The arepa, an icon of Colombian identity

For Colombians, the arepa is like bread for Europeans or tortillas for Mexicans. Corn, a pre-Hispanic ingredient, runs across the American continent like a spell that transforms into hundreds of forms and flavors. Empanadas, wrapped foods, tamales, tortillas, arepas, arepitas, and even fermented drinks have this humble food of varied colors as their backbone, standing tall in the fields. In Colombia, there are records of more than 70 types of arepas, which depend on the type of corn, the kneading, the size, the cooking method, the fillings, and, of course, the region where they are made. Arepas are indigenous heritage, and each regional Colombian kitchen has a distinct style. In La Guajira, they make them with purple corn and insert pieces of fresh cheese, while between Cartagena and Barranquilla, there are fried ones filled with egg, or delicate sweet ones flavored with anise.Some of the most well-known and deeply rooted throughout the national territory are those from the Coffee Region or paisas, which are made from white corn. They are also called arepas de tela due to their fine thickness, which allows them to become crispy and golden when roasted on the grill, in the oven, or on the pan. They are often spread with butter, sprinkled with salt, and accompanied by some white cheese. In Antioquia, they use a fresh cheese that crumbles generously over the round dough. Breakfast is the meal of the day when the demand for arepas is high, but many people also consume them in the afternoon or as a light dinner. However, in Antioquia, more than in any other region, the arepa is revered and vital. It is the most important food product of Antioquian cuisine, omnipresent in all villages, townships, valleys, and mountains, and serves as an accompaniment to any meal, to scoop up the sauce from beans, or to accompany a plantain soup. Although the arepa can be street food sold at corners in the city or a product of a wood-burning stove set up by the roadside, it is the home stoves that are the regulars of this simple and delicious recipe. Spanish chroniclers already reported on this comforting preparation that immediately connects one with the land, family, mother, the kitchen of upbringing, and memories. That round dough, seemingly tasteless, roasted over coals or a wood fire, becomes a perfect delicacy. Some types of arepasChocolo or choclo arepa It is made with tender sweet corn, milk, and a little sugar that gives it a sweet flavor and a pronounced yellow color. It is usually filled or topped with melting white cheese. Popular throughout the Antioquian region.Egg arepa It is made with fried corn dough, and an egg is poured into it. They are typical of the Colombian Caribbean region, originating from Luruaco, Atlántico, where almost the entire population lives on arepas.  Santandereana arepa They are made with yellow peeled corn cooked with ashes dissolved in water. Some doughs are also mixed with pieces of chicharrón. Where to eat them?In Bogotá, the arepas de chócolo from Andrés Carne de Res are famous; the restaurant Abasto offers varieties of arepas for breakfast. In Luruaco, Atlántico, the egg arepa festival is celebrated every year. Arepas Doña Eliza in Medellín offers shipping throughout the country. If you are in a supermarket, we recommend the Doña Paisa brand.