How to Make Venezuelan Arepas

Learning How to Make Venezuelan Arepas will open endless options to offer your family a delicious meal.

How to Make Venezuelan Arepas |

 Arepas are the ultimate comfort food for me!

The arepa is a flat, dish-shapped, unleavened patty made of maize flour which can be grilled, fried or even boil. Depending on what kind of meal {breakfast, lunch or dinner} can be filled in many ways. If serving for breakfast, my favorite filling is scrambled eggs, or cheese and ham. Now, if  they are to be served for lunch or dinner they goes perfect with chicken, beef, pork, tuna or beans.

How to Make Venezuelan Arepas |

Back home the arepa is the most popular food. They’re served in every home and I would dare to say that almost every day. They would be  the equivalent of  biscuits in U.S., the tortillas in Mexico, or the baguettes in France.

This one was a delicious breakfast. I filled them with “perico”(scramble eggs with tomatoes and onion) and cheese.

My picky eater 1 (a.k.a .Matthew) LOVES them. That makes this mommy very happy because I feel that somehow I transmitting him some of my traditions and culture. My picky eater 2 (a.k.a Vicky) is another story. She is not so thrilled about it. I guess I’ll keep trying. It’s not possible that daughter of mine does not eat Arepa LOL.

How to Make Arepas |

If you like to experiment in the kitchen I strongly recommend you to try this recipe.  Easy and quick to prepare. Because they can be filled with almost anything, it’s a perfect option to use leftovers. For example: if you have some chicken, just shredded it, fill the arepa, add some cheese, wrapped in foil… Bam! The perfect school lunch for the kids next day.

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How to Make Venezuelan Arepas
Prep time
Cook time
Total time
Serves: 4 - 6
  • 2 cups of water
  • 1 teaspoon of salt
  • 1 1/2 cups Harina P.A.N (pre-cooked white maize meal)
  • 1 teaspoon corn oil
  1. Wash your hands
  2. In a medium bowl add water and salt. Mix until the salt is dissolved.
  3. Slowly add the harina P.A.N. Mix with your hands, making circular movements and breaking with your finger the lumps that may form. Let rest 5 minutes to thicken.
  4. Preheat a non-stick 11 inch square griddle over medium heat. If you don't have a griddle you can use a skillet instead.
  5. After 5 minutes add the oil to the dough and work it in with your hands for 2 minutes. The dough should be firm enough holds its shape without cracking when molded. If it is too soft add a little more of harina P.A.N; if too hard add a little more water.
  6. Form balls and flatten them gently until they’re about 1/2-inch thick discs.
  7. Place the discs over the preheat griddle and cook the arepas for 5-7 minutes on each side or until lightly golden brown.
  8. Split each arepa in half and fill them with whatever you like: cheese, ham, egg, beans, chicken, beef, tuna ... your creativity is the limit!
  9. Serve hot.
1.- It is common to spread butter inside the arepa before filling. Totally optional but highly recommended.
2.- To make authentic Venezuelan arepas you must use white "Harina P.A.N". Many regular groceries stores sell it (international food aisle). You can also find it at latino markets or online here.




  1. that’s funny but I just had a really big one today for lunch too hehehe

  2. Mayito Castillo says:

    Hice unas arepas en estos dias, y fueron un desastre total. Por eso me gusta leer lo que se publica en los blogs, porque siempre nos dan consejos y recetas que son de mucha ayuda. Gracias Ory ahora con esta receta si me quedaran buenas las arepas.

  3. Me too! Las arepas son mi confort food. Son mi plato preferido y las como con todo.
    que chevere este post. Saludos!

  4. I lost my recipe for carne mechada de Venezuela. Do you happen to have a recipe for it??

    • Hi Bobbi! I do have my personal recipe but I have not published yet. It’s in my to-do list! Stay tuned… I will publish it soon. Thanks for stopping by.

  5. Wow! I hope you do not have to pay the Amazon price for Harina pan! We are fortunate because a little Mexican grocer (I know!) carries it and we stop in and buy a few bags at a time.

    I miss the cheese you buy from people on the sides of the road – they keep it in buckets. I think it’s queso de mano. Is it easily made? Do you know how? I would sure make some if I could!

  6. Hi Oriana,

    Thanks for the recipe. Is that 1 1/2 cup of Harina Pan? or 1 1/2 package?

  7. I haven’t had a good Venezuelan arepa since we moved out of Miami! I’m going to have to try this out!

  8. Does it have to be P.A.N. brand or is Maseca ok to use?

  9. Thank you for the recipe. A question tho – is the inside still supposed to be like soft dough? Is it supposed to firm up? The outside is crunchy but the inside seems still raw (warm tho?) when I was done . I have seen another recipe to bake them after griddle – is that necessary?
    And is there a good way to store them for later? I found in the fridge…it just wasn’t as good but just wondering if I didn’t know what I’m doing. Thanks!

    • Hello Alana, the outside is suppose to be crunchy and the inside soft. I don’t bake them but you can try that for sure, many people does. Re-heated arepas are never as good as fresh but you can store them in the refrigerator up to 2-3 day, just make sure the open them up before.I hope this tips help.


  1. […] a lightened up version of the classical arepa. If you know me a little, you know that I Love my arepas, so I decided to make my own version using oats. I have to say that this is not something I […]

  2. […] As I mentioned before I grew up eating it. And I still do. Actually, one of my favorite meals is an arepa fill with “diablito” and avocado. But when it comes to feed my kid I am much more picky. They […]

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