"Colombia's corn patty appears at every meal in every region — plain, stuffed with cheese, or fried with an egg inside. Both food and utensil simultaneously."
About Arepas
Colombia's daily bread — a griddle-cooked patty of ground white or yellow corn masa, eaten plain, stuffed with cheese, egg or shredded beef; every region has its version: paper-thin in Bogotá, thick and cheesy in Antioquia, oversize in Tolima; consumed at every meal from breakfast to late night as both food and utensil.
Arepas — a staple of Colombia's cuisine
Colombia's daily corn patty: ground white or yellow corn masa griddled until both sides form a golden crust. Every region has its version — thin and plain in Bogotá, thick and cheese-stuffed in Antioquia, oversize in Tolima. Eaten at every meal as both food and edible utensil.
The arepa de choclo (sweet corn) with cheese melting inside is Antioquia's best version. The arepa de huevo (fried with egg inside) from the Caribbean coast is the most dramatic.
What to Expect
At a Bogotá market the arepa arrives plain and hot from the griddle. You split it and add butter. In Medellín it arrives stuffed with cheese already melted inside.
Why Try It
Arepas tell you about Colombia's corn geography — the same grain prepared entirely differently depending on which valley you're in.
Insider Tips
The arepa de choclo with cheese in Antioquia is the most delicious version.
Eat them hot — cold arepas are a fundamentally different experience.
Arepa de huevo from Cartagena street stalls is worth seeking out.
