Arepas are a delicious Colombian treat.  Don’t know what an arepa is, then think gordita/chalupa with a Colombian flare. Delicious with just about anything, and especially delicious topped with guacamole or an avocado salad.

This recipe comes Fiesta! A Celebration of Latin Hospitality by Anya von Bremzen.  The cookbook is out of print, and the cover of my cookbook is different than the one Amazon has, so I can’t be sure the recipe is actually in there.


  • 2 c. milk
  • 4 TBSP butter
  • 1 1/2 c. white or yellow arepa flour (aka masarepa or arepaharina) (we use Goya brand and I prefer yellow)
  • 1 tsp. salt
  • 1 1/2 TBSP sugar
  • 1 c. grated mozzarella cheese


  1. In a small saucepan bring 1 1/2 c. milk to a boil.  Pour boiled milk into a bowl and add the butter.  Let stand.
  2. Meanwhile, in a large bowl, stir together the arepa flour, salt, sugar and cheese.  Make a well in the center and pour in the hot milk.  Stir the masa and milk together until there are no lumps.  Knead the mixture, sprinkling the remaining 1/2 c. milk, until you have a smooth sticky dough. This should take about 5 minutes.
  3. Roll the dough into a 1/2 inch thick sheet between two pieces of wax paper.  With a cookie cutter, or the rim of a glass, cut out 3-inch circles. You should get 8.
  4. You can either fry the arepas in oil or skillet fry them in a nonstick pan with just a bit of oil or cooking spray.
  5. Top with guacamole or whatever you like.



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