Although arepas can be found in other parts of the world like Colombia and areas of Central America, Venezuelan arepas are distinctly different due to their size, color, and cooking method.

2. Arepas (Venezuela) For Venezuelans, arepa is much more than a food: it is a way of life, an experience to be shared.

-The Venezuelan arepa gets filled with whatever food you want.-The Colombian ones are more often used as an accompaniment to a meal. They are larger and flatter.

Arepas don't taste sweet like cachapas do, they're smaller, and they are white, not yellow. The surface of arepas is dry and ...

For Venezuelan arepas, the flour has to be pre-cooked corn. Corn is first cooked, ground, and sieved to obtain a flour that is then hydrated with water.

They started selling Venezuelan arepas from a street cart in 2015, and it has blossomed into four restaurants with 40 employees, nearly all of them Venezuelan.

The Venezuelan arepas are distinct in style from the Colombian version thanks to the more finely milled masa or corn flour. Tumbao+58 also sells dishes like tequenos, which are fried cheese sticks ...

Webster and her brother, Henry Barrero, who are from Caracas, Venezuela, opened their tribute to the Venezuelan staple in 2024. The arepas here are made with a masa (dough) made from boiled maize ...

From there, the menu keeps going; it would take 10 empty stomachs to explore it all, as it has three versions of paella; a mixed grill meant for multiple diners; a variety of cachapas, empanadas ...