Rating: 4.5 stars 4.5
56 Ratings
  • 5 star values: 37
  • 4 star values: 16
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

I first tasted arepas at a New York City hole-in-the-wall eatery and I fell in love with this stuffed white corn cake. Halfway through my first arepa — one stuffed with black beans, beef, plantains, and salty cheese — I vowed to learn how to make these at home. It's a truly magnificent delivery system for any number of your favorite fillings. I went with some spicy pork and avocado, but I made a version a few days later stuffed with caramelized plantains and salty goat feta.

Recipe Summary

10 mins
20 mins
30 mins
8 arepas


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Stir water and salt together in a medium bowl; gradually stir in cornmeal with your fingers until the mixture forms a soft, moist, malleable dough.

  • Form dough into eight 2-inch diameter balls; pat each ball to flatten into a 3/8-inch-thick arepa patty.

  • Heat oil in a large skillet over medium heat; fry arepas in batches until golden brown, about 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.

  • Slice halfway through each arepa horizontally with a thin serrated knife to form a pita-like pocket.


We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.

Nutrition Facts

96 calories; protein 1.8g; carbohydrates 20g; fat 1g; sodium 292.9mg. Full Nutrition