Chef Ryan Pera, Coltivare Pizza & Garden, Houston, learned the art of arepas from his sister-in-law. Now, this recipe is his easy Sunday meal of choice, packed with leftovers or farm-fresh produce.


  • 2 cups arepa flour (precooked cornmeal)
  • 2 tablespoons vegetable oil
  • Desired fillings (such as shredded cooked chicken or pork, stewed black beans with cheese and lime, corn salad with onion and fresh herbs; for serving)
  • Lime wedges (for serving)

Ingredient info:

  • Arepa flour is precooked corn flour, not to be confused with masa harina. Sometimes sold as masarepa or harina precocida, it can be found in Latin markets and some supermarkets.

Recipe Preparation

  • Combine arepa flour and salt in a medium bowl. Make a well in the center and add 2½ cups warm water. Using a wooden spoon, gradually incorporate dry ingredients, stirring until no dry lumps remain. Let rest 5 minutes to hydrate.

  • Knead dough a few times in bowl, then divide into 8 pieces. Roll each piece on work surface into a ball, then gently flatten to about ½” thick.

  • Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Add 4 arepas, cover, and cook until golden brown, 6–8 minutes. Uncover, flip, and cook (keep uncovered) until other side is golden brown, 6–8 minutes. Transfer arepas to a wire rack. Repeat with remaining 1 Tbsp. oil and dough.

  • Split arepas and stuff with desired fillings; serve with lime wedges for squeezing over.

Recipe by Ryan Pera, Coltivare Pizza & Garden, Houston,Photos by Christina Holmes

Nutritional Content

Calories (kcal) 520 Fat (g) 16 Saturated Fat (g) 5 Cholesterol (mg) 45 Carbohydrates (g) 74 Dietary Fiber (g) 2 Total Sugars (g) 2 Protein (g) 21 Sodium (mg) 1080Reviews SectionThese came out perfect. We stuffed them with roasted veggies and lots of guacamole. Delish.They came out too salty :( Would half the salt next timeAnonymousBrooklyn03/18/20Delish, simple. Used this as a base recipe, dough turned out great. Also, heck that d-bag being rude.AnonymousErie, PA11/18/19Anonymouscolorado04/22/19This is pretty spot on to most recipes you'd find in South America. The secret to an arepa is what you put in it. You don't just eat the shell. Seasoned shredded beef, seasoned shredded pork, black beans, queso fresco, are common things to put in here served with salsa verde or fresh mayo with fresh garlic.Have not tried this recipe, but it is very similar to many others that I have seen. I can't believe some "Anonymous" Jackwad would be so cruel. I did however, notice that they are from Canada. That explains a lot. They like don't know S*** about food from anywhere but Alberta. JERK.your food is nasty as hell my dog would not even eat it. i gave it one star for effort