is hard to know where they first originated (I mean, arepas). I am from Venezuela and quite excited to see our food take the world! Nice video.👏👏👏
I must try these, thank you for showing me your way, simple and I can add whatever I love to the middle, cheese and maybe a jalapeño slice,❤ love your videos,
Chips are easy to make, just buy a pack or bag of any tortillas, can be flour, white or yellow corn. Cut them in triangles or squares and fry them in hot oil until they are golden brown. Put them in a tray over a piece of paper towel and sprinkle it with salt to taste. (Don't use olive oil to fry, it burns easily). Enjoy it!
Thanks, Jon. I purchased the cornmeal but made the mistake of cooking them on an electric griddle without any oil. Your tips and tricks are always spot on! Will try again tomorrow using your methods.
My mother, who is from Colombia, has made them on an electric griddle. The trick is to add enough butter so that you don't need oil. He makes them differently from the way my mom makes them but each country has their own way of making them. Arepas are a comfort food for me. Enjoy!
This is what I had for breakfast today. Although it's the same process to make them arepas are so called in Colombia and Venezuela, in Panamá wey called them tortillas (not tortilas but sounds more like tortiyas), I usually make one big 8 inch tortilla or arepa, I cook them on a pan with little oil, for about 8 minutes pero side and lid covered, on low heat. Pour some butter on and one slice of cheese, along with a fried egg. Didn't know you had to oven them as part of the process.
I am half Colombian and my grandma and I make arepas on the regular. My great grandma also made them before she passed last March. We boil the water with a bit of butter and salt and add that to the cornmeal. We also mix a bit of cheese into the masa (nothing too strong in flavor but some mozzarella and a bit of cheddar work great). I cook mine stovetop with a bit of butter and they are glorious. And they can be reheated using the microwave and toaster and good as new! And my mom makes a wonderful braised chicken that she shreds to put inside them. So freaking good!
Yum
That sounds incredible! I gotta try!
I agree! Arepas are glorious! I prefer them in their original form. Traditionally, they're made in Colombia with white masa and without cheese or any filling. They are meant to accompany highly colorful, flavorful main course dishes from Colombia, like Sancocho. Here, Norte Americanos are obsessed with cheese fillings! But some delight in the simple beauty of the most authentic version of a traditional recipe like this one. Similarly, in England, Yorkshire Pudding (or popovers) are served as a side dish for roast beef, like a crown roast. Arepas are generally a side item used to accompany a main course - not to steal the show. For example, In the south, slices of white bread and a scoop of mustard potato salad are the perfect sides for a plate of down-home, smoked BBQ ribs, chicken & hot links. Imho, traditional America food tastes best in our southern states. 😋 But for me, nothing tops traditionally prepared Mexican and South American dishes - the food is #1 in the 🌎
@@westernskies2199 your are absolutely right. I’m half Colombian and our recipe came from my great-great grandmother. She did hers the transitional way and we’ve tweaked it a bit over the years. We use mild cheddar and/or mozzarella so the flavor is still very subtle and can go with so many things. Carne mechada is probably my favorite filling for them
are arepas the same thing shown in encanto?
I am Venezuelan and we have one type of arepa called “reina pepiada”, the filling is a mixed of shredded chicken, mayonnaise, smashed avocado, chopped onions and a bit of cilantro… It is so good!!!
Sounds amazing. I’m glad they showed up in my notifications with your suggestions.
Ummmmm. That sounds soooo good … literally looking up now
Filipino American here. Your food sounds so good! I’ve never tried Venezuelan food before. I feel like I’m missing out! It doesn’t help when I live in Indiana, the mostly farmland except Indianapolis and a few small cities. I’ll have to try some Venezuelan recipes and probably cook myself. Luckily, we have the largest international grocery store here in indianapolis so I shouldn’t have a hard time if I need to look for certain special ingredients.
@Lylell I am in the same boat in Kansas. Fortunately more immigration means a better selection of native foods. When we moved here 30 yrs ago I had to go to a specialty store for Feta cheese! Now it’s everywhere, but my cooking skills are better bc of the challenge!
I have GOT to try your ingredients! Sounds delicious!!!!❤️🤗❤️
In Venezuela they are made with Harina PAN, which is amazing and yields a lighter dough. Typically, we add much less oil, so they are not really fried. I also suggest putting them in the airfryer at 400 degrees for about 20 minutes, turning them after 10min so they cook evenly. It’s just easier and convenient.
One of the typical arepas is boiled shredded chicken, mixed with mayo, avo, salt and pepper. Delicious!
Or you can go really simple and stuff them with scrambled eggs and some kind of white latin cheese.
One last thing, you can boil a ripe plantain and mix it with the flour and water, maybe add some raw sugar cane for a sweet flavor but not necessary. Amazing!
Thank you! I had much rather use this in summer than fire up the big oven and deal with a pan of hot oil!
Yeah, my ex-got me hooked on them...😋😋😋!
I tried this recipe recently and it came out very good. I boiled some soybeans then whipped them up in the vitamix (use the vitamix ONLY for the cooked soybeans) then added the this mix half and half to the cornmeal then added water for the right consistency. I use PAN brand then added spices, onion, garlic, salt, parsley or whatever you like then fried them. I used a Greek yogurt with same spices plus olive oil and vinegar plus mustard and added water to get a creamy consistency like dressing as a topping and I must say they turned out very delicious and filling.
This! I am half Venezuelan on my dad's side and grew up eating arepas made from Harina pan or what my dad called it, arepa pan. He recently started throwing them in our air fryer.
My tia also suggested we deep dry, and freeze those leftovers. Throw them into the air fryer and they are good as fresh 😁
Hi, I think that's great! I was wondering May I get your Recipe?
one of my school friends was from Venezuela and moved to México, he used to bring arepas for lunch and we would exchange foods and learn about other countries! i remember loving them! ❤
My husband lived in Venezuela for two years and arepas were his favorite thing! He’s not much of a cook so he’s never tried to replicate them. I’m excited to try this!
I am Italian and my specialty is Italian cuisine but there is nothing I love more than making arepas for my son who is half Colombian. ❤️Great recipe and instructions!
My Tia would pan fry the arepas and then cut a little hole and pour a whole egg in and bake them. That with a little cheese in the dough was my favorite breakfast when I was little 😋
Also a littleeee sugar and some anise seed in the dough with cheese is a close second best breakfast ever. We don’t stuff ours in my family just serve them next to things more like a biscuit.
THANK YOU for sharing this recipe with the world. As a Venezuelan, I'm very happy to see this in your collection of recipes. For the black beans we make a sofrito and cook them in it. Then we put some shredded cheese while hot to melt it. I love the golden brown of your arepas, you did a great job!
I love Arepas 🫓 my husband is Venezuelan and we eat them weekly. Just a little tip: Only open half of the Arepa 🫓 don’t let the heat come out so it melts the cheese better and things don’t fall out. It’s more like a packet 🥰
After viewing this video about 6 times, I finally made arepas. I could only find white corn by PAN. I loaded two pieces up with sliced avocado with a sprinkle of pink salt, a generous heap of cilantro and a crumble of fresh white cheese. Oh, my word! So delicious! Thank you!
Colour doesn't really matter.
That sounds delicious
Is corn meal the same with corn flower?
@@marinakalstra1913 No, this corn meal is pre-cooked
My grandmother was from Atlanta, GA. She called it hot water corn bread. Or corn pone. I used to make it a lot growing up. We always ate it plain with collard greens. I never thought to add fillings. Looks delicious.
Melanie, I was saying the same thing. Same ingredients just different name.😊
Yes, hot water cornbread...I add chopped scallions to my dough before frying, delicious!
Corn pone for us too.
honey, that aint nothin but corn meal mush around here
My grandmother called it pone also. So good with a nice jam.
I’m Colombian also and I add lots of mozzarella and butter to the cornmeal itself. Since it has butter, you can just cook them on a electric griddle. They turn out delicious. Crispy on the outside and soft and moist on the inside. You can also put grated mozzarella on top right before they are done and let the cheese melt.
Oh that must be next level with the butter, dang.
Exactly. I grate the farmer cheese and butter to the Masa Pan mix. Then griddle in butter for a few minutes on each side and MUNCH away!
Thanks for the idea I'm trying it
I'm almost cried when I see the title of this video. Thank you for teach people how to make arepas. So many stories about venezuelans arepas and what represent for every family.
Growing up in a Colombian 🇨🇴 household, this recipe brought up so many memories of my Abuelita teaching me how to make arepas con queso y mantequilla and a hot cocoa drink .
Chocolate abuelita!
A cup of hot chocolate with a chunk of cheese in it❤
@@salvease Seriously? The only thing I can think of that comes close to that is butter tea from Tibet (which is so sweet and rich, and so good). What kind of cheese? I'm thinking *not* bleu :)
@@Rael64
😂
Bleu would be interesting!
I cannot recall what was used by relatives in Colombia but I do remember my mother using Muenster here in the States.
I also remember a firm mozzarella worked well.
I'm Colombian, and I grew up with my mom making them on the weekends. She still does. She cooks hers on the grill. I love arepa with butter and cheese on top or dip it in my beans when I am eating a meal. Personal favorite though is an arepa de chocolo (a sweeter corn) with cheese inside that is nice and melted while you eat it! Making myself hungry 🤤
Thank you chef I am Venezuelan and it makes me feel very proud you sharing this recipe. I also make it with cheese and then mix. My mom will put one egg when mixing the Arina pan one of my favorite one is la llanera(steak with cheese and avocado) or reina pepiada
I was recently given two bags of precooked cornmeal and wondered what I would do with it. I’m so grateful for this recipe! Thank you!
I'm so happy I found your channel! My boyfriend is Venezuelan and I've been wanting to try making arepas for him since they're one of his favorite dishes that remind him of home. I've been a bit intimidated, though, as I didn't want to completely mess them up, and for them to not even compare. I really appreciated how thorough you were in each step of this video, in describing exactly how the texture should be, the right proportions for the ingredients, how to perfectly cook them, and just how thoughtfully you explained the process from start to finish. (As a fellow virgo, my virgo feelings are validated!) I feel a lot less intimidated now and am excited to make these for him. 😊 He's really been missing his family back in VE, I hope that these make him feel a little bit closer to them.
What an explendid coincidence! I felt in love for arepas in US last summer, and just this week I found the right corn flour to make them here in Norway! PS: I'm Brazilian. Traveling the world of good food! How lovely! Thank you very much for your tips!
I’m Puerto Rican and I remember my grandmother making them for the whole family. She would make them as a small round disc and she would fried them as a side dish with soup. Her arepas were a bit sweet and delicious (she used milk instead of water). The last time I went to Puerto Rico I had to ask one of aunts to make the masa for me because I didn’t know how my grandma made it (my grandma taught her how to cook).
I’m in PR right now and I want to find the sweet ones so bad 😂
Thanks for making these, wow! Arepas are a big part of my culture and I grew up with my mom making these for me 🇨🇴🇨🇴
They are soooo good and actually quite fun to make too!!
😃 👍🏼
Same here! My mom is from Colombia and this was a staple in our home. My favorite comfort food. 🇨🇴🇨🇴🇨🇴
OMG! I've seen everything. I love it! I came to the US about 30 years ago from Venezuela, and when I told Americans we ate Arepas for breakfast, they looked at me as if I had three heads. They thought they were not only tasteless but also a strange breakfast. In other words, they did not like them at all. So thank you, I feel the world has gotten smaller and much more adventurous! 😋
Yo soy de Venezuela y la Arepa es lo mas importante en la cocina Venezolana. Es una 😋 delicia 😋
I'm gluten sensitive so we make these a lot! They are great for breakfast with scrambled eggs, cheese, and some salsa. Yumm. We also do bacon, eggs, and cheese. We put pulled pork or pulled chicken and cheese in them for a lunch time sandwich. So good!
This is also known as “hot water” cornbread in the black community, very similar in taste, without the cheese. The first time I tasted arepas from my Columbian friend, I knew that our cultures connected through food!
My family is from the south and we also called it hot water cornbread. Good stuff!
Ho cakes
My grandmother from Louisiana made Hot Water Bread, just cornmeal, boiling water and salt. She cooked it in one large patty in a cast iron skillet. You'd tear off a piece and gobble it down. Even though she passed in 1972, family still asks me to make it because mine comes the closest to grandma's.
It might not be a big difference, but here the cornmeal is "pre-cooked", and you make a dough with cold water. Hot Water Cornbread uses regular cornmeal, and you cook it a little yourself with the hot water! I think the final texture is different, the Arepas seem to be cooked on a griddle, the cornbread might be swimming, shallow-fried. Corn meal and self-rising corn meal are cheap and easy to buy in the South anyway. I make cornbread myself and never get tired of it, trying to learn a new thing here.
Exactly! I literally told my friend it tasted like sweet hoe cakes with cheese. Sooo good!
My daughter and her Venezuelan boyfriend introduced me to arepas when I visited their home recently. I have celiac and I was beyond happy to enjoy these amazing wonders. They sent me home with a bag of Pan brand flour.
The owner of my favorite brunch restaurant made Eggs Benedicts with cheese-filled arepas instead of English muffins. She also had sauteed spinach and a chipotle hollandaise. It was to die for. Sadly, she passed away and the restaurant closed. I am so excited to try this recipe in hopes of recreating that special breakfast treat!
That sounds amazing
@@QueenOfKings0402 It was!
I am from Venezuela and Venezuelan arepas are the BEST 👊🏻 my husband who is not from Venezuela LOVE them I always have to cook them at home ❤️❤️❤️
My sister in law is from Venezuela and she invited me to eat arepas
My favorite arepas are filled with chicken, mayonnaise, chopped onion and avocado!
Simply delicious 🤤
Reina pepiada is the name of that filler
reina pepeada arepa
@@madreh7549
Pepiada
Thats not an arepa, thats just a bunch of sh1t putting inside.
And arepas are from COLOMBIA. Gets used to it.
My girlfriend's mother who is Venezuelan just gave me a bag of Harina Pan since I really loved the arepas they made at their house. I will use this recipe to try making them on my own! I want to make some for their family someday :)
I have been following you for a while, and I’m so happy and excited to watch you making Arepas from my home country Venezuela 🇻🇪 I’m so impressed because you made it very well!! Congrats 👏
Lol me too!
My mom is from Colombia and arepas are my comfort food. We do it a little differently, making the disks a little larger and flatter, like a pancakes. My mom uses a wire grill she puts over a burner and lets it sit until browned then flips over. We never stuffed them but ALWAYS eat with butter and salt. So yummy! My favorite thing to eat with them is with white Colombian queso and chorizo. The best! In fact that’s what I had for lunch today.
I love how you educated yourself on the history of the food so that you could respect it’s origins and create a recipe true to it’s cultural value!
Agreed!
He's Hispanic.......
Preppy Kitchen, thank you for sharing this South American recipe to the world! I am Colombian and I can say there are a lot of different kinds of arepas in the land of coffee: arepa e’huevo, arepa santandereana, arepa boyacense, arepa paisa, arepa de choclo, and more. There is nothing like an arepa filled with cheese with a cup of hot cocoa, and more cheese.
The best arepa sandwich I ever had was at a restaurant in Senoia, GA, owned by Zac Brown. It was an arepa, with a layer of pimento cheese, smoked pulled pork, collard greens, thin slices of sweet potato, with an Asian sauce and served with a spicy cold slaw. It was the best sandwich I had ever eaten. The place closed and I was sooooooo sad.
This sounds so good!
Too bad it close down that sounds delicious. I wish some other restaurant would pick it up and run with it. I might just try that at home myself.😉
I was just thinking how similar these Arepas are to fried hot water corn bread. Hence the collards and pork working nicely.
Wow 😮 couldn’t believe when I saw the title of this video! I am Colombian 🇨🇴 and arepas are a big part of my culture and we have a lot of different types of arepas (all of them are delicious). My husband is English and he learned how to make arepas 😊
I Love watching your cooking show, you have a great sense of humor. It's like a spa day in the kitchen.
Oh yea, that one had me on the floor dying from laughter.
You put it in the right words. He calms me down watching him.
Agreed!
Love this recipe I’m Colombian and these are a staple is Colombian cuisine. ❤️🇨🇴
You are so spot on and so diversified,I love watching you. You are an inspiration for new time cooking skills. I was a head chef at a country club in the early 70'S,and many things have changed. I love your approach to doing simple everyday food. Too many people don't realize what you are trying to do for them. You'll make life easy for them. I'm impressed with everything you do.
I learned on another vid that after patting them into shape, fix the cracks on the outer edge with damp fingers smoothing the edges. And as another viewer's comments mentioned using the cornmeal product called PAN. Thank you!
Your arepas looked perfectly made. I make them every week on Sunday for breakfast and then enjoy the leftovers during the week. I stuff them with whatever leftover meats I have, chicken, pork, steak, fish or just cheese.
Omg thank you! As a Canadian with Colombian parents, this video just hits different ☺️☺️👍🏽👍🏽❤️❤️ they look delicious
In my culture, they are called hot water cornbread. Love them. We are really connected as a people.
Me encantan tus recetas y hoy me siento especialmente agradecida por compartir con tus seguidores la receta de nuestra arepa 🫓. De Venezuela 🇻🇪 para el mundo
You are right about the versatility of the arepa you can pretty much have it with anything at anytime. I love watching your videos, they are entertaining and your personality is the best. You just made this Colombiana very happy. 😊💕
yessss as a colombian american i love that you made this recipe! my fav arepas are the slightly sweeter ones that are called arepas de choclo (to my understanding choclo is not a sweet corn but the arepas are sweet-ish lol) and i love them with cheese for breakfast!
Cachapas! Sweet corn arepas.
I am from Venezuela, and we add some butter to the dough. If we fry them we do not bake them. We just sear them a little bit in a griddle as we called in Venezuela budare with an oil brushed in the pan and then cook them in the oven for 20 min.
Hello John ,I like your recipes ...I also tried some of them .. they were amazing... specially the Brookes one...
This cornmeal bread or Arapes are also made in Pakistan..(I am from Pakistan)but in a different way...it is done mostly in winters ...we make it like flat bread (called roti or chapati in our region)... We knead a dough with lukewarm water but don't give it rest.. just roll and cook on griddle on medium - low flame.you can use some oil or butter but mostly cooked without it.. but you can spread some butter on it after cooking...it's bigger in size than arepas but thicker than usual chapati..... It's mostly served with a special winter dish called saag(it's green leafy vegetables just like spinach but taste different alot. Very very special,spicy and takes alot of time to cook saag...this cornmeal bread is served with saag...and it tastes heavenly...
The other way to use cornmeal bread is make choori.. it's like after cooking bread you put alot of butter and crush the bread in it while it is still hot and add brown sugar to it... Both ways I just love to eat it....
The 3rd way of using it I have seen to make pieces of cornmeal bread and dip in yogurt with some Suger or brown sugar and enjoy...
True, cornmeal is widely used throughout the world in different recipes. I am from Central America and I remember my mother making the same preparation that you mention, and then she prepares some hard crumbled cheese mixed with some sugar and cinnamon, put this mixture in the middle of the flat cornmeal 'tortilla' or flat bread and folded in half, then fry them in a small amount of hot butter until golden brown or until cheese is melted.... delicious!
I'm a Spaniard, but a large part of my mum's family emigrated to Venezuela back in the 50's. They used to bring us large tins of coffee and precooked cornmeal, back when it was hard to find here in Spain. That's how my mum learned how to make arepas and I learned the recipe from her.
I can confirm they are great with every kind of filling. My kids love them with chorizo or serrano ham and with Galician "tetilla" or San Simón cheese. They are actually very popular on the Canary Islands as well.
Thanks for making these! I lived in Venezuela and always wanted to know how to make them. Memories for my boys.
As Colombian citizen, I feel so proud of watching this. I miss my hometown's custums.
Hi, my favorite filling for arepa is meat and cheese, líder cheddar or gouda, in Venezuela we call it " pelua " means hairy 😆 the most popular one is " Reina pepiada" this is arepa with shredded chicken, avocado, that is really good
Arepas are wonderful. I add mozzarella in the middle before cooking. I cook them in a regular pan in medium heat with absolutely no oil I add two spoons of oil to the dough. Never fry them. Just plain with butter and a cafe con lecge for breakfast!!! Love Colombian arepas !,,❤
We have a basic "corn fritter" that's very similar here in the south. Pretty much the exact same ingredients only patted down to be a bit thinner and typically served with collards and other greens. My grandmother would fry them in bacon fat if no vegetarians were at the meal. My mom pretty much does the same thing.
My Grandma loved fried cornbread patties!
My girlfriend is Colombian, and she's made arepas for me a couple times. Usually, the filling is as simple as just canned tuna and cheese, but it's always so good. She likes hers drizzled with butter, too
We do them with finely diced jalapenos, onions and pepper jack cheese, made in a Belgian Waffle maker until golden brown and delicious. That's how we roll.
Hi Katherine from Esperance Western Australia
Quick question
I presume that you mix the diced onions, cheese and jalapeños in the cornmeal mix. 😊
@@aurelia2u G'day, Katherine! 😎 That's precisely right. You will have to experiment with the cheese amounts to avoid that being overdone depending upon the thickness of your waffles and the heat the maker produces. Ours are the large and deep Belgian Waffles. And don't forget to use cooking spray with each one as you would with breakfast waffle batter. They take about seven to eight minutes each here, a bit longer than a breakfast waffle. Enjoy!
@@myfrestuff3453 thank you 👍
They sound delicious. I have never made or had one before. I will definitely try. Can I make this with the regular cornmeal or do they have to be pre-cooked?
@@UARELOVE1010 Yes, we have used regular cornmeal and it makes more of a batter consistent with cornbread and its larger crumb. Masa or pre-cooked cornmeal makes more of a dough as with John's recipe.
We call it hot water cornbread. After baking, I put a little butter and light sprinkle of salt. It’s great with anything. But I enjoyed this video and am going to try these stuffed! Thank you.
Thank you so much for this recipe!! I've never had these before, and they came out spectacularly well and we've added them to the dinner playlist! I'm very impressed how well they reheat as well!
I am a huge pita bread lover and it is my 'go to' when I serve pita pocket sandwiches. Now that I have seen your arepa recipe, I will probably be using these delicious little 'buns' on a regular basis AND they are so easy to make. Thanks for sharing this recipe.
I’m from North Carolina. We’ve been eating this all our lives. For generations. And nobody cared. Now, it’s “Arepas!” Great accompaniment for simmered and seasoned (with any smoked and spicy pork, I.e., andouille, Tasso, “chorizo ”) greens (collards, turnip or mustard), cabbage, and any variety of beans. Soul food is soul food across all cultures. Love your channel.
Arepas are not soul food, it's Caribean Indigenous native food.
Just like of cazabe this recipe was made by the cumangotos which were (yes past-tenses) a prehispanic aborigenous tribe in the Caribe, the Spaniard took this recipe and help it to expand through all the Caribe, North Carolina probably got them from Spaniards colonizer trading with English ones or later descendant hispanic ppl around the area, which makes sense since Florida specially close dealing with Puerto Rico, Republica Dominicana and Cuba next door.
Ok, I just made these. They were delicious! HOWEVER...... my first batch was disastrous. I kept trying to move them around the pan like he said so they wouldn't stick. But they just kept falling apart and making a huge mess. I finally googled how to make things not stick to a pan, and the Food Network said NOT to move them until they've started browning and will pull up from the pan. I started a new batch and tried that method and it worked a treat. So I would say not to touch them till you're ready to flip. Other than that, these were fantastic!
Arepa, Reina pepiada is so delicious.
Yes!! 💖
I was born in Vzla. And it made me so happy to watch you make arepas so beautifully and that you know the story. Also, my favorite is the cheese, avocado and black beans filling with some cilantro. 🤗 And yes, you can put anything you like on them.😋😋😋
Perfecto! Congrats! In Venezuela the ultimate filling for many generations of kids was, and still is, "Diablitos", a deviled ham spread. This is what you always desperately long for while living abroad :)
Hahaha the first time I had a friend over for dinner as a kid he didn't know what devilled ham was (even though it's very American). He asked us if we were eating cat food. Meanwhile, anytime our family had arepas there was NEVER EVER enough diablito. We'd fight over it!
I ♥️ arepas! Whenever my friend’s mom comes from Colombia, I indulge! Yum yum. Best with queso blanco. I’ve not had them as a sandwich. The ones I know have the filing inside as part of the masa so it’s one solid disk.
You have such a way of explaining things and making it seem less intimidating ! I’ll have to hunt down some corn meal and give these a try.
It's not plain cornmeal, it's harina pan. A cooked cornmeal.
I love this guy. He is great and keeps it simple with a great personality that is genuine. Thanks for sharing 😁👍
I love your recipe and demonstration, very accurate! I appreciate your mention about its origin, pre-Columbian era, I was born in Colombia, in my city, Barranquilla, is very popular the arepa e huevo (egg arepa), it is a deep fried arepa with a whole (or scramble egg(s) in the inside), it is very popular street food mainly for breakfast, I confess I DO NOT KNOW how to make it, but... I make my arepas grilled, with mozzarella inside, my kids half mexican half colombian love them! I use harina pan flour. My sister make her arepas with sheered cheese mixed with the flour, I have to say the most delicious arepa I've ever tried was the santandereana, from Santander Colombia Oh my....They make arepas in a very strange way, very complicated to me, but the outcome it is worth the effort, those arepas are made with homemade chicharron, with real corn, I think they have to be fermented before, I'm not 100% sure about it, and cooked or washed on the ashes...I watched the video in my language and I couldn't understand the process, if you got the opportunity to try, do it!. Thank you! by the way, I just made the pecan pie using your recipe...best pecan pie ever!
I totally agree with you, the arepa santandereana is the most delicious,!🇨🇴
I am from Panama, we don't do arepas, we do TORTILLAS the preparation process is the same but we don't put any fillings in it, instead we fried them in A LOT of oil to make it super crispy and put cheese on top to melt. Now we have a lot of Colombians and Venezuelans in our country and for the passed 15 years we can find arepas food trucks/restaurants everywhere and we love them. My favourite ones are Colombian arepas, they have filling plus they make amazing sauces to put in them, the flavours are from another world. Now I am hungry just for writing this 😊
That looks so good. I will make this one day. I have a Mexican father that taught me how to cook as a child. We never cooked anything traditional though so thank you for sharing John. You’re so funny yet precise and easy to understand. I almost feel like family in your kitchen. I enjoy all your videos…. Looking forward to your book…🙏🏽🙋🏻♀️👍🏽Mia
Arepas are tasty, but they're not Mexican!!
I didn’t say it was Mexican….I’m a White Mexican, who cares but I love Food and I appreciate all cooks / chefs 😉 I was talking / connecting to John really, not anyone else. I’m a poor female Army Cook 😂 🙏🏽🙋🏻♀️👩🏻🍳👍🏽
They remind me of Gorditas 😋🤤
Agreed 100% !!
Arepas were a treat for me as a child! My friend's mom would make them for us from time to time, and we had some in Spanish class when we would bring Latin American food.
Thanks!! Arepas are one the more representative dish from my country! 🇻🇪
Arepas is the kind of food that's wonderful because it makes you feel capable (of cooking) !
I'm Mexican and grew up eating these! We call them, "gorditas". Little fatties 🤭. Although we don't cut them all the way through. So we can fill it like a pocket! In my family we loved chicken gorditas best. Shredded chicken, shredded lettuce, tomato, guac, and sour cream and queso fresco or crema. We serve it with traditional Mexican rice and beans. You can also make, "puffy tacos" using this recipe. But they must be thinner and as it fries you will push down in the middle to create the taco or boat for the filling. Then fill like a taco with anything you want!
Gorditas taste a bit different because you use nixtamalized flour. The flour for arepas is different. Both are yummy, though
Yeah, I am glad you took my suggestion.. .I use the Pan Coenmeal and make them with the milk added, a Colombian way, I learned.
Guacaca is really good to have with it.
Hello John, thank you for all you’re amazing recipes. I e tried many and they are all delicious and so easy to make. I love that your food is so diversified, and I wanted to challenge you to make Pupusas! Pupusas are a Salvadoran traditional dish; basically a stuffed corn tortilla. If you need help, I’d be more than happy to help, and maybe share my moms secret recipe. I hope you try it!
We also called them ayacas for many years in Aguadilla, Puerto Rico.
Looks good! I like to fill mine with an avocado cilantro chicken salad. Very nice in summer.
I just tried one for the 1st time this week at our local Farmer's Market...it was very good ...I'm definitely going to make them... thanks for the recipe !
Your recipe for arepas just answered my prayers, thank you! ♥️
For some reason the arepas around St Augustine have sugar in them, so I’ve wanted to make them at home - this recipe is just perfect, thanks! 😊
Interesting! I have never fried arepas before. My mom uses an arepa grill that you put over your stove and it doesn’t need oil. It looks like a cooling rack but it’s not. Or when she adds cheese to the dough she just uses a griddle.
Your arepas look so delicious!! Will give your take a shot for sure. ❤
omg I’m so happy you made these!! Arepas are EVERYTHING in my country 🇻🇪
Colombian Arepas in New York are sweet with a touch of salt and very moist. Almost like a corn muffin but not as sweet. Love them
And they are gluten free! Thank you Preppy Kitchen! ♥
I'm Venezuelan, and you are a professional, super very well explained ❤
I have never tried these..now I m inspired 💕💕
You have to try them! They are so easy and delicious!!💖
Gracias muchas gracias 😊 por presentar este plato típico de Venezuela 🇻🇪 con mucho orgullo, té quedaron buenísimas las de caraotas, queso y aguacate, mi preferida 😋 Saludos fraternos desde Venezuela 🇻🇪👏🏻💖😘
My dad my whole life has made arepas with harina pan, salt, sugar, butter, and hot water. We are from Bucaramanga, Colombia and we make ours different than the other regions. We fry with butter as well. I love adding jelly/jam/preserves to it. It’s perfect salty/sweet flavor.
My dad doesn’t put cheese inside of it but he puts cheese on top as it’s frying with ham or turkey and when we were little he would make it as “pizzas”.
Thank you for this recipe!!!! Arepas are my all time favorite comfort food, and they turned out amazing for me! I've been watching your channel for a while now, and I love how I keep finding new videos of yours that get me excited all over again to cook!
THANK YOU!!!!
Has someone elses kids been binging Encanto!? Because my girls have seen it a million times by now! I've been super curious about arepas so I am super excited to try these out :)
I’m half Colombian, half Cuban... Pastelitos de guayaba AND arepas?? I can’t. 😍😍😍
Arepas are a gluten-free Venezuelan 🇻🇪 and Colombian 🇨🇴 marvel! Our indigenous people lived in both areas, that's why it is hard to know where they first originated (I mean, arepas). I am from Venezuela and quite excited to see our food take the world! Nice video.👏👏👏
I like the white corn version of the arepas. Excellent.
YAYYY I LOVE AREPAS AND AM COLOMBIAN!!!
I must try these, thank you for showing me your way, simple and I can add whatever I love to the middle, cheese and maybe a jalapeño slice,❤ love your videos,
John, the price of crackers in the store is outrageous. Would love to see you do a couple of homemade cracker recipes. Maybe even some corn chips.
Chips are easy to make, just buy a pack or bag of any tortillas, can be flour, white or yellow corn. Cut them in triangles or squares and fry them in hot oil until they are golden brown. Put them in a tray over a piece of paper towel and sprinkle it with salt to taste. (Don't use olive oil to fry, it burns easily). Enjoy it!
Beautiful! I have always just made them fried in Avocado or Coconut oil..never put them in the oven after..very interesting, thanks for sharing! 💚
Thanks, Jon. I purchased the cornmeal but made the mistake of cooking them on an electric griddle without any oil. Your tips and tricks are always spot on! Will try again tomorrow using your methods.
My mother, who is from Colombia, has made them on an electric griddle. The trick is to add enough butter so that you don't need oil. He makes them differently from the way my mom makes them but each country has their own way of making them. Arepas are a comfort food for me. Enjoy!
This is what I had for breakfast today. Although it's the same process to make them arepas are so called in Colombia and Venezuela, in Panamá wey called them tortillas (not tortilas but sounds more like tortiyas), I usually make one big 8 inch tortilla or arepa, I cook them on a pan with little oil, for about 8 minutes pero side and lid covered, on low heat.
Pour some butter on and one slice of cheese, along with a fried egg.
Didn't know you had to oven them as part of the process.
These look so easy to make, you look like your having so much Fun making these arepas