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Arepas, Pupusas, Gorditas. Different maize (or corn meal) patties made slightly different in many Latin American countries. Delicious either way you eat them. A food that is economical, and so versatile it can be stuffed with literally anything you could imagine, from eggs and avocados, to meats and of course, the classic, cheese…ohh quesito!


I decided to make Arepas once we started reaching the back row products in our kitchen cabinet. Somehow, we always end up getting the most creative when we have less resources. But I cannot complain. Even when we are low on food in the cabinets we often feel like our life is full of richness. Cheesy, I know, but true. And Cheesy is always good… as the recipe below will show you.

These Arepas were a simple recipe. Basic. Paired with cabbage salad, usually accompanying Salvadorean Pupusas. Here is the recipe. Go make them. Delicious. I used corn meal called P.A.N. This is what my mother gave me, and it is what I have read, the most commonly used corn meal.


For the Arepas:

2 1/2 cups of water                                                                                                                                            2 cups of PAN – Harina de maiz (pre-cooked corn meal)                                                                   1 teaspoon of salt.                                                                                                                                             Oil                                                                                                                                                                         vegan cheese for stuffing

Pour water and salt into a container. Mix well. Start pouring the corn meal slowly, while mixing. Make sure you don’t get any lumps! When all is mixed, knead the dough until it is smooth, and let rest for a few minutes (3-5 minutes).


Oil your pan, or griddle  a little bit on medium to low heat. Place patties and fry them until they brown in one side, and then the next. About 5 minutes each side. The lower the heat, the better, as you want the water inside to dry out a bit. Ideally when you knock on one with a knife, it should sound hollow or like an echo. The lower the heat, the longer they will be on the pan.

Place them in an oven at 325 degrees and let them cook for about 10 more minutes.

Cut them open in half, and stuff with a small palm full of cheese. Veggies and Protein are also an option!


For the Curtido:

1/2 head cabbage, a carrot, and a yellow onion thinly sliced
1/2 cup apple cider vinegar
1/4 cup water
1/2 teaspoon salt
1/2 teaspoon brown sugar/ maple syrup/ honey
1 teaspoon dried oregano, or Italian seasoning
1/2 to 1 teaspoon red pepper flakes

You can use a bag of ready coleslaw as I did this time (excluded the onions). Mix all vegetables in a bowl. Mix all other ingredients in a separate bowl, and then pour over cabbage mix. You can let it rest for a few minutes, while you season the arepas, but 2 hours or evnn the day after rest will absorb the flavors the best.

Serve along side the arepas and ENJOY!

Buen provecho,