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Cathy Katin-Grazzini

Cathy's Kitchen Prescription LLC



Crispy, creamy, corny arepas are a delicious, festive alternative to insipid burger buns. They turn any appetizer into a fiesta. Easy to make and delightful to eat, slice open a pocket and fill them with chilis and top them with salsa. The crowd will come running!


Prep 5 minutes                       

Cook 20 minutes                          

Makes 6 to 8 arepas, depending on size


2 cups yellow or white masarepa flour

1 teaspoon shiro (mild, white) miso powder, diluted completely in 2½ cups warm water



Arepas require masarepa flour, found in the Latino aisle of your grocery or online. Do not substitute with masa harina or regular corn flour.


  • Add the masarepa to a medium bowl.
  • Make a well in the center and add the water-miso mix, stirring very thoroughly to hydrate all the mix.
  • Cover the bowl and allow the dough to rest for 5 minutes.
  • Use a clean hand to knead the arepa dough in the bowl for several minutes.
  • Divide dough into 6 to 8 equally sized balls and return all but one to the bowl. Cover to prevent drying.
  • Thinner Colombian arepas pile their toppings on top. Thicker Venezuelan arepas are split and stuffed instead. hey are both wonderful and this is your choice.
  • If you plan on topping them, Colombian-style, use your palms to pat the dough into a ½-inch thick disk.
  • If you plan on splitting and stuffing the arepas, Venezuelan-style, pat them into ¾-inch thick discs.
  • Shape all the remaining balls of dough.
  • Heat a good quality nonstick pan over medium-low heat for 5 minutes.  Cook your arepas covered for about 4 for arepas with a creamier interior, or 6 minutes if you prefer them crisper on the outside and with a drier interior.
  • Flip and cook them on their other side, uncovered, until they are golden and lightly browned.
  • Transfer to a cooking rack to cool.
  • To plate the arepas Venezuelan-style: Use a sharp knife to slice thicker arepas most of the way, so the arepa acts like a hinge. Stuff it with chili, salsa, and any garnishes you like.
  • To plate the arepas Colombian-style: Pile layers of the chili, salsa and garnishes on top.
  • Serve arepas warmed with a wedge of lime.




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