Georgia Bulletin

The Newspaper of the Catholic Archdiocese of Atlanta

Photo By Michael Alexander
Different varieties of arepas, cornmeal flatbreads native to Venezuela, Panama and Colombia, were available for consumption during the Taste of Hispanic Cuisine.

Venezuelan Arepas

By DANIELA MORENO, Special to the Bulletin | Published November 4, 2016



3 cups warm water
2 teaspoons salt
3 cups arepa flour (precooked cornmeal such as P.A.N.)
2 tablespoons vegetable oil


Preheat the oven to 500 F. Combine water and salt in a medium bowl. Add the cornmeal and stir 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 into a ball, then gently flatten like a patty. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add 4 arepas and cook until a crust is formed. Then flip, and cook until other side is also golden brown. Place arepas in the oven. Wait 5 minutes and remove them from oven. Repeat with remaining 1 tablespoon oil and dough. 

Reina Pepiada (Filling)


2 cups cooked and shredded chicken (about 1/2 rotisserie chicken)
¾ cup light mayonnaise
2 tablespoons mustard
Salt and pepper
1 Hass avocado


Place shredded chicken in a bowl. Add mayonnaise, mustard, salt and pepper to taste and stir to combine. Gently stir in the avocado. Taste to adjust the seasonings as desired.

Split the arepas and stuff them with the reina pepiada. Arepas can also be stuffed with other foods such as butter and cheese, black beans, shredded chicken, etc.