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Homemade Arepas

Homemade Arepas

Chef John

"It was at a New York City hole-in-the-wall eatery where I first fell in love with a 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."
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20 m servings 96 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 96 kcal
  • 5%
  • Fat:
  • 1 g
  • 2%
  • Carbs:
  • 20g
  • 6%
  • Protein:
  • 1.8 g
  • 4%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 293 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Stir water and salt together in a bowl. Gradually stir corn meal into water with your fingers until mixture forms a soft, moist, malleable dough.
  2. Divide dough into 8 golf ball-size balls and pat each one into a patty about 3/8-inch thick.
  3. Heat oil in a skillet over medium heat until shimmering. Working in batches, cook corn patties in hot oil until golden brown, 4 to 5 minutes per side. Transfer cooked arepas to a paper towel-lined plate to drain until cool enough to handle.
  4. Slice halfway through each cake horizontally with a thin serrated knife to form a pita-like pocket.


  • Nutrition:
  • 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.

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Read all reviews 15
  1. 19 Ratings

Most helpful positive review

my mom is from Venezuela so I'm familiar with arepas and these reminded me of the ones my mom used to make

Most helpful critical review

I thought they were bland.

Most helpful
Most positive
Least positive

my mom is from Venezuela so I'm familiar with arepas and these reminded me of the ones my mom used to make

I'm not Venezuelan, I live in Guadalajara, Jalisco. We are so used to making these, we make quesadillas, and we deep-fry them, slice 'em open and stuff with cubed bistec and very spicy tomato sa...

I make these a couple times a week bc my husband is from Venezuela. These are a staple in Venezuela and can be stuffed with anything from ham and cheese to steak. They are also good stuffed wit...

This is pretty much the recipe from the cornmeal product container. Having said that... you can't really beat it. Sometimes, if only seving as a vessel for salsa, I 'll add some seasoning to ...

these are very good especially with cheese.

great recipe, I always have to fry them a bit longer on each side. i've been eating these at home since I was a kid. In Colombia they eat these with everything. I recently wrote on my blog about...

I used canola oil because I was out of vegetable oil, still worked!

Very easy and fun to make. Great results.

These are awesome. It pretty much follows the recipe on the bag of masaarepa. They took a little longer to cook... probably 10 minutes per side. We stuffed it with cheese, black beans, and shred...

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