Arepas are unleavened bread patties made of cornmeal or flour which are then stuffed with any number of fillings – beans, cheese, chilies – their characteristics vary from region to region, and cook to cook. It’s a type of sandwich, really, almost like a Venezuelan or Columbian panini in that it’s typically cooked in a hot skillet or grilled before serving.
Who better to demonstrate how to make savory Venezuelan arepas than Mark Bittman, previously known as the Minimalist in the New York Times? He makes homemade arepas look easy, even if you’ve never made them before. I love the way he suggests alternate ingredients, which is what makes him so great at teaching people how to cook, rather than how to follow a recipe.
Here’s a round-up of more arepas recipes, if you’re looking for further inspiration:
Emeril Lagasse makes Pork Fat Arepas – of course.
And check out this Adobo Glazed Lobster on filled Black Bean Arepas by Glenn Eastman of the Four Seasons Hotel, Mexico.
Photo: Image from Video