The kneading is actually to help evenly distribute the water, therefore properly hydrating all the starch and pectin within the flour. Awesome to see arepas on here!
I lol everytime he says that Yea, Andy. My local grocer out here in the middle of the woods Michigan absolutely has that seaweed that's grown on literally the other side of the planet /s
If you ever plan to make these again, my mom makes a little cup with the dough to stuff the cheese in before rolling it into a ball. Then when you flatten it, the cheese will spread evenly, so you don't have to struggle to slice them to put the cheese in.
Same! My Mom taught me to stuff the cheese in to the center of the raw dough patty before cooking. I suppose adding fillings other than queso would be difficult this way though. 🤔
The way we do them in Colombia is by stuffing the uncooked masa with graded cheese so they end up fatty and delicious, also we sometimes use a doug made from "peto" which is a different kind of corn seed
My mom has been feeding these to me ever since I was little. While I wasn’t raised in Colombia, my mom made sure to instil within me a very strong sense of Colombian pride. Seeing the culture and food in Encanto made me laugh as it reminded me of my childhood.
Mas arepas para todos! Kinda cringed everytime he mispronounced arepa, but its fine lol. When I make em, I use the yellow Haring mais instead of the white, and instead of grilling them the whole time, get a crust on each side then bake in the oven to finish cooking. Comes out MUCH softer and savory and delicious!
Those arepas are perfect, id recommend filling them before cooking as someone said on a comment (make a cup, fill with cheese , close so it's like a dough ball with cheese filling and then you can flatten them, the cheese will evenly spread) or you can mix the cheese in the dough too! I recommend butter and salt on top, with some coffee
Nearly ten years ago now, my Colombian friend made arepas (much smaller than Babish's) for dinner when I visited her house (we were in Vancouver BC at the time). I was blown away at their deliciousness and wrote down the name so I could someday make them myself, which I have yet to do due to my own confusion about masa harina vs. masarepa. And the fact that I don't know that I've seen masarepa (PAN) sold locally. Anyway, I'm glad you covered this one. :D
masa harina and masa arepa are just brands. masa just means dough in Spanish. the difference is the nixtamalization so that's what you have to look out for :)
They’re the same. You can use PAN to make any kind of arepas, either Venezuelan or Colombian. I’m not sure, though, if you can also use masas from Central America like Maseca or Del Comal, which are used to make tortillas, Salvadoran pupusas and several varieties of tamales from this region.
Thanks, I hate it when they say you can find stuff easily in your local store when I live in a country that doesn't import half the word little sorbitan items you need, love that this has simple substitutions, so if you can't find the stuff living in the same hemisphere, I just feel a bit better now
@@kurtsudheim825 You should try to look for PAN in the asian stores, they usually have them. I'm a Colombian currently living in the country side of Denmark and those saved me.
You can also just grind canned hominy, or even make hominy. Not too hard. Arepas usually have a courser grind than tortillas might, so a food processor works fine.
My mom's Venezuelan but she never made arepas for me growing up because she preferred the food from other cultures. It's fantastic to see this dish getting some needed mainstream attention! 🇻🇪
@@yourvinylplug my mom happens to prefer Middle Eastern, Iberian, Greek, and Italian food over Latin cuisine. It's unfortunate but I'm finally starting to discover my roots, so to speak.
@@LyonTheGreat I’ve always felt it’s weird to feel boxed into a specific cooling style based upon where your family is from anyway. If you’re from China, there’s nothing wrong with preferring Mexican or American food. Everybody likes what they like, and I don’t want to be forced to prefer what my family grew up with.
@@D71219ONE true enough. And lucky for me, I just like food! There's almost nothing I won't eat. Food and music are truly the two great forces that can unite humanity, in my opinion.
For your first time doing Arepas it was great. Maybe my only concern is the cheese, you of course can do it with whatever cheese you want but traditionally at least in my family we use a type of cheese that's quite salty like queso costeño or queso campesino crudo it depends on the region maybe others use quesillo of doble crema but yeah.
Is there any cheese that’s available internationally that you would recommend? I’m from Europe and unfortunately there aren‘t any South American ingredients available. But I would still like to make this
@@StrawberryGirl3333 I just check and you can get queso costeño on Amazon but it's extremely expensive so I recommend you to find a local cheese that's a little bit salty and you would be fine. For the second cheese (If you want to fill it with cheese like Babish) use slices of a type of cheese that stretch a lot, mozzarella or double cream cheese should be fine.
I came here to say the exact thing when I heard him say oaxaca cheese in the dough!. But honestly it's really only "wrong" to put that type of cheese IN the dough. As a filling any cheese is fine, but the queso costeño is definitely the best IMO. My family is from Barranquilla so that's why they use queso coesteño. Babby lives in NYC so he should be able to get it pretty easily. Overall great job though.
@@jesser4221 Would Feta work. I was thinking because Feta is also a brinned cheese that is quite salty like queso costeño so it might be the most comparable for those of us who sadly don't have access to Colombian ingrediants.
I have made arepas my entire life, watching them be made and acknowledged all around the world now has been one of the most validating experiences of my life! I’m so happy to see people enjoying a part of my culture, I’m glad so many people love them ❤️ 🇨🇴
Grew up eating these so I appreciate the vid! Definitely give them a try if you can actually get the correct ingredients. The mas for arepas is specific (arena pan), but you can use almost any cheese you like and it will still come out amazing. Eat em with scrambled eggs for breakfast, or pulled pork for dinner, or just with pico or guac, etc. They are very very versatile and one of my all time favorites!
Growing up in Colombia, eating an arepa con queso with breakfast is one of my fondest memories. Glad Encanto and Babish are doing their part to spread this dish to others 🇨🇴
You should do a Basics about arepas (and have a guest Colombian or Venezuelan chef help you out). There are so many variations in both countries! Definitely try the arepa pabellón (Venezuelan) or arepas de choclo (Colombian)
As a person that has lived on both countries for a long time and has mixed family from both nationalitys yes there are just so many variations and different traditional fillings too, definitely a hole world to explore Ps: sorry for any typos
Yes! As a Venezuelan watching this, I'd love to see a Basics that represents the different ways South American cultures make Arepas. Ours definitely look a little different than these, I'd love to see some other variations!
Discovered arepas in Cartagena, Colombia. The locals loved a salty, funky cheese, but just some butter is fine. I also like them with an over-easy egg inside.
as a venezuelan, i can 100% confirm that we never let the masarepa rest for 10 minutes before putting it in the pan, as we are too impatient for that 🤣
Thanks for making these! I’m Colombian and learned how to make arepas as a kid. Arepas with queso fresco and butter on top has been a breakfast staple my whole life. I am so happy Encanto is showing our colorful and beautiful culture. 💛💛💙❤️
The amount of variation to arepas is honestly astounding. At least in my family we deep fry them and then stuff them with cheese/meat. You can even change it by scooping out some of the mass and then filling it with cheese. Making it even crunchier.
A nice Venezuelan family opened up an arepa place in our mall a few years ago. Had no idea what arepas were prior to that, but after trying one I basically order one every time I visit the mall now.
@Juan Pablo Salazar Yup there’s a wide variety of arepas. Though this place is Venezuelan, they do have “arepa colombiana” on their menu, which is basically the one Babish is making. I mostly get the colombiana cause it’s simple and tasty (and cheaper than the others lol)
Better to use “harina pan” the chemistry reaction is better and give a perfect combination between soft texture and a crust outside. Such a honor to watch making arepas 🫓.
Growing up half Colombian and half Irish, This really teared me up watching this, These foods were my childhood and you showing people how to make it makes me so happy because now more people can try this dish from my heritage. Thank you Babish you are an amazing human!
Whoa cool, I'm half colombian half German! Let's give it up for all the foxy colombian men and women that help spread their heritage to other cultures lol 😆
As a Venezuelan, I'm all for a Basics about AREPAS! You can talk about the Colombian and Venezuelan varieties plus their different fillings and toppings! I would personally love you to make the Venezuelan type of arepa called "Reina Pepiada"! It's a monster and the queen of all arepas!
@@MiguelCoRo señor, cállese que cuando la arepa fue creada ni siquiera existía ni Colombia ni Venezuela. Además, el nombre arepa es de origen cumanagoto, una tribu indígena de la zona oriental de lo que hoy es Venezuela, así que si hablamos de reclamación territorial, la arepa sería venezolana.
Julieta is my favorite character from encanto. She’s so loving and nurturing and empathetic. She also tried her best to look out for and save her daughter and I think it was just refreshing to see a sweet mother-daughter relationship
As a Venezuelan this was so lovely to see on you're channel! The first dish from my family's country! But you really only scraped the surface of such a versatile dish! Can't wait to see the botched
I made them and they are amazing! I think my corn flour is different but I can't be sure, and they still turned out magically! I cooked them in salted butter and it adds a perfect lightly salty crust on the outside.
As a child, my primarily Colombian neighbors would host a block party around Independence Day and they would always make a huge stack of these for all of the kids to share. I loved them, very delicious.
A coworker of mine (a Venezuelan here on asylum) showed me how awesome arepas are. He was so happy these were in the movie because he know they'd get more popular. I told him I'd send him this video, sinceni knew you'd make it. It made his day. Food is culture and spreading it is beautiful.
My family makes Venezuelan arepas, and seeing his version is very interesting.. I grew up in miami so at festivals and fairs you only really see booths selling Colombian sweet arepas, but I realize I’ve never really looked into what is different in the recipes. This one is somewhat similar to how my family makes it but also so different. I love seeing these nuances and different takes on the same food
This one popped up at an ironic time, I've had the songs Surface Pressure and We Don't Talk About Bruno stuck in my head all day. Anyway, they look like they turned out great! Can't wait to see if you do more from this movie in the future.
@@breawycker My mind's ear mixes in some "What Else Can I Do" and occasionally "All Of You" (which itself is a powerful earworm gateway because it has melodies from all the other songs!)
My parents hosted some Venezuelan students before I was born and they taught my mom how to make Arepas. They were my favorite food growing up - love stuffing them with cheese, butter, and shredded meat.
Arepas are such a versatile dish so, as a Venezuelan, I encourage anyone to try the different varieties from both Colombia and Venezuela! Best Venezuelan arepa: la reina pepiada
I’ve been subscribed to you for years, I mean from the beginning, I’ve “rung the bell,” and yet this is the first video of yours to come into my feed since 2020.
Masa harina or just masa is corn flour used to make almost everything that calls for masa in Mexican and Central American cuisines. Masarepa is cooked masa which is only for making arepas, I've never actually seen it in a store and only know it exists from seeing it in recipes for arepas. You may also see masa labeled as for tamal, "Masa Para Tamales." How is that different from the masa meant for tortillas? You've got me. I've made tamals with the regular stuff and I've made tortillas with leftover "para tamales," Texture wise I could not tell any difference. But masa is pretty finely ground in either case so maybe there is a difference but I think it is just marketing. Cornmeal is, generally, a coarser ground product and you should not assume it has been nixtamalized, the chemical process that masa undergoes. Nixtamalization is also the same thing, roughly, that makes hominy so hominy grits can be ground in a food processor to make a passable masa substitute.
Yes! I bought a bag of Maseca to make some tamales last Christmas, and it's still in need of being used up. In a perfect world I could use it up making arepas, but I learned that PAN is what you want for arepas. It would help me accept the whole situation better if I understood why.
@@KenS1267 precooked arepa flour is not nixtamalized. You can make plenty of things with arepa flour that aren't just arepas (bollos, hallacas, etc) Goya sells it so they have it at walmart.
This made me very happy to see, as a venezolano. Ive seen a few people doing arepa recipes where they stuff them before cooking and it always makes me roll my eyes. I’m glad to see someone cutting into it after the fact like an arepa would be prepared, unlike the wannabe papusas other people will make
Form them into little bowls to stuff with more cheese, fold over, roll into ball, and squish to return to the pancake shape. Now you don't need to cut into them to stuff, because they're already stuffed.
As a Colombian who grew up eating these my whole life, this is the first time I’ve ever heard measurements. I just go by if it looks like my moms and adjust accordingly.
Ok, this video actually made me so happy! I’m guessing this is the way they do arepas in Colombia, in Venezuela we do them differently, but still it made me so happy!
Similar. The masa is different though. My wife is colombian but I grew up in an area with a lot of salvadorans, so i had to "convert" from pupusas to arepas. Both are amazing, of course! I believe the masa for pupusas is made from corn that's been nixtamalized, whereas arepas are not.
I only got to have these a few times as a kid but I LOVED them when I did. And I finally got the chance to try out this recipe! They are tasty right away but I love it cuz they are even better reheated and I normally HATE leftovers so this is really a life saver.
My fiancés family is Venezuelan and we’ve always used the yellow PAN corn mix! We’re also lucky enough to have an arepa maker which makes it so quick and easy. If you ever come across one, I recommend grabbing it!
Something my family does is use warm/hot water to mix the dough. This really helps bring the masa together. We also keep our hands moistened with the hot/warm water
Definitely don't be afraid to demonstrate visually the differences of the ingredients. As an non-US watcher I definitely can't get Masarepa at the local grocer and yes, I can spend half an hour digging through internet looking up all kinds of different corn flours and how can I replicate them with the corn flours we have. But seeing the broader context behind cooking is exactly why I watch your videos. So if you spend a minute extra with some background, I'm all for it.
I'm really happy you're making this. But I wanted to say that although most people use harina de maiz precocida because it's what's available, the best way to make arepas is masa de maiz, that's made with cooked dried corn or white or yellow hominy then you grind it to make the masa. Tastes way better. I hope this is helpful. Saludos desde Colombia 🇨🇴.
As a venezuelan, I geek out everytime I see arepas going international. There are so many different ways to make em, and all are equally amazing. Definitely could work a bit on your arepa-forming technique but they turned out beautiful, so it's cool hahaha. Cheers, Babish!
Venezuelan here, it's really cool seeing arepas on this channel. I would love to see a more in depth video going through different varieties of arepas like arepa andina, arepa frita, arepa dulce, etc :) might not fit with the usual Babish vid but i can still hope.
@@WDC_OSA leave the cheese out of the masa, and fill it with whatever you like. Reina pepiada (shredded chicken and avocado) is one of the most popular in Venezuela. My favorite is arepa stuffed with perico (scrambled eggs with onions, tomatoes, and bell peppers). Arepas are super easy and very versatile!
cooking them right now..wife is colombian and loves them.....I do NOT cut these out with something like bowl and make them round round...I pat them out like a hamburer patty.....I did put garlic salt on them and adobo on them...cooked them on the griddle with butter.....lots of butter.
I'm living in a small tourist village in Germany and have been looking for this flour a long time... today i found it in an Asian market 🤷now i can finally try arepas 🤩
Great short video and nice to see someone giving a try ti make arepas! I am Colombian and sadly I am not an expert in making them..😞 but I really like your version! Please, pleeeeeaaseeeee, pretty please try the “Arepa de huevo” from the Caribbean coast, deep fried arepa with an egg inside….. a thing of beauty and a breakfast in one hand!
So cool to see arepas here. You can have a long episode with all the kind of arepas from Venezuela and Colombia, it's a culinary universe in itself, and I'm pretty sure there's gonna be a lot of clean plates inductees.
I’ve been missing Arepas con queso since I visited Colombia 2019, but I’m just a Korean and we’ve got zero arepas! I think this recipe could be a kick. Thanks for the video!
How about on the day after Valentine's day, you make Homer Simpson's' Valentine breakfast from, "I Love Lisa", episode Even if it's just Bacon and Eggs
I know you've done ratatouille from Ratatouille, but I'd love to see more recipes from that movie. Remy's soup, sweet bread a la Gusteau/Remy (make both versions to compare how much Remy improved it), cake from the garbage, etc
You'd think for a movie all about food and cooking that would have occurred to Andy to do more recipes. The other one that gets me is The West Wing - considering his show's namesake was lifted from a supporting character you'd think he'd have done more than one recipe... that show had an affinity for talking about fancy foods.
We sometimes make a big batch and freeze them with parchment paper in-between to keep them from sticking. I've also cooked them in the toaster, but I don't know if I recommend that method for every arepa recipe.
The kneading is actually to help evenly distribute the water, therefore properly hydrating all the starch and pectin within the flour. Awesome to see arepas on here!
Thank you for letting me know the science. 😀
@@hollowcat6756 Seconded! Teaching us how this culinary magic works and I love it!
👍
Ok that is neat!
exactly like when you over mash potatoes and it gets that gluey consistency
"readily available at your local grocer" is a VERY bold statement there, Andy
I lol everytime he says that
Yea, Andy. My local grocer out here in the middle of the woods Michigan absolutely has that seaweed that's grown on literally the other side of the planet /s
This is me right now in the south of England haha
I'm in New Zealand, would have to go to some sort of specialty store for that.
This is why he's gone massively downhill for me these days the channel is more about Babbish flexing than cooking he's gone totally up himself
@@thetribunaloftheimaginatio5247 not Mexican tamales. Masa harina is coarser and nixtamalized. Harina pan is finer and is not treated.
If you ever plan to make these again, my mom makes a little cup with the dough to stuff the cheese in before rolling it into a ball. Then when you flatten it, the cheese will spread evenly, so you don't have to struggle to slice them to put the cheese in.
This!!!! I never saw someone slice to put the cheese in before but it works haha
THIS IS THE WAY. You pre-fill them with the cheese of your choice, though the melty ones are best.
This is the way
Same! My Mom taught me to stuff the cheese in to the center of the raw dough patty before cooking.
I suppose adding fillings other than queso would be difficult this way though. 🤔
I was wondering if this could be done! Glad to know it works!
The way we do them in Colombia is by stuffing the uncooked masa with graded cheese so they end up fatty and delicious, also we sometimes use a doug made from "peto" which is a different kind of corn seed
The Columbian Hotdog/Burger shack near me deep fries them
yeah we stuff them too - also colombian but my family is from Bogotá
Doug
Is there a particular brand you would recommend?
@@andreasanchez3557 doug
Been eating these my whole life, glad to see them being introduced to the world 🇨🇴
same, finally people are paying attention to them
My mom has been feeding these to me ever since I was little. While I wasn’t raised in Colombia, my mom made sure to instil within me a very strong sense of Colombian pride. Seeing the culture and food in Encanto made me laugh as it reminded me of my childhood.
Mas arepas para todos!
Kinda cringed everytime he mispronounced arepa, but its fine lol. When I make em, I use the yellow Haring mais instead of the white, and instead of grilling them the whole time, get a crust on each side then bake in the oven to finish cooking. Comes out MUCH softer and savory and delicious!
Me too!! but I've been doing it correctly 🇻🇪🇻🇪🇻🇪
Me too. Arepas, empanadas, bollo, and huevos pericos were my childhood breakfast staples.
Those arepas are perfect, id recommend filling them before cooking as someone said on a comment (make a cup, fill with cheese , close so it's like a dough ball with cheese filling and then you can flatten them, the cheese will evenly spread) or you can mix the cheese in the dough too! I recommend butter and salt on top, with some coffee
Nearly ten years ago now, my Colombian friend made arepas (much smaller than Babish's) for dinner when I visited her house (we were in Vancouver BC at the time). I was blown away at their deliciousness and wrote down the name so I could someday make them myself, which I have yet to do due to my own confusion about masa harina vs. masarepa. And the fact that I don't know that I've seen masarepa (PAN) sold locally. Anyway, I'm glad you covered this one. :D
masa harina and masa arepa are just brands. masa just means dough in Spanish. the difference is the nixtamalization so that's what you have to look out for :)
They’re the same. You can use PAN to make any kind of arepas, either Venezuelan or Colombian. I’m not sure, though, if you can also use masas from Central America like Maseca or Del Comal, which are used to make tortillas, Salvadoran pupusas and several varieties of tamales from this region.
Thanks, I hate it when they say you can find stuff easily in your local store when I live in a country that doesn't import half the word little sorbitan items you need, love that this has simple substitutions, so if you can't find the stuff living in the same hemisphere, I just feel a bit better now
@@kurtsudheim825 You should try to look for PAN in the asian stores, they usually have them. I'm a Colombian currently living in the country side of Denmark and those saved me.
You can also just grind canned hominy, or even make hominy. Not too hard. Arepas usually have a courser grind than tortillas might, so a food processor works fine.
My mom's Venezuelan but she never made arepas for me growing up because she preferred the food from other cultures. It's fantastic to see this dish getting some needed mainstream attention! 🇻🇪
bruh how my wife is venezuelan and them cats eat arepas nonstop
@@yourvinylplug my mom happens to prefer Middle Eastern, Iberian, Greek, and Italian food over Latin cuisine. It's unfortunate but I'm finally starting to discover my roots, so to speak.
@@LyonTheGreat I’ve always felt it’s weird to feel boxed into a specific cooling style based upon where your family is from anyway. If you’re from China, there’s nothing wrong with preferring Mexican or American food. Everybody likes what they like, and I don’t want to be forced to prefer what my family grew up with.
@@D71219ONE true enough. And lucky for me, I just like food! There's almost nothing I won't eat. Food and music are truly the two great forces that can unite humanity, in my opinion.
^^ agree both if you
For your first time doing Arepas it was great. Maybe my only concern is the cheese, you of course can do it with whatever cheese you want but traditionally at least in my family we use a type of cheese that's quite salty like queso costeño or queso campesino crudo it depends on the region maybe others use quesillo of doble crema but yeah.
Is there any cheese that’s available internationally that you would recommend? I’m from Europe and unfortunately there aren‘t any South American ingredients available. But I would still like to make this
@@StrawberryGirl3333 I just check and you can get queso costeño on Amazon but it's extremely expensive so I recommend you to find a local cheese that's a little bit salty and you would be fine.
For the second cheese (If you want to fill it with cheese like Babish) use slices of a type of cheese that stretch a lot, mozzarella or double cream cheese should be fine.
I came here to say the exact thing when I heard him say oaxaca cheese in the dough!. But honestly it's really only "wrong" to put that type of cheese IN the dough. As a filling any cheese is fine, but the queso costeño is definitely the best IMO. My family is from Barranquilla so that's why they use queso coesteño. Babby lives in NYC so he should be able to get it pretty easily. Overall great job though.
@@jesser4221 Would Feta work. I was thinking because Feta is also a brinned cheese that is quite salty like queso costeño so it might be the most comparable for those of us who sadly don't have access to Colombian ingrediants.
@@jenblack98 Yep that's a great replacement.
I have made arepas my entire life, watching them be made and acknowledged all around the world now has been one of the most validating experiences of my life! I’m so happy to see people enjoying a part of my culture, I’m glad so many people love them ❤️ 🇨🇴
So happy you did these, 'cause ever since seeing Encanto I really wanted to know what they were and how you make them.
I was thinking the same thing! I wanted a babish recipe so bad!!!
Grew up eating these so I appreciate the vid! Definitely give them a try if you can actually get the correct ingredients. The mas for arepas is specific (arena pan), but you can use almost any cheese you like and it will still come out amazing. Eat em with scrambled eggs for breakfast, or pulled pork for dinner, or just with pico or guac, etc. They are very very versatile and one of my all time favorites!
Well if u go to Columbia that's something u won't miss everywhere and arepas also
Can be made with other type of corn flour
@@A_lame_shady I've made 50/50
Growing up in Colombia, eating an arepa con queso with breakfast is one of my fondest memories. Glad Encanto and Babish are doing their part to spread this dish to others 🇨🇴
You should do a Basics about arepas (and have a guest Colombian or Venezuelan chef help you out). There are so many variations in both countries! Definitely try the arepa pabellón (Venezuelan) or arepas de choclo (Colombian)
As a person that has lived on both countries for a long time and has mixed family from both nationalitys yes there are just so many variations and different traditional fillings too, definitely a hole world to explore
Ps: sorry for any typos
Guy can't bring a guest on everything's he tried something new, what's the point of being the teacher if he needs help showing us
Yes! As a Venezuelan watching this, I'd love to see a Basics that represents the different ways South American cultures make Arepas. Ours definitely look a little different than these, I'd love to see some other variations!
Discovered arepas in Cartagena, Colombia. The locals loved a salty, funky cheese, but just some butter is fine. I also like them with an over-easy egg inside.
Arepas de huevo and arepas with anisé and cheese from the Caribbean 😍😍😍
as a venezuelan, i can 100% confirm that we never let the masarepa rest for 10 minutes before putting it in the pan, as we are too impatient for that 🤣
i do, i dont want any cracks in my arepa
Nadie mide los ingredientes tampoco jajaja uno va con feeling
Right?! I saw that and said, "Nobody has time for that!". Shape them, throw them on the pan and put some diablitos in it.
Verga yo si la dejo como unos cinco minutos, mientras voy rallando el queso
Oh is that so? Let me do that to
Thanks for making these! I’m Colombian and learned how to make arepas as a kid. Arepas with queso fresco and butter on top has been a breakfast staple my whole life. I am so happy Encanto is showing our colorful and beautiful culture. 💛💛💙❤️
La arepa es venezolana
I wish it did it in a more exciting movie
@@dbags317 To each his own. I loved the movie and I’m so happy it’s become popular, showcasing Colombia. but not everyone has to like it. 🤷🏻♀️
@@angiea9620 its Venezuelan
The amount of variation to arepas is honestly astounding. At least in my family we deep fry them and then stuff them with cheese/meat.
You can even change it by scooping out some of the mass and then filling it with cheese. Making it even crunchier.
A nice Venezuelan family opened up an arepa place in our mall a few years ago. Had no idea what arepas were prior to that, but after trying one I basically order one every time I visit the mall now.
These ones are Colombian tho, but yeah, our arepas rock. Just had some for breakfast.
@Juan Pablo Salazar Yup there’s a wide variety of arepas. Though this place is Venezuelan, they do have “arepa colombiana” on their menu, which is basically the one Babish is making. I mostly get the colombiana cause it’s simple and tasty (and cheaper than the others lol)
Better to use “harina pan” the chemistry reaction is better and give a perfect combination between soft texture and a crust outside. Such a honor to watch making arepas 🫓.
Growing up half Colombian and half Irish, This really teared me up watching this, These foods were my childhood and you showing people how to make it makes me so happy because now more people can try this dish from my heritage. Thank you Babish you are an amazing human!
Now I'm imagining fusion cuisine of Colombian and Irish foods. Maybe some boxty arepas... Potato and corn should play well together.
@@brianlemon2 Grow a heart...
@@brianlemon2 who hurt you
Whoa cool, I'm half colombian half German! Let's give it up for all the foxy colombian men and women that help spread their heritage to other cultures lol 😆
@@brianlemon2 grow a personality beyond edginess.
As a Venezuelan, I'm all for a Basics about AREPAS! You can talk about the Colombian and Venezuelan varieties plus their different fillings and toppings! I would personally love you to make the Venezuelan type of arepa called "Reina Pepiada"! It's a monster and the queen of all arepas!
Yes. Absolutely the queen of arepas!
Que te quede clara cariña, la arepa ahora y para siempre será COLOMBIANA.
@@MiguelCoRo señor, cállese que cuando la arepa fue creada ni siquiera existía ni Colombia ni Venezuela. Además, el nombre arepa es de origen cumanagoto, una tribu indígena de la zona oriental de lo que hoy es Venezuela, así que si hablamos de reclamación territorial, la arepa sería venezolana.
@@silentgnome suelteme el brazo señora!
@@MiguelCoRo JAJAJAJAJAJA
Was looking forward to this soon as I saw the movie.
Greetings from Colombia! You are my fav NES review channel, glad you like arepas. :)
I'm half Venezuelan, so arepa had always been a big staple growing up in my family!
I had a feeling you’d cover Encanto at some point, & I’m glad you did. There are so many recipes from the movie that you could replicate.
I dont remember there being many
There is?
Huh... Hardly even remember many food scenes let alone where the food is the focus..
@@MadiganinPeach Maybe not where food was the focus, but there were a number of dishes shown.
Why do you need a movie to try new things
For an extra HMPF just add some sugar and salt to the dough. We always do that in my city in Colombia and they're sooo tasty
I never thought the day would come when babish would be cooking arepas con queso
Hi Tomas
why not
Julieta is my favorite character from encanto. She’s so loving and nurturing and empathetic. She also tried her best to look out for and save her daughter and I think it was just refreshing to see a sweet mother-daughter relationship
As a Venezuelan this was so lovely to see on you're channel! The first dish from my family's country! But you really only scraped the surface of such a versatile dish! Can't wait to see the botched
Imagine him doing "Reina pepiada"
I made them and they are amazing! I think my corn flour is different but I can't be sure, and they still turned out magically! I cooked them in salted butter and it adds a perfect lightly salty crust on the outside.
Just had to stop everything and come here when I saw the word "Arepa" + Babish in my notifications! I'm so happy you did this 😍
As a child, my primarily Colombian neighbors would host a block party around Independence Day and they would always make a huge stack of these for all of the kids to share. I loved them, very delicious.
Had Arepas de Choclo for the first time at Andres Carne de Res, outside of Bogota, and absolutely fell in love.
It’s my favorite type of arepa. Try it with some hot chocolate next time. Makes for a great way to warm up.
Arepas de choclo are just the best, with a lot of butter and a thick slice of cuajada
A coworker of mine (a Venezuelan here on asylum) showed me how awesome arepas are. He was so happy these were in the movie because he know they'd get more popular. I told him I'd send him this video, sinceni knew you'd make it. It made his day. Food is culture and spreading it is beautiful.
Ah! Watching this while eating an arepa con queso lol 😂🇨🇴😻
You should consider doing Ajiaco one day. It’s the dinner they have in the movie 💕💕
The one where they don't talk about Bruno?
@@Werewolf_Korra yes!
Maybe he will, he just need something easy, fast and delicious for this video
Pero sí conseguirá las guascas y la papa criolla? En donde vivo es misión imposible
@@diegoparga9324 en Nueva York? Si se consigue. Si no yo con mucho gusto le mando una cajita de Miami haha 😆
My best friend is from Venezuela, so these were a staple for me growing up. Love them deeply.
My family makes Venezuelan arepas, and seeing his version is very interesting.. I grew up in miami so at festivals and fairs you only really see booths selling Colombian sweet arepas, but I realize I’ve never really looked into what is different in the recipes. This one is somewhat similar to how my family makes it but also so different. I love seeing these nuances and different takes on the same food
Yea, personally I like the sweet ones more but each their own
Ive been suggesting arepas for years, and I'm glad to see them! Arepas are probably my favorite food!
This was very sweet, it's so nice to see traditional food from our culture represented here. Thank you!
We actually shred the cheese into the dough and I think it's less time consuming. Thanks for sharing one piece of the Colombian culture!
This one popped up at an ironic time, I've had the songs Surface Pressure and We Don't Talk About Bruno stuck in my head all day. Anyway, they look like they turned out great! Can't wait to see if you do more from this movie in the future.
It is physically impossible not to listen to those two songs on loop
@@breawycker My mind's ear mixes in some "What Else Can I Do" and occasionally "All Of You" (which itself is a powerful earworm gateway because it has melodies from all the other songs!)
@@dbseamz Lin Manuel Miranda makes the best earworms
I love how SouthAmerican food manages to create great dishes with the simplest of ingredients
My parents hosted some Venezuelan students before I was born and they taught my mom how to make Arepas. They were my favorite food growing up - love stuffing them with cheese, butter, and shredded meat.
Arepas are such a versatile dish so, as a Venezuelan, I encourage anyone to try the different varieties from both Colombia and Venezuela!
Best Venezuelan arepa: la reina pepiada
On the day after Valentine's Day, you make Pizza Heart from The Loud House episode, "Missed Connection"
No
Hey that sandwich was made with tender love and care so respect it!
Wow. He blasted through that one. Even the voice over was fast. Totally going to try the recipe though. yummy
Honestly your shorter videos are some of my favorite. Love the little simple ones. Thank you!
Coming from my mom side who are Venezuelan, see Babish making Arepas puts a smile on my face.
I’ve been subscribed to you for years, I mean from the beginning, I’ve “rung the bell,” and yet this is the first video of yours to come into my feed since 2020.
It would've been nice to learn about the different types of cornflour
ya. that sounds like a basics episode
Masa harina or just masa is corn flour used to make almost everything that calls for masa in Mexican and Central American cuisines. Masarepa is cooked masa which is only for making arepas, I've never actually seen it in a store and only know it exists from seeing it in recipes for arepas.
You may also see masa labeled as for tamal, "Masa Para Tamales." How is that different from the masa meant for tortillas? You've got me. I've made tamals with the regular stuff and I've made tortillas with leftover "para tamales," Texture wise I could not tell any difference. But masa is pretty finely ground in either case so maybe there is a difference but I think it is just marketing.
Cornmeal is, generally, a coarser ground product and you should not assume it has been nixtamalized, the chemical process that masa undergoes.
Nixtamalization is also the same thing, roughly, that makes hominy so hominy grits can be ground in a food processor to make a passable masa substitute.
Yes! I bought a bag of Maseca to make some tamales last Christmas, and it's still in need of being used up. In a perfect world I could use it up making arepas, but I learned that PAN is what you want for arepas. It would help me accept the whole situation better if I understood why.
@@KenS1267 precooked arepa flour is not nixtamalized. You can make plenty of things with arepa flour that aren't just arepas (bollos, hallacas, etc) Goya sells it so they have it at walmart.
@@wildsheepc Pan is just a brand. you just need to find pre-cooked non nixtamalized cornflour
This made me very happy to see, as a venezolano. Ive seen a few people doing arepa recipes where they stuff them before cooking and it always makes me roll my eyes. I’m glad to see someone cutting into it after the fact like an arepa would be prepared, unlike the wannabe papusas other people will make
Form them into little bowls to stuff with more cheese, fold over, roll into ball, and squish to return to the pancake shape. Now you don't need to cut into them to stuff, because they're already stuffed.
Your timing is perfect, i was shopping for stuff to make these today.
As a Colombian who grew up eating these my whole life, this is the first time I’ve ever heard measurements. I just go by if it looks like my moms and adjust accordingly.
Ok, this video actually made me so happy!
I’m guessing this is the way they do arepas in Colombia, in Venezuela we do them differently, but still it made me so happy!
Never had arepas but it reminds me of a pupusa it’s nice to see similarities in cultures ☝🏽❤️
Was just thinking that!
Yeah I was watching this and thinking 'that's nice, but you could just have a pupusa' lol. Not that there's anything wrong with either
Similar. The masa is different though. My wife is colombian but I grew up in an area with a lot of salvadorans, so i had to "convert" from pupusas to arepas. Both are amazing, of course! I believe the masa for pupusas is made from corn that's been nixtamalized, whereas arepas are not.
Corn is truly a gift for all of ud living from Mexico to the south
They're called gorditos in Mexico :]
I only got to have these a few times as a kid but I LOVED them when I did. And I finally got the chance to try out this recipe! They are tasty right away but I love it cuz they are even better reheated and I normally HATE leftovers so this is really a life saver.
I JUST bought the masarepa to make Arepas this week. Glad Babish was thinking the same thing :D
Waking up to a plate of arepas with a morcilla or a sausage was, is, and will always a great way to start off your day. Que viva Colombia!
This has to be one of my all-time favorite movies, it was so amazing.
My boyfriend is Colombiano and he uses parchment paper and two plates to shape the arepas more evenly! I absolutely LOVE arepas.
Been waiting for this one! 🤤
I love to see you malaxing the dough... Looks delicious
I'd love to see you make Oatmush (a.k.a. Sad Man Special) from Green Eggs and Ham cartoon
No
@@Fartucus Why not?
My fiancés family is Venezuelan and we’ve always used the yellow PAN corn mix! We’re also lucky enough to have an arepa maker which makes it so quick and easy. If you ever come across one, I recommend grabbing it!
You think you can make Adorabat's Egg Omelet from Mao Mao: Heroes of Pure Heart episode, "Head Chef"?
No
Something my family does is use warm/hot water to mix the dough. This really helps bring the masa together. We also keep our hands moistened with the hot/warm water
So glad Encanto won! Here's hoping it wins at the Oscars.
I hope either Encanto or Mitchells Vs The Machines will win The Oscar. Mostly Encanto.
@@disneyvillainsfan1666 To be honest, I don't care who wins as long as Luca loses.
Definitely don't be afraid to demonstrate visually the differences of the ingredients. As an non-US watcher I definitely can't get Masarepa at the local grocer and yes, I can spend half an hour digging through internet looking up all kinds of different corn flours and how can I replicate them with the corn flours we have.
But seeing the broader context behind cooking is exactly why I watch your videos. So if you spend a minute extra with some background, I'm all for it.
I'm really happy you're making this. But I wanted to say that although most people use harina de maiz precocida because it's what's available, the best way to make arepas is masa de maiz, that's made with cooked dried corn or white or yellow hominy then you grind it to make the masa. Tastes way better. I hope this is helpful. Saludos desde Colombia 🇨🇴.
yes!! viva la arepa pelada :D
Carolina - would this be what most people in the US call "Fresh Masa" instead of masa harina or harina de maiz precocida?
My mom is Panamanian and my dad is Dominican 🇩🇴. So glad more people are being introduced to Latine cuisine.
This was a great animation! Was expecting an episode on it!
No
I am SO GLAD you made these I've been obsessed with them since Encanto came out
Maybe you can make Cake-flavored Pizza & Pizza-flavored Cake from Gravity Falls
No
The songs from this movie are still playing on a loop in my head.
WE DON'T TALK ABOUT BRUN NO NO NO
SEVEN FOOT FRAME
RATS ALONG HIS BACK
I've been dreaming about arepas con queso for weeks 😭😩
SAME!! my tio makes amazing ones but he loves too far away :,)
why? just get some corn flour, cheese and butter
As a venezuelan, I geek out everytime I see arepas going international. There are so many different ways to make em, and all are equally amazing. Definitely could work a bit on your arepa-forming technique but they turned out beautiful, so it's cool hahaha. Cheers, Babish!
These things look absolutely delicious 🤤
My Spanish teacher is from colombia and she made these for our class. She put cheese in them. They were great
Please make Double Onion Ice Cream Cake from Infinity Train
Eww
I've only had these once, at a small town fair in Florida. They were served with optional condensed milk for drizzling, which I 100% recommend.
Looking forward to these, I discovered them after watching Encanto and I REALLY want to taste them!
My gfs grandma died from covid and im planning on making arepas the way she did, she would deep fry them and put ham and cheese 🥰
Please make Volcano Smoothie with extra chocolate lava from SING 2
No
The minute I saw these in the trailer I knew you’d be recreating them. I’ve been eagerly awaiting this video
Venezuelan here, it's really cool seeing arepas on this channel. I would love to see a more in depth video going through different varieties of arepas like arepa andina, arepa frita, arepa dulce, etc :) might not fit with the usual Babish vid but i can still hope.
Do you have any recommendations for types of arepa without cheese?
@@WDC_OSA leave the cheese out of the masa, and fill it with whatever you like. Reina pepiada (shredded chicken and avocado) is one of the most popular in Venezuela. My favorite is arepa stuffed with perico (scrambled eggs with onions, tomatoes, and bell peppers). Arepas are super easy and very versatile!
cooking them right now..wife is colombian and loves them.....I do NOT cut these out with something like bowl and make them round round...I pat them out like a hamburer patty.....I did put garlic salt on them and adobo on them...cooked them on the griddle with butter.....lots of butter.
As a native arepa enthusiast, you had me at “little corn burgers” 😂
Which is wild cause they're closer to a really sweet grilled cheese
I'm living in a small tourist village in Germany and have been looking for this flour a long time... today i found it in an Asian market 🤷now i can finally try arepas 🤩
Does this tutorial include the steps of puting the healing magic in?
Great short video and nice to see someone giving a try ti make arepas! I am Colombian and sadly I am not an expert in making them..😞 but I really like your version! Please, pleeeeeaaseeeee, pretty please try the “Arepa de huevo” from the Caribbean coast, deep fried arepa with an egg inside….. a thing of beauty and a breakfast in one hand!
Maybe you could make Fish Tacos from Teen Titans episode, "East Part One"
No
So cool to see arepas here. You can have a long episode with all the kind of arepas from Venezuela and Colombia, it's a culinary universe in itself, and I'm pretty sure there's gonna be a lot of clean plates inductees.
Trendy and delicious! That's our Babish!
I grew up with these! I’m glad to see that people are enjoying them thanks to encanto :)
its like a grilled cheese :) apparently these can have other fillings so its cool to know a recipe for the dough to try out those on one's own
It's basically a grilled cheese but with corn flour instead of bread. Usually sweeter too
@@beeaggro2593 putting dough and cheese on a griddle is just a winning combination, whether its wheat or corn :)
I’ve been missing Arepas con queso since I visited Colombia 2019, but I’m just a Korean and we’ve got zero arepas! I think this recipe could be a kick. Thanks for the video!
How about on the day after Valentine's day, you make Homer Simpson's' Valentine breakfast from, "I Love Lisa", episode
Even if it's just Bacon and Eggs
No
i just realized Julieta's first aid kit is probably filled with food
I know you've done ratatouille from Ratatouille, but I'd love to see more recipes from that movie. Remy's soup, sweet bread a la Gusteau/Remy (make both versions to compare how much Remy improved it), cake from the garbage, etc
You'd think for a movie all about food and cooking that would have occurred to Andy to do more recipes. The other one that gets me is The West Wing - considering his show's namesake was lifted from a supporting character you'd think he'd have done more than one recipe... that show had an affinity for talking about fancy foods.
Don't know if you know... The top comment on this video copied yours word for word
@@brianhinkley7284 well that's some BS. Just saw 😑
Commenting here so your rightfully owned top comment gets pushed to the top instead of that annoying bot
We sometimes make a big batch and freeze them with parchment paper in-between to keep them from sticking. I've also cooked them in the toaster, but I don't know if I recommend that method for every arepa recipe.