Arepas Always Fresh

Arepa History

For thousands of years, the Arepa has been the main staple of the South American diet. Made of white or yellow corn found in both North and South America, before the corn can be used it is broken to remove the shell and be de-germed. The broken corn referred to as Maiz Trillado (corn grit) is then cooked, afterwards ground to masa (dough), then flatten and cut. These patties are then slowly grilled to their final form.


Other types of Arepas are made with a variety of corn types and sometimes incorporating other ingredients such as cheese and sugar. The most popular made with 100% maize, people simple refer to these as Arepas de Maiz (corn arepas), at Delicias Andinas we have named these type, Arepas Antioqueñas. Antioquia, a beautiful province in Colombia, famous for its arepas, and where our original receipt and inspiration comes from, we have chosen as the name for our most popular Arepa. 





Among South Americans, each region has its own traditional way of preparing arepas. Each tend to use the type of corn most readily available to them and each adding a slight variation to the recipe. In some regions, people prefer their arepas thick, others thin. Some only use the outside of the arepa as a pocket to be stuffed. The combinations of corn types, recipes, and uses are many.


The United States, being the world leader in corn production has exceptional corn quality, which produces a delicious, crunchy Arepa. With the migration of many Latinos, and the growing popularity of the Latin American cuisine, Arepas are quickly gaining popularity in main stream America. Especially popular among Americans are Arepas de Queso (Cheese Arepas). Americans with their love for corn and cheese find these Arepas simply irresistible. As the market leader, Delicias Andinas has now been successfully pioneering the American Arepa market for over 18 years.