Flatbreads
Arepa Santandereana
Santander, Colombia
A Santander-style arepa made with toasted cornmeal and pork fat (chicharrón), giving it a savory, smoky flavor. Thinner and crispier than the paisa arepa.
Original eatfuls sticker artwork
What it is
A closer look at Arepa Santandereana.
A Santander-style arepa made with toasted cornmeal and pork fat (chicharrón), giving it a savory, smoky flavor. Thinner and crispier than the paisa arepa.
What to look for
Know it when you find it.
Thin, dark, crispy arepa with a savory pork-fat flavor, crunchy texture, served with cheese or alone.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Arepa Santandereana.
Santander, Colombia
Region-specific tradition
Names around the table
One food, more than one name.
Keep exploring
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Ethiopia
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አነባበሮ
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Colombia
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Round, flat griddled corn cake that anchors every Colombian table, eaten plain or split and stuffed with cheese, egg or meat at any hour. Griddled, fried or baked depending on the region.
Boyacá, Colombia
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Colombia
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Cartagena, Colombia
Arepa de Huevo
A Caribbean-coast specialty: a fried cornmeal arepa split open and stuffed with a raw egg, then fried again until the egg cooks inside. A Cartagena street-food icon.