Making arepas take various forms

Biscuits, stuffed pockets, and flat tortilla-like tostadas. Arepas are adaptable. Depending on the region, or the preferences of your family’s kitchen, making arepas is directed by the dishes you serve.

Traditionally, the are made fresh from a mash of mais, a relative of the sweet corn we’re used to in north American meals. In contemporary cuisine, arepas are formed from a reconstituted “flour” called areparina, the dried powder of the original mashed mais.

At Pio Pio, we serve them as a kind of biscuit for mopping up the succulent sauces and juices in our various dishes. Other preparations use a thick, flattened patty that is partially sliced along the side, like a hamburger bun. The “pocket” is then stuffed with a wide range of options, from roasted meats and vegetables, to eggs and cheese. This preparation is common in Venezuela. Meanwhile, in Colombia, forming a platter can be just what your need. Here’s video demonstrating the technique.

 

Anything goes when making arepas, limited only by your preferences. Sweet or savory, it’s entirely up to you. Either way works.

Give it a try and post the results on Instagram. Be sure to tag us @my.piopio

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