Filled with queso fresco and Venezuelan-style black beans, or perhaps avocado and fried sweet plantains, arepas are uniquely satisfying. A staple of Venezuelan and Colombian cuisines, arepas are frequently described in the States as “corn cakes” or “Venezuelan tacos,” but those attempts at defining the dish don’t fully express the comforting essence of a cheesy, crispy arepa.
Despite sharing a name, these two variations of arepas are decidedly different — Venezuelan arepas are sliced lengthwise and filled with ingredients ranging from butter to reina pepiada (a chicken salad made with avocado and mayonnaise). Colombian arepas, on the other hand, are thinner than Venezuelan arepas and topped with ingredients—usually just cheese and beef.
Looking for Dallas’s best arepas? These 9 DFW restaurants serve a bounty of different types of arepas, both Colombian and Venezuelan style.Read More