If you have ever visited either Colombia or Venezuela in the region of South America, you will undoubtedly know that arepas are an incredibly popular food in this area.
The base of an arepa in both countries is a corn flour patty that is used as a conduit for fillings. However, there are some important differences in the two countries’ arepas. So, what are they?
Colombian Arepas
Colombian arepas are thinner and larger in diameter than their Venezuelan counterparts. They are typically made with a sweeter corn batter that gives the arepa a bit more flavor. They are typically left whole and eaten either plain or topped with simple ingredients such as shredded cheese. Sometimes, more savory toppings such as shredded meat are added, but the ingredients are normally pretty simple and straight-forward.
Venezuelan Arepas
Arepas from Venezuela are quite different from those of their neighbors. They are typically smaller in diameter but thicker than Colombian arepas. Their thickness and sturdiness allow them to be filled with more ingredients, such as black beans, avocado, and meat. They’re typically eaten like a sandwich and are extremely popular both for meals and as a hearty snack food.
