Colombian griddled arepa is one of the country’s most everyday preparations. It is made with corn dough, shaped into disks, and cooked on a griddle, budare, or skillet until golden outside and soft inside. It is a simple recipe, but deeply connected to daily Colombian meals.
In many regions, it is served for breakfast, as a side dish at lunch, or for dinner. It can be eaten plain, with butter, cheese, eggs, hogao, meat, beans, or avocado, depending on family and regional traditions.
Ingredients
- 300 g white or yellow precooked cornmeal (about 2 1/2 cups)
- 420 ml warm water (1 3/4 cups)
- 6 g salt (1 teaspoon)
- 15 g butter for serving (1 tablespoon)
- 120 g fresh cheese or Colombian quesito for serving (about 1 cup)
Preparation
- Prepare the dough, place the cornmeal in a large bowl, add the salt, and pour in the warm water gradually while mixing with your hands. Knead for 3 to 4 minutes, until the dough feels soft, moist, and smooth.
- Rest the dough, cover it with a clean towel and let it sit for 5 minutes so the cornmeal absorbs the water properly. The dough should feel easy to handle and should not crack when pressed; if it feels dry, add 1 tablespoon of warm water and knead again.
- Shape the arepas, divide the dough into 6 equal portions and roll them into balls. Flatten them into disks about 10 to 12 cm wide and 1 cm thick, keeping the edges smooth and compact.
- Griddle the arepas, heat a griddle, budare, or heavy skillet over medium heat. Place the arepas on the hot surface and cook them for 6 to 8 minutes per side, until golden, firm outside, and cooked in the center.
- Serve them hot, remove the arepas from the griddle and serve immediately with butter, fresh cheese, or your preferred traditional accompaniment. They should be lightly toasted outside and soft inside.
Chef’s tips
The dough should be moist, but not sticky. If it breaks while shaping, it needs a little more water.
Do not cook the arepas over very high heat, because they may brown too fast outside and stay undercooked in the center.
For a more traditional texture, use a heavy griddle or budare and let the arepas brown slowly.
For softer arepas, cover them with a clean towel after cooking while you finish the rest.
Traditional variations
In some regions, arepas are made with cooked and ground corn, an older and more artisanal method that gives them a more rustic texture.
In Antioquia, the arepa is often white, simple, and lightly salted, meant to accompany other foods.
In other parts of the country, yellow corn is used, giving the arepa a deeper color and a slightly stronger flavor.
Traditional serving style
Serve Colombian griddled arepas hot, freshly made, as a side for breakfast, lunch, or dinner. Traditionally, they are enjoyed with butter, fresh cheese, eggs, hogao, beans, grilled meat, or avocado. They also pair very well with Colombian coffee or hot chocolate.
Recommended accompaniments
- Butter
- Fresh cheese or Colombian quesito
- Scrambled eggs
- Colombian hogao
- Beans
- Avocado
- Grilled meat
- Colombian coffee
- Hot chocolate
Food fact
Griddled arepa is one of the most basic and representative forms of Colombian arepa. Its importance does not come from complexity, but from its everyday presence: it accompanies hearty dishes, simple breakfasts, and family meals across different regions of the country.
Frequently Asked Questions
White or yellow precooked cornmeal is used. White cornmeal is common for simple side arepas, while yellow cornmeal gives more color and a slightly deeper flavor. There is also a traditional version made with cooked and ground corn.
The basic version does not include cheese in the dough. It is made with corn, water, and salt, and cheese is served on the side. However, some homes add grated cheese to make the arepa softer and more flavorful.
The arepa is ready when both sides are golden, it feels firm to the touch, and the center is no longer raw. If you make it thick, cook it over medium-low heat so the heat reaches the inside properly.
Yes. You can use a heavy skillet, griddle, or flat grill. The key is to keep the heat at medium and cook the arepas patiently so they turn golden outside and soft inside.
