“It is not only about the dough, but the affection that you put in it” goes a saying of old women in Latin America, and in part this is true.
The arepa -more than a meal- is a culture, a symbol, a way of sharing. It exists in Latin American gastronomical culture since pre-Columbian times. A versatile and moldable dish, it varies from region to region. The dough is based on ground corn, water and salt. Sounds simple? Seems so, but the splendor of a traditional dish it more than often rooted in it’s simplicity. Ranked as one of the most balanced dishes, the arepa, with it’s many different fillings, offers an inexhaustible variety of flavors -and it is healthy at the same time. Juicy meat accompanied with grated cheese, shredded chicken with avocado and cheese or a mix of fresh vegetables inside a baked dough make the arepa a flavor you will never forget.