Arepa vs. Gordita

What's the difference between an arepa and a gordita? Controversial opinion: they're pretty similar! Although arepas from Venezuela and Colombia often feature a specific type of corn flour known as masa arepa, a traditional form of arepas (known as arepas peladas) utilizes a nixtamal-based masa. Gorditas, hailing from central and northern Mexico, are usually larger in diameter than arepas, but not necessarily thicker. Some versions are deep-fried, some feature different styles of masa, but all are stuffed with delicious fillings, just like their cousin, the arepa.
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[@karenbrown1457]

Love your demos!!! ¡Gracias!

[@Masienda]

Thank you, we are glad you enjoy them!

[@Tiffycha1982]

Looks so delicious!!
I'd LOVE to see a video on thay stack of books in the background!!

[@Masienda]

We'll submit that idea for consideration!

[@dagopo1234]

Love from, Colombia!

[@Masienda]

Saludos! ❤

[@alarm35m]

Aside from gorditas, in Mexico you also have Bocoles and Salbutes that are very similar to gorditas.

[@Masienda]

Absolutely! Bocoles and Salbutes are indeed delicious variations, and they share some similarities with gorditas. If you have any favorite recipes or tips, feel free to share them-we're always excited to explore new culinary adventures.

[@morrismonet3554]

Arepa, gordita, pupusa. I don't have to choose. I love them all.

[@Masienda]

We love them all too! 😊

[@isaigonzalez8076]

Les falto la pupusa

[@borisstanislav4560]

Let me put the controversy to rest, all corn originated in Mexico therefore arepas and pupusas all come from gorditas.

[@GoatBoat22]

Facts but the Central Americans and south Americans seem to not know basic information 🇲🇽🇲🇽🇲🇽🇲🇽

[@noble8696]

Are Arepas and pupusas are made using corn flour?

[@borisstanislav4560]

@@noble8696 Yes, pupusas are even made using Maseca since that company (GRUMA) is huge in Central America apart from Mexico and the U.S.

[@GoatBoat22]

@@noble8696 key word goofy “corn” reread the comment above 👆

[@noble8696]

@borisstanislav4560 Is that a requirement or an option? I always thought they were mainly made using flour (wheat) as the masa. Atleast i thought so for arepas. Not too sure abt pupusas tho.

[@nofuturo]

Nobody in Colombia or Venezuela prepares arepas like that! I'm really disappointed because you've obviously taken the time to do your research on masa as it pertains to Mexican tortillas, but you know absolutely nothing about arepas.
Have you heard about arepas de maíz pelao for example? These are still made to this day from NIXTAMALIXED corn and they too date back to pre-colombian times. There's arepas de choclo made from a pancake like batter made from tender corn, milk, eggs, brown sugar and butter.
There's arepas de huevo which are deep fried and come filled with a fried egg as its name implies.
There's arepas Ocañeras which are so brittle and thin that it's nearly impossible to cut a slit on their side to fill them up with anything.
None of the arepas I just mentioned are made from "instant arepa mix"
The stuffed arepas you seem to be familiar with are of the Venezuela variety, but you are really doing them a disservice by presenting such a mediocre filling when there's plenty of classics to choose from: reina pepiada, dominó, pelua, pabellón, etc.....

[@Neoprototype]

I like the passion of your post friend, I was always confused, because there are always different answers when asking about Arepas.

[@almavelazquez3402]

What about pupusas?! I feel like all these delicias are primas 🤷🏻‍♀️

[@Neoprototype]

@@almavelazquez3402 Pupusas aren't stuffed. They mix the toppings into the nixtamal usually. Theses are like stuffed Mediterranean pitas.

[@henry3435]

Interesting comment, I'm not quite getting what makes you think they don't know anything about arepas?
I don't think it's fair to say that, the scope of this video is much smaller than that. How do folks in Colombia and Venezuela prepare arepas? Curious to see what you have to say!

[@kylemeyer4266]

He did mention that. He said there are different varieties and that some are prepared with nixtamalized corn. It even mentions arepa peladas in the description. This doesn't really represent the gorditas commonly made where my family is from in Mexico either. Our regular gorditas are very thin, almost the thickness of a regular tortilla, and I can think of 6 common types of gorditas and dozens of traditional fillings that my family makes.