Arepa: Difference between revisions

Arepa
	An arepa de pabellón stuffed with cheese, fried plantains, black beans and braised beef.
Alternative names	Tijitafun, fectegua
Course	Any course
Place of origin	Colombia; Venezuela;
Region or state	Northern South America
Associated cuisine	Colombian cuisine, Venezuelan cuisine
Main ingredients	Corn flour (maize meal or flour)
	Media: Arepa;

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Arepa (Spanish pronunciation: [aˈɾepa]) is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America.^[1]^[2]^[3]

Initially, arepa flour was made by grinding maize at home. In the 1950s, precooked arepa flour was invented by Luis Caballero Mejías [es], a Venezuelan engineer, and became an instant success.

Arepa is commonly eaten in those countries and can be served with accompaniments, such as cheese,^[4] cuajada (fresh cheese), various types of meat, avocado, or diablito (deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary based on preparation. It is similar to the Mexican gordita, the Salvadoran pupusa, the Ecuadorian tortilla de maíz,^[5] and the Panamanian tortilla or changa.^[6]

Origins

The arepa is a pre-Columbian dish from the area that is now Colombia, Panama and Venezuela.^[3] Instruments used to make flour for the arepas, and the clay slabs on which they were cooked, were often found at archaeological sites in the area.^{[citation needed]} Although it has not been specified in which country an arepa was cooked for the first time, it has been possible to define the oldest dates of the presence of maize in Colombia and Venezuela.

For example, in Colombia, the first record of the presence of corn cultivation dates from about 6,000 years ago.^[7] However, the presence of arepas dates from 3,000 years ago (Specifically in the Altiplano Cundiboyacense by the Muisca),^[8]^{[dead link‍]} while in Venezuela, the estimate is about 2,800 years ago.^[9]

Throughout its history, the arepa has stayed mainly unchanged from the arepas that pre-Columbian native peoples would have consumed, making the arepa one of the few pre-contact traditions that have remained popular in the years since colonization.^[3] The name arepa is related to erepa, the word for 'cornbread' in the Cumanagoto language.^[9]

Characteristics

The arepa is a flat, round, unleavened patty of soaked, ground kernels of maize, or—more frequently nowadays—maize meal or maize flour. It can be grilled, baked, fried, boiled, or steamed. The characteristics vary by color, flavor, size, and the food with which it may be stuffed, depending on the region. Simple arepas are filled with butter or cheese and baked. Depending on the meal, more filling varieties can be added with combinations of ingredients like beans, meat, avocados, eggs, tomatoes, salad, shrimp, or fish. Fried arepas are often consumed in northern South America, filled with white cheese on top and served with fried eggs. Sweet fried arepas are another variety often prepared with sugarloaf (papelón) and anise (anís). Venezuelan white cheese is another topping for fried arepas that can be combined with feta cheese.^[10]

Production

Initially, arepa flour was made by grinding maize at home. In the 1950s, precooked arepa flour was invented by Dr. Luis Caballero Mejías [es], a Venezuelan engineer, and became an instant success. The flour is mixed with water and salt, and occasionally oil, butter, eggs, and/or milk. Because the flour is already cooked, the blend forms into patties easily. After being kneaded and formed, the patties are fried, grilled, or baked. Some varieties of arepas are made with "peeled" corn using the nixtamalization process; they are known as arepa pelada.^[11]

Arepa flour is specially prepared (cooked in water, then dried) for making arepas and other maize dough-based dishes, such as hallacas, bollos, tamales, empanadas, atole and chicha. The flour may be called masarepa, masa de arepa, masa al instante, or harina precocida. The most popular brand names of maize flour are Harina PAN and Harina Juana in Venezuela, Areparina in Colombia, and Goya elsewhere.^[12]

Regional varieties

The dish is known in multiple cuisines, but Colombia and Venezuela have a "heated and longstanding" gastronationalistic rivalry over the origins of the dish.^[13] According to food anthropologist Ocarina Castillo of the Central University of Venezuela, the dish is likely thousands of years old and originated in the region now occupied by the two countries before colonizers of the area drew borders.^[13]

Bolivia

Bolivian arepas are made from corn. There are different ways to prepare arepas, but one of the most traditional is the Cotoca recipe. Several varieties of arepa can be found in the country, such as the Cruceña and Andina varieties.

Colombia

The first record of the existence of arepas dates from about 3,000 years ago in what is currently Colombia.^[8]

The arepa is an iconic food in Colombia, with some 75 distinct preparation forms. According to a study conducted by the Colombian Academy of Gastronomy, the arepa is part of the Colombian cultural heritage and can be considered a symbol of national gastronomic unity.^[14]

In 2006, the arepa was named the cultural symbol of Colombia in a competition organized by Semana magazine with support from Caracol Televisión, the Ministry of Culture and 'Colombia is Passion'.^[14]

In the Paisa region, the arepa is especially important to the local people and sometimes accompanies all meals of the day. In addition, arepas are strung into necklaces and placed around the necks of honored dignitaries as a sign of praise. Many varieties of arepa were introduced from this region.^[14]

In Colombia, the arepa is sold commercially in neighborhood stores, chain supermarkets, and market plazas and packaged with preservatives as a pre-molded white or yellow corn dough ready to grill or fry at home.^[15] It is also sold in the form of industrialized corn flour that requires hydration before preparation.^[16] In addition, arepas are sold by street vendors, in cafeterias, and in neighborhood stores.

Restaurants of the Paisa Region offer a wide variety of arepas, including a unique style of stuffed arepa that can be filled with eggs, meat, or cheese.^[17] Colombians in the Caribbean region commonly eat a breakfast variation called arepa con huevo, which consists of a cooked arepa which has been split open, stuffed with a raw egg, and fried.^[18]

The Colombian Arepa Festival is celebrated in Barranquilla, Bogotá, Bucaramanga, Cali and Medellín. Each city takes turns organizing the festival between August and December.^[19] There are also many other types of arepas, including Arepa de Choclo, Arepa de Queso, Arepa Frita, Arepa Costeña, Arepa de Yuca, and Arepa Paisa.

Variations by region

According to the Santa Marta City newspaper, El Informador, there are about 75 types of arepas around Colombia;^[20] among them is the arepa ocañera, consumed in the Department of Norte de Santander, characterized by the addition of queso costeño (lit. 'coastal cheese') and other types of meat.^[21] Some recipes for this type of arepa can contain doble crema cheese and chicken.^[22] One of its characteristics is that it is relatively thin unlike other arepas and also has a toasted and golden colored shell.^[23]

Another variation is the arepa boyacense, with the Municipality of Ventaquemada being one of the most outstanding in terms of its production.^[24] This type of arepa may contain butter, eggs, and cheese.^[25] It has a certain sweetness, and in some recipes, this arepa may have cuajada.^[26]

There is also the arepa paisa, which is consumed in the Department of Antioquia. It is prepared with maíz trillado (lit. 'threshed corn'). This form most closely resembles indigenous cuisine.^[27]

In addition, another arepa variation consumed in the Andean region of the country is the arepa santandereana, which contains cooked yuca and chicharrón.^[28]

Costa Rica

In the Province of Guanacaste, arepas are prepared in the form of large, toasted sponge cakes, seasoned with Bagaces type cheese. In Cartago, during colonial times, arepas were filled with pork.^[29]

Puerto Rico

In Puerto Rico, mainly in the San Juan area and beach sides, arepas are popular. They can also be found in some restaurants, almost always as arepas de coco. The Puerto Rican arepa is made with corn flour, coconut milk, coconut oil, baking powder, and sugar. They can be fried, baked, or cooked on a grill. Once done, the arepa is cut open and stuffed. There are countless fillings. Crab, shrimp, and octopus stewed in sofrito, lemon, coconut milk, and ginger, among other ingredients, are the most popular.

Spain

*Arepa Gomera* in La Laguna, Tenerife, Canary Islands.

Arepas are present in the Canary Islands due to population flow between the islands and Venezuela. They are found in the province of Santa Cruz de Tenerife and rarely in the archipelago's eastern islands. Many of the arepas consumed in the islands' bars and restaurants are fried. Some incorporate ingredients from local gastronomy such as soft cheese or Canary plantain.^[30]

Venezuela

The arepa is a symbol of Venezuelan gastronomy and one of the most common pre-Hispanic foods still popular in Venezuela.^[3] The first records of this dish are about 2800 years ago.^[8]

According to a 2015 survey of the Venezuelan people, nearly 70 percent of the nation ate arepas regularly.^[31] It is common for Venezuelans to eat arepas throughout the day, both as snacks and as sides to meals, creating a culture where these corn products (Harina PAN) can be found almost everywhere and in specific restaurants called areperas.^[32]

The arepa is seen as a cornerstone of a Venezuelan diet; prior to the 2015 food shortages, it was estimated that each year the average Venezuelan consumed about 30 kilos of the corn flour used to make arepas.^[31] Venezuelan arepas are commonly filled with a great variety of different fillings, from beef and avocado to cheese, varying widely by the location of where they are sold and the ingredients that can be obtained.^[3]

In Venezuela's Andes region, arepas de trigo are made with wheat flour rather than cornmeal. These lighter arepas are generally eaten as a snack or an accompaniment to heavier meals.^[33]

Venezuelan president Nicolás Maduro "has tried to use arepas as a nationalist rallying point, if not a political tool, claiming the food is from his country alone", according to the New York Times.^[13]

References

^ "Arepa". 19 January 2024.
^ "Recetas, Cocina y Comida". recetas com.bo (in Spanish). Archived from the original on 2020-11-25. Retrieved 2020-11-18.
^ ^a ^b ^c ^d ^e Puyana, Alejandro (26 July 2017). "Arepas Are Conquering The World — But Dying At Home In Venezuela". NPR.org. Archived from the original on 2021-07-17. Retrieved 2021-07-17.
^ "Arepas de Queso (Cheese Arepas) | My Colombian Recipes". 25 July 2016. Archived from the original on 2020-10-13. Retrieved 2020-10-07.
^ "C H I Ú – Una breve historia de las tortillas ecuatorianas". C H I Ú (in Spanish). 6 January 2020. Archived from the original on 2021-05-03. Retrieved 2021-05-17.
^ "AREPA, receta basica // PAN de Maiz | Food, Recipes, Eat". Pinterest. Archived from the original on 2021-08-16. Retrieved 2021-05-17.
^ Musaubach, Maria Gabriela; Scaro, Agustina (August 2022). "Mote: An ancient recipe in Andean kitchens. Ethnoarchaeological and taphonomic analysis". Journal of Archaeological Science: Reports. 44: 103541. Bibcode:2022JArSR..44j3541M. doi:10.1016/j.jasrep.2022.103541. S2CID 250304239.
^ ^a ^b ^c Redondo, Ryan (28 June 2021). "The History of Are". Latinx4sm.
^ ^a ^b Rivera, Marcela (23 August 2018). "The DNA Of: Arepas". Archived from the original on 2021-07-17. Retrieved 2021-07-17.
^ Janer, Zilkia (2008-03-30). Latino Food Culture. ABC-CLIO. p. 28. ISBN 978-0-313-08790-5.
^ "canalrcn.com". Archived from the original on 2021-08-16. Retrieved 2020-05-10.
^ Blazes, Marian. "Masarepa - Precooked Corn Flour for Making Arepas". About Food. Archived from the original on December 20, 2016. Retrieved July 8, 2015.
^ ^a ^b ^c Wagner, James (26 November 2024). "Colombia and Venezuela Have a Beef: Who Owns the, or Makes the Best, Arepa?". New York Times.
^ ^a ^b ^c Revista Semana (24 June 2006). "La arepa". Archived from the original on 29 November 2013. Retrieved 11 January 2011. (in Spanish)
^ Gamba, Raúl Ricardo; Caro, Carlos Andrés; Martínez, Olga Lucía; Moretti, Ana Florencia; Giannuzzi, Leda; De Antoni, Graciela Liliana; Peláez, Angela León (17 October 2016). "Antifungal effect of kefir fermented milk and shelf life improvement of corn arepas". International Journal of Food Microbiology. 235: 85–92. doi:10.1016/j.ijfoodmicro.2016.06.038. hdl:11336/57193. PMID 27447094.
^ Hernandez, Blanca; Guerra, Marisa; Rivers, Francisco (1999). "Obtención y caracterización de harinas compuestas de endospermo–germen de maíz y su uso en la preparación de arepas". Ciencia e Tecnologia de Alimentos = Food Science and Technology (Campinas). 19 (2): 194–198. doi:10.1590/S0101-20611999000200007. ISSN 0101-2061.
^ Winchester, Elizabeth (2014-09-26). "What's Cooking?". Time for Kids (Grades 5-6). Vol. 5, no. 3. p. 7.
^ Janer, Zilkia (2008-03-30). Latino Food Culture. ABC-CLIO. p. 93. ISBN 978-0-313-08790-5.
^ "El festival de la arepa colombiana". ELESPECTADOR.COM. December 18, 2008. Archived from the original on December 23, 2019. Retrieved September 18, 2019.
^ "¡Feliz Día Mundial de la Arepa!". El Informador (in Spanish). 2020-09-12. Archived from the original on 2022-10-26. Retrieved 2022-10-26.
^ "Tortilla, Arepa y Pupusa: ¿La Guerra de la Harina de Maíz?". Univision (in Spanish). Archived from the original on 2022-10-26. Retrieved 2022-10-26.
^ Sarabia, Javier (2021-10-08). "Arepa ocañera conquista los paladares colombianos". La Opinión (in Spanish). Archived from the original on 2022-10-26. Retrieved 2022-10-26.
^ Pérez, Carlo Fernando D´vera (2014-12-30). "Caracterización de unidades productoras de arepas ocañeras en la ciudad de Ocaña". Revista Científica Profundidad Construyendo Futuro (in Spanish). 1 (1): 58–63. doi:10.22463/24221783.2220. ISSN 2422-2518. S2CID 257447374. Archived from the original on 2022-10-26. Retrieved 2022-10-26.
^ "La Puerta de Oro de Boyacá invita al IX Festival de la Arepa". Boyacá Radio (in Spanish). Archived from the original on 2022-10-26. Retrieved 2022-10-26.
^ Acuña, Isaías Tobasura (2003). Boyacenses en Caldas: una colonización silenciosa (in Spanish). Universidad de Caldas. ISBN 978-958-8041-87-2.
^ "Arepa boyacense: prepara esta receta colombiana en pocos pasos". El Espectador (in Spanish). 2022-04-27. Archived from the original on 2022-10-26. Retrieved 2022-10-26.
^ Romero, Sandra (2018-06-14). "¿Cómo se prepara una verdadera arepa paisa?". Periódico El Campesino (in Spanish). Archived from the original on 2022-10-26. Retrieved 2022-10-26.
^ Barrero, Óscar (2022-09-23). "¿Cuántas variedades de arepas hay en Colombia?". RCN Radio (in Spanish). Archived from the original on 2022-10-26. Retrieved 2022-10-26.
^ Ross, Marjorie (2001). Entre el comal y la olla: fundamentos de gastronomía costarricense (in Spanish). EUNED. ISBN 9968311286.
^ Dorta Vargas, Miguel Felipe (2016). ¡Viva la arepa! Sabor, memoria e imaginario social en Venezuela. Colección Trópicos (in Spanish). Editorial Alfa. ISBN 978-980-354-370-9. Archived from the original on 2022-10-16. Retrieved 2022-10-16. En el caso de las islas Canarias, Francisco Javier Pérez dice: «La costumbre de comer arepas llegó a Canarias de la mano de inmigrantes venezolanos [...]» [In the case of the Canary Islands, Francisco Javier Pérez says: «The custom of eating arepas arrived in the Canary Islands thanks to Venezuelan immigrants [...]»]
^ ^a ^b Agropecuaria, Vision (2016-11-22). "Venezolanos consumen 12,5 kilos menos de harina de maíz precocida al año". Visión Agropecuaria (in European Spanish). Archived from the original on 2021-01-19. Retrieved 2020-05-11.
^ "How Venezuelan Traditions Work". Traditional Venezuelan Food - How Venezuelan Traditions Work | HowStuffWorks. 2011-07-25. Archived from the original on 2017-10-25. Retrieved 2017-10-24.
^ Gackstetter Nichols, Elizabeth; Morse, Kimberly J. (2010-10-14). Venezuela. ABC-CLIO. p. 279. ISBN 978-1-59884-570-9.

@@ Line 1: / Line 1: @@
+{{Short description|Ground maize flatbread}}
-{{Multiple issues|
+{{Infobox food
-{{more footnotes|date=August 2007}}
-}}
-{{refimprove|date=October 2016}}
-{{Infobox prepared food
 | name             = Arepa
-| image            = [[File:Arepas 2.jpg|250px]]
+| image            = Arepa_de_pabellon.jpg
+| caption          = An {{Lang|es|arepa de [[Pabellón criollo|pabellón]]}} stuffed with  cheese, fried plantains, black beans and braised beef.
-| caption          = ''arepas'' on a street stall
-| alternate_name   =
+| alternate_name   = {{lang|es|Tijitafun, fectegua}}
+| place_of_origin  =
-| country          = Colombia and Venezuela
-| region           = Northern South America
+* [[Colombia]]
-| creator          = [[Timoto-Cuica people]]
+* [[Venezuela]]
-| course           = Breakfast
-| type             =
+| region           = Northern [[South America]]
+| associated_cuisine = [[Colombian cuisine]], [[Venezuelan cuisine]]
-| served           =
+| course           = Any course
-| main_ingredient  = [[Cornmeal|corn flour]] ([[maize meal]] or [[flour]])
-| variations       =
+| type             =
-| calories         =
+| served           =
+| main_ingredient  = [[Cornmeal|Corn flour]] ([[maize meal]] or [[flour]])
-| other            =
+| variations       =
+| calories         =
+| other            =
 }}
-'''Arepa''' ({{IPA-es|aˈɾepa}}) is a type of food made of ground [[maize]] dough or cooked flour prominent in the cuisines of [[Colombia]] and [[Venezuela]].<ref>{{cite web|title=Arepas|url=http://www.whats4eats.com/breads/arepas-recipe|publisher=whats4eats|accessdate=17 May 2012}}</ref><ref>{{cite web|title=Arepas|url=http://picapica.com/blog/2011/05/history-of-the-arepa/|publisher=picapica|accessdate=16 September 2016}}</ref>
+'''''Arepa''''' ({{IPA|es|aˈɾepa}}) is a type of flatbread made of ground [[maize]] dough stuffed with a filling, eaten in northern parts of [[South America]] since [[pre-Columbian]] times, and notable primarily in the cuisine of [[Colombia]] and [[Venezuela]], but also present in [[Bolivia]], [[Ecuador]], and [[Central America]].<ref>{{Cite web|url=https://www.britannica.com/topic/arepa|title= Arepa|date= 19 January 2024}}</ref><ref>{{Cite web|title=Recetas, Cocina y Comida|url=https://www.recetas.com.bo/|access-date=2020-11-18|website=recetas com.bo|language=es|archive-date=2020-11-25|archive-url=https://web.archive.org/web/20201125084755/https://www.recetas.com.bo/|url-status=live}}</ref><ref name="Conquer" />
-It is eaten daily in those countries and can be served with accompaniments such as cheese (cuajada), avocado, or split to make sandwiches. Sizes, maize types, and added ingredients vary its preparation. ''Arepas'' can also be found in [[Panama]], [[Puerto Rico]], the [[Dominican Republic]], [[Trinidad and Tobago]] and the [[Canary Islands]].<ref>{{cite web|url=http://picapica.com/blog/2011/05/history-of-the-arepa/ |first= Adriana|last=Lopez|title=Bringing the Arepa to the World|publisher=Picapica|accessdate=February 22, 2015}}</ref>{{better source|date=June 2016}} It is similar in shape to the [[Mexico|Mexican]] ''[[gordita]]'' and the [[El Salvador|Salvadoran]] ''[[pupusa]]''.
+Initially, arepa flour was made by grinding maize at home. In the 1950s, precooked arepa flour was invented by {{ill|Luis Caballero Mejías|es|Luis Caballero Mejías}}, a Venezuelan engineer, and became an instant success.
-==Characteristics==
-The ''arepa'' is a flat, round, unleavened patty of soaked, ground kernels of maize, or—more frequently nowadays—maize meal or maize flour that can be grilled, baked, fried, boiled or steamed. The characteristics vary by color, flavor, size, and the food with which it may be stuffed, depending on the region. It can be topped or filled with meat, eggs, tomatoes, salad, cheese, shrimp, or fish depending on the meal.
+Arepa is commonly eaten in those countries and can be served with accompaniments, such as cheese,<ref>{{Cite web|title=Arepas de Queso (Cheese Arepas) {{!}} My Colombian Recipes|date=25 July 2016|url=https://www.mycolombianrecipes.com/cheese-cornmeal-patties-arepas-de-queso/|access-date=2020-10-07|archive-date=2020-10-13|archive-url=https://web.archive.org/web/20201013031506/https://www.mycolombianrecipes.com/cheese-cornmeal-patties-arepas-de-queso/|url-status=live}}</ref> ''[[cuajada]]'' (fresh cheese), various types of meat, avocado, or {{Lang|es|diablito}} (deviled ham spread). It can also be split to make sandwiches. Sizes, maize types, and added ingredients vary based on preparation. It is similar to the Mexican ''[[gordita]],'' the Salvadoran ''[[pupusa]]'', the Ecuadorian {{Lang|es|tortilla de maíz}},<ref>{{Cite web|title=C H I Ú – Una breve historia de las tortillas ecuatorianas|url=https://www.revistachiu.com/art/tortillas-cocina-ecuatoriana-historia|access-date=2021-05-17|website=C H I Ú|date=6 January 2020 |language=es-EC|archive-date=2021-05-03|archive-url=https://web.archive.org/web/20210503143626/https://www.revistachiu.com/art/tortillas-cocina-ecuatoriana-historia|url-status=live}}</ref> and the Panamanian {{Lang|es|tortilla}} or {{Lang|es|changa}}.<ref>{{Cite web|title=AREPA, receta basica // PAN de Maiz {{!}} Food, Recipes, Eat|url=https://www.pinterest.com/pin/242701867398258809/|access-date=2021-05-17|website=Pinterest|archive-date=2021-08-16|archive-url=https://web.archive.org/web/20210816230544/https://www.pinterest.com/pin/242701867398258809/|url-status=live}}</ref>
-==Production==
-The flour is mixed with [[water]] and [[salt]], and occasionally oil, butter, eggs, and/or milk. Because the flour is already cooked, the blend forms into patties easily. After being kneaded and formed, the patties are fried, grilled, or baked. This production of maize is unusual for not using the [[nixtamalization]] (alkali cooking process) to remove the pericarp of the kernels. This makes ''arepa'' flour different from ''masa'' flour, which is used to make tortillas.<ref>{{Cite web|url = http://southamericanfood.about.com/od/glossaryofterms/g/arepaflour.htm|title = Masarepa - Precooked Corn Flour for Making Arepas|date = |accessdate = July 8, 2015|website = About Food|publisher = |last = Blazes|first = Marian}}</ref>
+== Origins ==
-Arepa flour is specially prepared (cooked in water, then dried) for making ''arepas'' and other maize dough-based dishes, such as ''[[hallaca]]s'', ''[[bollo]]s'', ''[[tamale]]s'', ''[[empanada]]s'' and ''[[chicha]]''. The flour may be called ''masarepa, masa de arepa, masa al instante'', or ''harina precocida.'' The most popular brand names of maize flour are [[Harina PAN]], Harina Juana, and Goya in Venezuela, [[Areparina]] in Colombia.<ref>{{Cite web|url = http://southamericanfood.about.com/od/glossaryofterms/g/arepaflour.htm|title = Masarepa - Precooked Corn Flour for Making Arepas|date = |accessdate = July 8, 2015|website = About Food|publisher = |last = Blazes|first = Marian}}</ref>
+The {{Lang|es|arepa}} is a [[pre-Columbian]] dish from the area that is now Colombia, Panama and Venezuela.<ref name="Conquer">{{Cite news|title=Arepas Are Conquering The World — But Dying At Home In Venezuela|url=https://www.npr.org/sections/thesalt/2017/07/26/538515889/arepas-are-conquering-the-world-but-dying-at-home-in-venezuela|access-date=2021-07-17|website=NPR.org|date=26 July 2017|language=en|last1=Puyana|first1=Alejandro|archive-date=2021-07-17|archive-url=https://web.archive.org/web/20210717211245/https://www.npr.org/sections/thesalt/2017/07/26/538515889/arepas-are-conquering-the-world-but-dying-at-home-in-venezuela|url-status=live}}</ref> Instruments used to make flour for the {{Lang|es|arepas}}, and the clay slabs on which they were cooked, were often found at [[Archaeology of the Americas|archaeological sites in the area]].{{Citation needed|date=November 2020|reason=Which ones?}} Although it has not been specified in which country an ''{{Lang|es|arepa}}'' was cooked for the first time, it has been possible to define the oldest dates of the presence of maize in Colombia and Venezuela.
+For example, in Colombia, the first record of the presence of corn cultivation dates from about 6,000 years ago.<ref>{{cite journal |last1=Musaubach |first1=Maria Gabriela |last2=Scaro |first2=Agustina |title=Mote: An ancient recipe in Andean kitchens. Ethnoarchaeological and taphonomic analysis |journal=Journal of Archaeological Science: Reports |date=August 2022 |volume=44 |pages=103541 |doi=10.1016/j.jasrep.2022.103541 |bibcode=2022JArSR..44j3541M |s2cid=250304239 }}</ref> However, the presence of arepas dates from 3,000 years ago (Specifically in the [[Altiplano Cundiboyacense]] by the [[Muisca]]),<ref name=Redondo2021>{{cite news |last1=Redondo |first1=Ryan |title=The History of Are |url=https://www.latinx4sm.org/post/the-history-of-are |work=Latinx4sm |date=28 June 2021 }}</ref>{{Dead link|date=October 2024}} while in Venezuela, the estimate is about 2,800 years ago.<ref name="DNA">{{Cite web|last=Rivera|first=Marcela|title=The DNA Of: Arepas|date=23 August 2018 |url=https://www.amexessentials.com/how-to-make-arepas/|url-status=live|access-date=2021-07-17|archive-date=2021-07-17|archive-url=https://web.archive.org/web/20210717211248/https://www.amexessentials.com/how-to-make-arepas/}}</ref>
-==See also==
-{{portal|Food}}
+Throughout its history, the ''{{Lang|es|arepa}}'' has stayed mainly unchanged from the ''{{Lang|es|arepas}}'' that pre-Columbian native peoples would have consumed, making the ''{{Lang|es|arepa}}'' one of the few pre-contact traditions that have remained popular in the years since [[European colonization of the Americas|colonization]].<ref name="Conquer" /> The name ''{{Lang|es|arepa}}'' is related to {{Lang|cuo|erepa}}, the word for 'cornbread' in the [[Cumanagoto language]].<ref name="DNA" />
-* [[Cachapa]]
-* [[List of maize dishes]]
+== Characteristics ==
+[[File:Arepa, sabor y tradición del campo -ancient tradition.jpg|thumb|{{Lang|es|Arepas}} being prepared.]]
+The ''{{Lang|es|arepa}}'' is a flat, round, unleavened patty of soaked, ground kernels of maize, or—more frequently nowadays—maize meal or maize flour.  It can be grilled, baked, fried, boiled, or steamed. The characteristics vary by color, flavor, size, and the food with which it may be stuffed, depending on the region. Simple ''{{Lang|es|arepas}}'' are filled with butter or cheese and baked. Depending on the meal, more filling varieties can be added with combinations of ingredients like beans, meat, avocados, eggs, tomatoes, salad, shrimp, or fish. Fried ''{{Lang|es|arepas}}'' are often consumed in northern South America, filled with white cheese on top and served with fried eggs. Sweet fried ''{{Lang|es|arepas}}'' are another variety often prepared with [[sugarloaf]] ({{Lang|es|papelón}}) and anise ({{Lang|es|anís}}). Venezuelan white cheese is another topping for fried ''arepas'' that can be combined with feta cheese.<ref>{{Cite book|last=Janer|first=Zilkia|url=https://books.google.com/books?id=KxYTgVXvc3oC&q=arepa&pg=PA28|title=Latino Food Culture|date=2008-03-30|publisher=ABC-CLIO|isbn=978-0-313-08790-5|pages=28|language=en}}</ref>
+== Production ==
+Initially, {{Lang|es|arepa}} flour was made by grinding maize at home. In the 1950s, precooked {{Lang|es|arepa}} flour was invented by Dr. {{ill|Luis Caballero Mejías|es|Luis Caballero Mejías}}, a Venezuelan engineer, and became an instant success. The flour is mixed with [[water]] and [[Edible salt|salt]], and occasionally oil, butter, eggs, and/or milk. Because the flour is already cooked, the blend forms into patties easily. After being kneaded and formed, the patties are fried, grilled, or baked. Some varieties of {{Lang|es|arepas}} are made with "peeled" corn using the [[nixtamalization]] process; they are known as ''arepa pelada''.<ref>{{Cite web |url=https://www.canalrcn.com/el-desayuno/amp/recetas/receta-arepas-santandereanas-8387/ |title=canalrcn.com |access-date=2020-05-10 |archive-date=2021-08-16 |archive-url=https://web.archive.org/web/20210816230545/https://www.canalrcn.com/el-desayuno/amp/recetas/receta-arepas-santandereanas-8387/ |url-status=live }}</ref>
+''{{Lang|es|Arepa}}'' flour is specially prepared (cooked in water, then dried) for making ''{{Lang|es|arepas}}'' and other maize dough-based dishes, such as ''[[hallaca]]s'', ''[[bollo]]s'', ''[[tamale]]s'', ''[[empanada]]s, [[atole]]'' and ''[[chicha]]''. The flour may be called {{Lang|es|masarepa}}'','' {{Lang|es|masa de arepa}}'','' {{Lang|es|masa al instante}}, or {{Lang|es|harina precocida}}. The most popular brand names of maize flour are [[Harina PAN]] and Harina Juana in Venezuela, Areparina in Colombia, and Goya elsewhere.<ref name="Blazes">{{Cite web |url = http://southamericanfood.about.com/od/glossaryofterms/g/arepaflour.htm |title = Masarepa - Precooked Corn Flour for Making Arepas |access-date = July 8, 2015 |website = About Food |last = Blazes |first = Marian |archive-date = December 20, 2016 |archive-url = https://web.archive.org/web/20161220031130/http://southamericanfood.about.com/od/glossaryofterms/g/arepaflour.htm |url-status = dead }}</ref>
+== Regional varieties ==
+The dish is known in multiple cuisines, but [[Colombian cuisine|Colombia]] and [[Venezuelan cuisine|Venezuela]] have a "heated and longstanding" [[Gastronationalism|gastronationalistic rivalry]] over the origins of the dish.<ref name=":5">{{Cite web |last=Wagner |first=James |date=26 November 2024 |title=Colombia and Venezuela Have a Beef: Who Owns the, or Makes the Best, Arepa? |url=https://www.nytimes.com/2024/11/26/world/americas/colombia-venezuela-arepas-food.html |website=[[New York Times]]}}</ref> According to food anthropologist [[Ocarina Castillo]] of the [[Central University of Venezuela]], the dish is likely thousands of years old and originated in the region now occupied by the two countries before [[Spanish colonization of the Americas|colonizers of the area]] drew borders.<ref name=":5" />
+=== Bolivia ===
+Bolivian ''{{Lang|es|arepas}}'' are made from corn. There are different ways to prepare ''{{Lang|es|arepas}}'', but one of the most traditional is the [[Cotoca]] recipe.  Several varieties of ''{{Lang|es|arepa}}'' can be found in the country, such as the Cruceña and Andina varieties.
+=== Colombia ===
+[[File:Barranquilla arepas asadas.jpg|thumb|Street vendor selling grilled ''{{Lang|es|arepas}}'' on bijao leaves in [[Barranquilla]].]]
+[[File:Colombian Arepas with cheese .jpg|thumb|Colombian ''{{Lang|es|arepa}}'' con queso (arepa with cheese)]]
+The first record of the existence of arepas dates from about 3,000 years ago in what is currently Colombia.<ref name=Redondo2021/>
+The ''{{Lang|es|arepa}}'' is an iconic food in [[Colombia]], with some 75 distinct preparation forms. According to a study conducted by the Colombian Academy of Gastronomy, the ''{{Lang|es|arepa}}'' is part of the Colombian cultural heritage and can be considered a symbol of national gastronomic unity.<ref name="arepasemana">{{Cite web |url=http://www.semana.com/especiales/articulo/la-arepa/79601-3 |title=La arepa |access-date=11 January 2011 |author=Revista Semana |date=24 June 2006 |archive-date=29 November 2013 |archive-url=https://web.archive.org/web/20131129112404/http://www.semana.com/especiales/articulo/la-arepa/79601-3 |url-status=live }} (in Spanish)</ref>
+In 2006, the ''{{Lang|es|arepa}}'' was named the cultural symbol of Colombia in a competition organized by ''[[Semana]]'' magazine with support from [[Caracol Televisión]], the [[Ministry of Culture (Colombia)|Ministry of Culture]] and 'Colombia is Passion'.<ref name="arepasemana"/>
+In the [[Paisa (region)|Paisa region]], the ''{{Lang|es|arepa}}'' is especially important to the local people and sometimes accompanies all meals of the day. In addition, ''{{Lang|es|arepas}}'' are strung into necklaces and placed around the necks of honored dignitaries as a sign of praise. Many varieties of arepa were introduced from this region.<ref name="arepasemana"/>
+In [[Colombia]], the ''{{Lang|es|arepa}}'' is sold commercially in neighborhood stores, chain supermarkets, and market plazas and packaged with preservatives as a pre-molded white or yellow corn dough ready to grill or fry at home.<ref name="Arepa Preservation">{{Cite journal |last1=Gamba |first1=Raúl Ricardo |last2=Caro |first2=Carlos Andrés |last3=Martínez |first3=Olga Lucía |last4=Moretti |first4=Ana Florencia |last5=Giannuzzi |first5=Leda |last6=De Antoni |first6=Graciela Liliana |last7= Peláez |first7=Angela León |date=17 October 2016 |title=Antifungal effect of kefir fermented milk and shelf life improvement of corn arepas |journal=International Journal of Food Microbiology |volume=235 |pages=85–92 |doi=10.1016/j.ijfoodmicro.2016.06.038 |pmid=27447094 |hdl=11336/57193 |hdl-access=free}}</ref> It is also sold in the form of industrialized corn flour that requires hydration before preparation.<ref name="Arepa Corn Flour">{{Cite journal |last1=Hernandez |first1=Blanca |last2=Guerra |first2=Marisa |last3=Rivers |first3=Francisco |date=1999 |title=''Obtención y caracterización de harinas compuestas de endospermo–germen de maíz y su uso en la preparación de arepas'' |journal=Ciencia e Tecnologia de Alimentos = Food Science and Technology (Campinas) |volume=19 |number=2 |pages=194–198 |issn=0101-2061 |doi=10.1590/S0101-20611999000200007 |doi-access=free }}</ref> In addition, ''{{Lang|es|arepas}}'' are sold by street vendors, in cafeterias, and in neighborhood stores.
+Restaurants of the Paisa Region offer a wide variety of ''{{Lang|es|arepas}}'', including a unique style of stuffed ''{{Lang|es|arepa}}'' that can be filled with eggs, meat, or cheese.<ref name="Time for Kids (Grades 5-6)">{{Cite magazine |periodical=Time for Kids (Grades 5-6) |last=Winchester |first=Elizabeth |date=2014-09-26 |title=What's Cooking? |volume=5 |number=3 |page=7}}</ref> Colombians in the [[Caribbean region of Colombia|Caribbean region]] commonly eat a breakfast variation called {{Lang|es|arepa con huevo}}, which consists of a cooked {{Lang|es|arepa}} which has been split open, stuffed with a raw egg, and fried.<ref>{{Cite book|last=Janer|first=Zilkia|url=https://books.google.com/books?id=KxYTgVXvc3oC&q=arepa|title=Latino Food Culture|date=2008-03-30|publisher=ABC-CLIO|isbn=978-0-313-08790-5|pages=93|language=en}}</ref>
+The Colombian Arepa Festival is celebrated in [[Barranquilla]], [[Bogotá]], [[Bucaramanga]], [[Cali]] and [[Medellín]]. Each city takes turns organizing the festival between August and December.<ref>{{Cite web |url=https://www.elespectador.com/impreso/articuloimpreso100314-el-festival-de-arepa-colombiana |title=''El festival de la arepa colombiana'' |date=December 18, 2008 |website=ELESPECTADOR.COM |access-date=September 18, 2019 |archive-date=December 23, 2019 |archive-url=https://web.archive.org/web/20191223175346/https://www.elespectador.com/impreso/articuloimpreso100314-el-festival-de-arepa-colombiana |url-status=live }}</ref> There are also many other types of arepas, including [[:es:Arepa de choclo|Arepa de Choclo]], Arepa de Queso, Arepa Frita, Arepa Costeña, Arepa de Yuca, and Arepa Paisa.
+[[File:Arepa de chocolo.jpg|thumb|Arepa de Choclo]]
+==== Variations by region ====
+According to the [[Santa Marta]] City newspaper, ''El Informador'', there are about 75 types of ''{{Lang|es|arepas}}'' around Colombia;<ref>{{Cite web |date=2020-09-12 |title=¡Feliz Día Mundial de la Arepa! |url=https://www.elinformador.com.co/index.php/sociales/194-invitados-a-la-mesa/240329-feliz-dia-mundial-de-la-arepa |access-date=2022-10-26 |website=El Informador |language=es-co |archive-date=2022-10-26 |archive-url=https://web.archive.org/web/20221026122907/https://www.elinformador.com.co/index.php/sociales/194-invitados-a-la-mesa/240329-feliz-dia-mundial-de-la-arepa |url-status=live }}</ref> among them is the ''{{Lang|es|arepa}} [[Ocaña, Norte de Santander|ocañera]]'', consumed in the [[Norte de Santander Department|Department of Norte de Santander]], characterized by the addition of {{Lang|es|queso costeño}} ({{Lit|coastal cheese|i=yes|lk=yes}}) and other types of meat.<ref>{{Cite web |last= |title=Tortilla, Arepa y Pupusa: ¿La Guerra de la Harina de Maíz? |url=https://www.univision.com/shows/despierta-america/tortilla-arepa-y-pupusa-la-guerra-de-la-harina-de-maiz |access-date=2022-10-26 |website=[[Univision]] |language=spanish |archive-date=2022-10-26 |archive-url=https://web.archive.org/web/20221026122903/https://www.univision.com/shows/despierta-america/tortilla-arepa-y-pupusa-la-guerra-de-la-harina-de-maiz |url-status=live }}</ref> Some recipes for this type of ''{{Lang|es|arepa}}'' can contain {{Lang|es|doble crema}} cheese and chicken.<ref>{{Cite web |last=Sarabia |first=Javier |date=2021-10-08 |title=Arepa ocañera conquista los paladares colombianos |url=https://www.laopinion.com.co/ocana/arepa-ocanera-conquista-los-paladares-colombianos |access-date=2022-10-26 |website=La Opinión |language=es-co |archive-date=2022-10-26 |archive-url=https://web.archive.org/web/20221026122903/https://www.laopinion.com.co/ocana/arepa-ocanera-conquista-los-paladares-colombianos |url-status=live }}</ref> One of its characteristics is that it is relatively thin unlike other {{Lang|es|arepas}} and also has a toasted and golden colored shell.<ref>{{Cite journal |last=Pérez |first=Carlo Fernando D´vera |date=2014-12-30 |title=Caracterización de unidades productoras de arepas ocañeras en la ciudad de Ocaña |url=https://revistas.ufps.edu.co/index.php/profundidad/article/view/2220 |journal=Revista Científica Profundidad Construyendo Futuro |language=es |volume=1 |issue=1 |pages=58–63 |doi=10.22463/24221783.2220 |s2cid=257447374 |issn=2422-2518 |access-date=2022-10-26 |archive-date=2022-10-26 |archive-url=https://web.archive.org/web/20221026122903/https://revistas.ufps.edu.co/index.php/profundidad/article/view/2220 |url-status=live |doi-access=free }}</ref>
+Another variation is the ''{{Lang|es|arepa}} [[Boyacá Department|boyacense]]'', with the [[Ventaquemada|Municipality of Ventaquemada]] being one of the most outstanding in terms of its production.<ref>{{Cite web |last= |first= |title=La Puerta de Oro de Boyacá invita al IX Festival de la Arepa |url=https://www.boyacaradio.com/noticia.php?id=43947 |access-date=2022-10-26 |website=Boyacá Radio |language=es |archive-date=2022-10-26 |archive-url=https://web.archive.org/web/20221026122908/https://www.boyacaradio.com/noticia.php?id=43947 |url-status=live }}</ref> This type of ''{{Lang|es|arepa}}'' may contain butter, eggs, and cheese.<ref>{{Cite book |last=Acuña |first=Isaías Tobasura |url=https://books.google.com/books?id=KmOBmqaT7vsC&dq=Arepa+Boyacense&pg=PA176 |title=Boyacenses en Caldas: una colonización silenciosa |date=2003 |publisher=Universidad de Caldas |isbn=978-958-8041-87-2 |language=es}}</ref> It has a certain sweetness, and in some recipes, this ''{{Lang|es|arepa}}'' may have ''[[cuajada]]''.<ref>{{Cite web |last= |first= |date=2022-04-27 |title=Arepa boyacense: prepara esta receta colombiana en pocos pasos |url=https://www.elespectador.com/cromos/gastronomia/arepa-boyacense-prepara-esta-receta-colombiana-en-pocos-pasos/ |access-date=2022-10-26 |website=[[El Espectador]] |language=spanish |archive-date=2022-10-26 |archive-url=https://web.archive.org/web/20221026122903/https://www.elespectador.com/cromos/gastronomia/arepa-boyacense-prepara-esta-receta-colombiana-en-pocos-pasos/ |url-status=live }}</ref>
+There is also the ''{{Lang|es|arepa}} [[Paisa (region)|paisa]]'', which is consumed in the [[Antioquia Department|Department of Antioquia]]. It is prepared with {{Lang|es|maíz trillado}} ({{Lit|threshed corn}}). This form most closely resembles indigenous cuisine.<ref>{{Cite web |last=Romero |first=Sandra |date=2018-06-14 |title=¿Cómo se prepara una verdadera arepa paisa? |url=https://elcampesino.co/como-preparar-una-verdadera-arepa-paisa/ |access-date=2022-10-26 |website=Periódico El Campesino |language=es |archive-date=2022-10-26 |archive-url=https://web.archive.org/web/20221026122908/https://elcampesino.co/como-preparar-una-verdadera-arepa-paisa/ |url-status=live }}</ref>
+In addition, another ''{{Lang|es|arepa}}'' variation consumed in the [[Andean natural region|Andean region]] of the country is the ''{{Lang|es|arepa}} [[Santander Department|santandereana]]'', which contains cooked [[Cassava|yuca]] and ''[[chicharrón]]''.<ref>{{Cite web |last=Barrero |first=Óscar |date=2022-09-23 |title=¿Cuántas variedades de arepas hay en Colombia? |url=https://www.rcnradio.com/colombia/cuantas-variedades-de-arepas-hay-en-colombia |access-date=2022-10-26 |website=RCN Radio |language=es |archive-date=2022-10-26 |archive-url=https://web.archive.org/web/20221026122907/https://www.rcnradio.com/colombia/cuantas-variedades-de-arepas-hay-en-colombia |url-status=live }}</ref>
+=== Costa Rica ===
+In the [[Guanacaste Province|Province of Guanacaste]], ''{{Lang|es|arepas}}'' are prepared in the form of large, toasted [[sponge cake]]s, seasoned with ''[[Bagaces]]'' type cheese. In [[Cartago, Costa Rica|Cartago]], during colonial times, {{Lang|es|arepas}} were filled with [[pork]].<ref>{{Cite book|last=Ross|first=Marjorie|url=https://books.google.com/books?id=icY2kM6bn-gC|title=Entre el comal y la olla: fundamentos de gastronomía costarricense|year=2001|publisher=EUNED|isbn=9968311286|language=es}}</ref>
+=== Puerto Rico ===
+In [[Puerto Rico]], mainly in the [[San Juan, Puerto Rico|San Juan]] area and beach sides, {{Lang|es|arepas}} are popular. They can also be found in some restaurants, almost always as {{Lang|es|arepas de coco}}. The Puerto Rican {{Lang|es|arepa}} is made with corn flour, coconut milk, coconut oil, baking powder, and sugar. They can be fried, baked, or cooked on a grill. Once done, the {{Lang|es|arepa}} is cut open and stuffed. There are countless fillings. Crab, shrimp, and octopus stewed in [[sofrito]], lemon, coconut milk, and ginger, among other ingredients, are the most popular.
+=== Spain ===
+[[File:1120arepas.jpg|thumb|{{Lang|es|Arepa Gomera}} in [[San Cristóbal de La Laguna|La Laguna]], [[Tenerife]], [[Canary Islands]].]]
+{{Lang|es|Arepas}} are present in the [[Canary Islands]] due to population flow between the islands and [[Venezuela]]. They are found in the [[province of Santa Cruz de Tenerife]] and rarely in the archipelago's eastern islands. Many of the {{Lang|es|arepas}} consumed in the islands' bars and restaurants are fried. Some incorporate ingredients from local gastronomy such as [[Types of cheese#Soft cheese|soft cheese]] or Canary [[Plantain (cooking)|plantain]].<ref>{{Cite book|last=Dorta Vargas|first=Miguel Felipe|url=http://www.alfadigital.es/libros/viva-la-arepa-sabor-memoria-e-imaginario-social-en-venezuela/|title=¡Viva la arepa! Sabor, memoria e imaginario social en Venezuela|year=2016|publisher=Editorial Alfa|isbn=978-980-354-370-9|series=Colección Trópicos|language=es|quote=En el caso de las islas Canarias, Francisco Javier Pérez dice: «La costumbre de comer arepas llegó a Canarias de la mano de inmigrantes venezolanos [...]»|trans-quote=In the case of the Canary Islands, Francisco Javier Pérez says: «The custom of eating arepas arrived in the Canary Islands thanks to Venezuelan immigrants [...]»|access-date=2022-10-16|archive-date=2022-10-16|archive-url=https://web.archive.org/web/20221016001203/http://www.alfadigital.es/libros/viva-la-arepa-sabor-memoria-e-imaginario-social-en-venezuela/|url-status=live}}</ref>
+=== Venezuela ===
+The ''{{Lang|es|arepa}}'' is a symbol of Venezuelan gastronomy and one of the most common pre-Hispanic foods still popular in [[Venezuela]].<ref name="Conquer" /> The first records of this dish are about 2800 years ago.<ref name=Redondo2021/>
+According to a 2015 survey of the Venezuelan people, nearly 70 percent of the nation ate ''{{Lang|es|arepas}}'' regularly.<ref name=Consumo>{{Cite web|title=Venezolanos consumen 12,5 kilos menos de harina de maíz precocida al año|url=http://visionagropecuaria.com.ve/venezolanos-consumen-125-kilos-menos-harina-maiz-precocida-al-ano/|last=Agropecuaria|first=Vision|date=2016-11-22|website=Visión Agropecuaria|language=es-ES|access-date=2020-05-11|archive-date=2021-01-19|archive-url=https://web.archive.org/web/20210119185536/https://visionagropecuaria.com.ve/venezolanos-consumen-125-kilos-menos-harina-maiz-precocida-al-ano/|url-status=live}}</ref> It is common for Venezuelans to eat ''{{Lang|es|arepas}}'' throughout the day, both as snacks and as sides to meals, creating a culture where these [[Maize|corn]] products (Harina PAN) can be found almost everywhere and in specific restaurants called {{Lang|es|areperas}}.<ref>{{Cite news |url=https://people.howstuffworks.com/culture-traditions/national-traditions/venezuelan-tradition1.htm |title=How Venezuelan Traditions Work |date=2011-07-25 |work=Traditional Venezuelan Food - How Venezuelan Traditions Work {{!}} HowStuffWorks |access-date=2017-10-24 |language=en |archive-date=2017-10-25 |archive-url=https://web.archive.org/web/20171025073535/https://people.howstuffworks.com/culture-traditions/national-traditions/venezuelan-tradition1.htm |url-status=live }}</ref>
+The ''{{Lang|es|arepa}}'' is seen as a cornerstone of a [[Venezuelan cuisine|Venezuelan diet]]; prior to the 2015 food shortages, it was estimated that each year the average Venezuelan consumed about 30 kilos of the [[Cornmeal|corn flour]] used to make ''{{Lang|es|arepas}}''.<ref name="Consumo" /> Venezuelan {{Lang|es|arepas}} are commonly filled with a great variety of different fillings, from beef and [[avocado]] to cheese, varying widely by the location of where they are sold and the ingredients that can be obtained.<ref name="Conquer" />
+In Venezuela's [[Andes]] region, {{Lang|es|arepas de trigo}} are made with wheat flour rather than cornmeal. These lighter ''{{Lang|es|arepas}}'' are generally eaten as a snack or an accompaniment to heavier meals.<ref>{{Cite book|last1=Gackstetter Nichols|first1=Elizabeth|url=https://books.google.com/books?id=RXgiGsCXdVUC&q=arepa&pg=PA297|title=Venezuela|last2=Morse|first2=Kimberly J.|date=2010-10-14|publisher=ABC-CLIO|isbn=978-1-59884-570-9|page=279|language=en}}</ref>
+Venezuelan president [[Nicolás Maduro]] "has tried to use arepas as a nationalist rallying point, if not a political tool, claiming the food is from his country alone", according to the ''New York Times''.<ref name=":5" />
+== See also ==
+{{portalbar|South America|Bolivia|Colombia|Costa Rica|Panama|Puerto Rico|Spain|Venezuela|Food}}
+*''[[Cachapa]]''
+*''[[Gordita]]''
+*''[[Pupusa]]''
 * [[List of breads]]
+* [[List of maize dishes]]
-==References==
+== References ==
 {{reflist}}
-==Further reading==
+== Further reading ==
 {{commons category|Arepas}}
-*[http://www.fao.org/documents/show_cdr.asp?url_file=/docrep/T0395E/T0395E07.htm Food and Agricultural Organization, United Nations. Maize in Human Nutrition]
+* [https://archive.today/20070312174940/http://www.fao.org/documents/show_cdr.asp?url_file=/docrep/T0395E/T0395E07.htm Food and Agricultural Organization, United Nations. Maize in Human Nutrition]{{Dead link|date=September 2023 |bot=InternetArchiveBot |fix-attempted=yes }}
-* Dr. Nelson Solorzano, specialist in food and nutrition and in Caribbean Region Culture. Socio-economic Development Planner specialized in Latin American Socio-economic Development History, Agriculture and Culture. (CENDES-UCV), USA, May 2007
+* Dr. Nelson Solorzano, a specialist in food and nutrition and Caribbean Region Culture. Socio-economic Development Planner specializing in Latin American Socio-economic Development History, Agriculture, and Culture. (CENDES-UCV), USA, May 2007.
-*[http://www.saber.ula.ve/cgi-win/be_alex.exe?Documento=T016300002829/3&term_termino_2=e:/alexandr/db/ssaber/Edocs/pubelectronicas/boletinantropologico/num59/articulo3.pdf&term_termino_3=&Nombrebd=saber De los timoto-cuicas a la invisibilidad del indígena andino y a su diversidad cultural]
+* [http://www.saber.ula.ve/cgi-win/be_alex.exe?Documento=T016300002829/3&term_termino_2=e:/alexandr/db/ssaber/Edocs/pubelectronicas/boletinantropologico/num59/articulo3.pdf&term_termino_3=&Nombrebd=saber De los timoto-cuicas a la invisibilidad del indígena andino y a su diversidad cultural].
-* Pequeña Historia de la Arepa|Author: Mariano Picón Salas| Suma de Venezuela. Caracas,1966
+* Mariano Picón Salas. Pequeña Historia de la Arepa. Suma de Venezuela. Caracas, 1966.
 {{Flatbreads}}
 {{Street food}}
+{{Corn}}
+[[Category:Bolivian cuisine]]
+[[Category:Canary Islands cuisine]]
 [[Category:Colombian cuisine]]
-[[Category:Tortilla-based dishes]]
+[[Category:Costa Rican cuisine]]
-[[Category:Dominican Republic cuisine]]
+[[Category:Maize dishes]]
 [[Category:Panamanian cuisine]]
 [[Category:Puerto Rican cuisine]]
-[[Category:Venezuelan cuisine]]
 [[Category:Street food]]
-[[Category:Canary Islands cuisine]]
+[[Category:Tortilla-based dishes]]
-[[Category:Maize dishes]]
+[[Category:Venezuelan cuisine]]

v t e Flatbreads
Asia	Aparon Balep korkun Barbari bread Bhakri Bhatoora Bindae-tteok Bing Bolani Chapati Danbing Kaak Kabkab Kattama Khubz Kiping Kulcha Gözleme Jolada rotti Lahoh Laobing Lavash Luchi Malooga Markook Matzo Mulawah Malawach Malawah Naan Nan/non Papadam Paratha Aloo paratha Parotta Pathiri Phitti Piaya Pihta Pita Pletzel Puran poli Puri Qistibi Qutab Ramazan pidesi Roti Makki di roti Roti canai Roti prata Rumali roti Sa Sanchuisanda Sangak Scallion pancake Cōng yóu bǐng Pajeon Saj bread Shaobing Sheermal Shelpek Taboon bread Taftan Tandoor bread Thalipeeth Zhingyalov hats
Europe	Bannock Bazlama Crescia Crispbread Farl Flammkuchen Flatbrød Flatkaka Focaccia Hoggan Khachapuri Lángos Lefse Mekitsa Opłatek Pancake Pane carasau Piadina Pita Pizza Podpłomyk Rieska Sacramental bread Scaccia Shotis puri Somun Talo Torta de gazpacho Tunnbröd
Africa	Bataw Eish merahrah Injera Khubz Lahoh Ngome Msemen Sabaayad
America	Arepa Bammy Bannock Casabe Frybread Corn tortilla List of tortilla-based dishes Flour tortilla Tortilla de rescoldo
Recipes on WikiBooks Category:Flatbreads Food portal

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Foods	Acarajé Aloo chaat Aloo tikki Anticucho Apam balik Arancini Arepa Asinan Bagel Bakpau Bakso Balık ekmek Banana cue Bánh hỏi Bánh mì Bánh xèo Batagor Beef Pares Beguni Belgian waffle Beondegi Bhel puri Binaki Binatog Biryani Bourekas Bratwurst Brochette Bublik Bubur ayam Bun cha Bungeo-ppang Bunny chow Burrito Breakfast burrito Calzone Calamares Camote cue Cart noodle Chaat Chebureki Chiko Roll Chimichanga Chinese bhel Cockle (bivalve) Cōng yóu bǐng Covrigi Coxinha Crêpe Crescia Currywurst Dahi puri Dak-kkochi Dim sum Donkey burger Dosa Doubles Douhua Empanada Enchilada Esquites Falafel Farinata Fish ball Focaccia French fries French tacos Fried chicken (Korean, Taiwanese) Navajo frybread Galette-saucisse Ginanggang Gorengan Ghugni Gukhwappang Gyeranppang Gyro Haleem Hot dog Inihaw Isaw Idli Jambon Jhalmuri Jiaozi Kaassoufflé Kachori Kapsalon Kati roll Karantika Kebab Chapli kebab Doner kebab Kyinkyinga Shami kebab List of kebabs Kerak telor Ketoprak Khachapuri Khanom Tokyo Kikiam Knish Kwek Kwek Laksa Lángos Luchi Malatang Mami Maruya Masala puri Meat pie Mie ayam Murtabak Naan Nem chua rán Obwarzanek krakowski Pad thai Pajeon Pakora Paneer tikka Pani câ meusa Panini Panipuri Panzerotti Papri chaat Paratha Pasty Pav bhaji Pempek Pepito Peremech Pho Piadina Picarones Pilaf Pinasugbo Pirozhki Pizza al taglio / Pizza by the slice Pizzetta Plăcintă Pljeskavica Poha Poutine Pretzel Punugulu Puri Quail eggs Quesadilla Rat-on-a-stick Ražnjići Rogan josh Rojak Roti Roti bakar Roti john Roujiamo Rumali roti Rustico Sabich Samosa Sandwich Sardenara Satay Sausage roll Scaccia Seblak Sevpuri Sfenj Shao Kao Shashlik Shawarma Sicilian pizza Siomay Soto Souvlaki Stigghiola Stromboli Taco Korean taco Tahri Tahu gejrot Tahu sumedang Takoyaki Tamale Tandoori chicken Tangbao Taquito Tauge goreng Tornado potato Turon U' pastizz 'rtunnar Vada Vada pav Vastedda Vietnamese noodles Xôi Yakitori Zapiekanka
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Mobile catering	Field kitchen Food booth Food cart Food truck Food truck rally Hot dog cart Hot dog stand Ice cream van Sausage wagon Taco stand Yatai Pojangmacha Würstelstand
Lists	List of street foods List of food trucks
Food portal Category: Street food