Arepa

Bolivian arepas are made from corn. There are different ways to prepare arepas, but one of the most traditional is the Cotoca recipe. Several varieties of arepa can be found in the country, such as the Cruceña and Andina varieties.

Street vendor selling grilled arepas on bijao leaves in Barranquilla.

Colombian arepa with cheese.

In Colombia, the first record of the existence of corn dates from about 3,000 years ago[10]

The arepa is an iconic food in Colombia, with some 75 distinct preparation forms. According to a study conducted by the Colombian Academy of Gastronomy, the arepa is part of the Colombian cultural heritage and can be considered a symbol of national gastronomic unity."[11]

In 2006, the arepa was named the cultural symbol of Colombia in a competition organized by Semana magazine with support from Caracol Televisión, the Ministry of Culture and 'Colombia is Passion'.[11]

In the Paisa region, the arepa is especially important to the local people and sometimes accompanies all meals of the day. In addition, arepas are strung into necklaces and placed around the necks of honored dignitaries as a sign of praise.[11]

In Colombia, the arepa is sold commercially in neighborhood stores, chain supermarkets, and market plazas and packaged with preservatives as a pre-molded white or yellow corn dough ready to grill or fry at home.[12] It is also sold in the form of industrialized corn flour that requires hydration before preparation.[13] In addition, arepas are sold by street vendors, in cafeterias, and in neighborhood stores.

Restaurants of the Paisa Region offer a wide variety of arepas, including a unique style of stuffed arepa that can be filled with eggs, meat, or cheese.[14] Colombians in the Caribbean region commonly eat a breakfast variation called arepa con huevo, which consists of a cooked arepa which has been split open, stuffed with a raw egg, and fried.[15]

The Colombian Arepa Festival is celebrated in Barranquilla, Bogotá, Bucaramanga, Cali and Medellín. Each city takes turns organizing the festival between August and December.[16]

According to the Santa Marta City newspaper, El Informador, there are about 75 types of arepas around Colombia;[17] among them is the arepa ocañera, consumed in the Department of Norte de Santander, characterized by the addition of queso costeño (lit. 'coastal cheese') and other types of meat.[18] Some recipes for this type of arepa can contain doble crema cheese and chicken.[19] One of its characteristics is that it is relatively thin unlike other arepas and also has a toasted and golden colored shell.[20]

Another variation is the arepa boyacense, with the Municipality of Ventaquemada being one of the most outstanding in terms of its production.[21] This type of arepa may contain butter, eggs, and cheese.[22] It has a certain sweetness, and in some recipes, this arepa may have cuajada.[23]

There is also the arepa paisa, which is consumed in the Department of Antioquia. It is prepared with maíz trillado (lit. 'threshed corn'). This form most closely resembles indigenous cuisine.[24]

In addition, another arepa variation consumed in the Andean region of the country is the arepa santandereana, which contains cooked yuca and chicharrón.[25]

In the Province of Guanacaste, arepas are prepared in the form of large, toasted sponge cakes, seasoned with Bagaces type cheese. In Cartago, during colonial times, arepas were filled with pork.[26]

In Puerto Rico, mainly in the San Juan area and beach sides, arepas are popular. They can also be found in some restaurants, almost always as arepas de coco. The Puerto Rican arepa is made with corn flour, coconut milk, coconut oil, baking powder, and sugar. They can be fried, baked, or cooked on a grill. Once done, the arepa is cut open and stuffed. There are countless fillings. Crab, shrimp, and octopus stewed in sofrito, lemon, coconut milk, and ginger, among other ingredients, are the most popular.

Arepa Gomera in La Laguna, Tenerife, Canary Islands.

Arepas are present in the Canary Islands due to population flow between the islands and Venezuela. They are found in the province of Santa Cruz de Tenerife and rarely in the archipelago's eastern islands. Many of the arepas consumed in the islands' bars and restaurants are fried. Some incorporate ingredients from local gastronomy such as soft cheese or Canary plantain.[27]

The arepa is a symbol of Venezuelan gastronomy and one of the most common pre-Hispanic foods still popular in Venezuela.[2] The first records of this dish are about 2800 years ago.[28]

According to a 2015 survey of the Venezuelan people, nearly 70 percent of the nation ate arepas regularly.[29] It is common for Venezuelans to eat arepas throughout the day, both as snacks and as sides to meals, creating a culture where these corn products can be found almost everywhere and in specific restaurants called areperas.[30]

The arepa is seen as a cornerstone of a Venezuelan diet; previous to the 2015 food shortages, it was estimated that each year the average Venezuelan consumed about 30 kilos of the corn flour used to make arepas.[29] Venezuelan arepas are commonly filled with a great variety of different fillings, from beef and avocado to cheese, varying widely by the location of where they are sold and the ingredients that can be obtained.[2]

In Venezuela's Andes region, arepas de trigo are made with wheat flour rather than cornmeal. These lighter arepas are generally eaten as a snack or an accompaniment to heavier meals.[31]