Arepa reina pepiada is one of the most famous arepa varieties in Venezuela. This type of arepa is stacked and filled with a combination of avocado, shredded chicken pieces, lime, coriander, mayonnaise, and optional peas. The dish was invented by Heriberto Alvarez, an empanada kiosk owner.
The name is concocted in honor of Susana Duijm, the first Venezuelan representative to win the Miss World crown. In those days, curvy women like Susana were called pepiada, so reina pepiada (curvy queen) is a logical choice for the name of this flavorful arepa variety.
MOST ICONIC Arepa reina pepiada
Arepa is a highly versatile cornbread made from ground corn dough or precooked corn flour. It is commonly consumed in Venezuela, Colombia, Panama, Puerto Rico, and the Dominican Republic. In Venezuela, arepa is eaten at any time of the day, throughout the whole country, and across all socio-economic groups.
The golden disks with a crispy, browned crust are commonly stuffed with a variety of ingredients, and the combinations are seemingly infinite, from beans, cheese, and avocado to shredded beef and onions. For a Venezuelan breakfast, arepas are traditionally paired with a cup of strong coffee and hot dipping chocolate.
VARIATIONS OF Arepa
MOST ICONIC Arepa
MAIN INGREDIENTS
Arepa Andina is a variety of Venezuelan arepas, distinguished from the regular arepas by the usage of wheat flour rather than the standard corn flour. This variety of arepa is popular in the Andes region, near the Colombian border, especially in the state of Mérida, where wheat has been cultivated since ancient times.
Arepa Andina can be consumed plain, or filled with cheese and vegetables such as tomatoes. It is recommended to pair a plain arepa Andina with a hot cup of coffee.
Often referred to as Venezuelan tamale, hallaca is an elaborate dish usually served as a part of a Christmas dinner. It consists of a stew-like filling, usually made with meat, which is wrapped in corn flour dough, placed into plantain leaves, then tightly wrapped and boiled.
The additional ingredients, often referred to as decorations, are placed on top of the stew and usually include olives, peppers, raisins, or even boiled eggs. There is a popular belief that the dish was invented by the Venezuelan slaves, who used the leftover ingredients provided by the wealthy landowners in order to create this unique Venezuelan dish.
MAIN INGREDIENTS
Arepa frita is a variety of Venezuelan arepas that is popular throughout the country, especially in the Zulia region. The arepa is traditionally grilled, dipped in batter, then deep-fried in hot oil. When it develops a golden-brown color, arepa frita is usually stuffed with cabbage, queso de mano, mortadella, and condiments such as ketchup, mustard, and mayonnaise.
Although it is typically filled, this variety of arepa can also be consumed on its own as a quick snack.
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