1. Wow, Amanda, these little arepas look delicious. This bright yellow must really feel like sunshine in that snowy weather you are having (I hope my parents are surviving, we haven’t had any cold weather all winter this year). The French aren’t too big on corn, so it is virtually impossible to find anything but instant polenta or canned corn here. Do you think instant polenta might work instead of masarepa? Anyway, all your versions, from the simple one to the thick and stuffed one sound delicious; I am sure I would love them all.

    • I’ve heard that about the French and corn. I don’t think polenta would work, but it would be kind of similar. These things are really delicious. I’m going to see your parents on Friday! I can’t wait. And I must plan a vacation!

  2. Wow Amanda these sound heavenly. I can see why your are arepa obsessed. Love to try them with shredded chicken, cilantro, cotija and black beans. And maybe I too will become obsessed. I have seen the Goya brand of masarepa at the supermarket. I’ll pick some up and try it!

    • Aw. It’s funny that such a simple recipe can do that. Some things seem too simple to post, but I always thought there was some magic involved. I went to the store tonight with your last post in mind. We’ll see what happens.

      • :)!!! oh, im so curious now! Simplicity can mean the world to a child haahahah, and yes, maybe making arepas is simple (i do remember years ago I couldn’t get them right, it was always a disaster) you can still get pretty fancy with the fillings. Or my all time favorite. Ham and cheese… and am talking velveeta cheese hahaah

  3. Yummy, thanks for sharing! I love arepas, I had them in Venezuela, stuffed with meat and fresh cheese and really enjoyed them and now I guess I’ll try to make them at home!

  4. Fig & Quince

    I love this recipe and have promised myself to try it when I get back. You made a good choice. Sunny colored arepas, in anticipation of sunny Miami. Take that winter! The trip to Miami sounds like a fun trip and a nice thing to look forward to as we try to survive this LONG brutish winter

  5. I have never heard of these, which makes them an instant hit – love to learn something new. I have never noticed arepa flour being available but now I am going to look out for it.

    • Omg, Mary Frances. That sounds amazing. What i wouldn’t do for a sofrito right now. And a poached egg mashes everything better. So nice to see you here. Xo On Mar 4, 2014 3:31 PM, “What's Cooking” wrote:


    • omg yes. She’s a former lawyer. I still practice. I go to jackson Heights regularly for culinary inspiration. Maybe one day I too can sell my non native but we’llstudied colombian dishes too. Thanks so much, Michelle!

  6. I can’t believe I’ve never heard of these! They’re so bright and colourful, and love the look of the cheese oozing off them. Anything dough-like and cooked in a griddle draws me in like a cat to cream. Scrumptious 🙂

    • Your description is even more tempting than mine. Overseas there is a lot less Latin influence so I not surprised. Here they seek these on street corners. So yummy! Thanks for stopping by! On Mar 5, 2014 4:51 PM, “What's Cooking” wrote:


  7. As I’ve read the comments – I’m nosy like that! – I won’t ask about polenta. Which I never use, even though there’s a bag of it in my baking drawer. Must do something with it. Besides, having posted the pancakes has shown me that the simplest can often be best. It’s what you do with it. I’m already thinking what goes with polenta, and how to stuff it! Should slow down a bit and get to grips with how I want my savoury pancakes, first.

    • Oh cool that you lived there! Definitely seem out the madarepa. You’ll love it! On Mar 7, 2014 7:52 AM, “What's Cooking” wrote:


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