Colombia
Arepa
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.
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Boyacá, Colombia
Arepa Boyacense
A sweet arepa from Boyacá, made with cornmeal, panela, and cheese, baked until golden. Slightly sweet and dense, it is a highland breakfast and snack.
Colombia
Arepa de Choclo
An Antioquian arepa made with sweet yellow corn (choclo) and butter, griddled until golden and often topped with melted white cheese. Sweet, soft, and creamy.
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.
Colombia
Arepa de Maíz Blanco
A simple white-corn arepa, the most basic version, griddled until golden. Eaten at breakfast with butter, cheese, or eggs across Colombia.
Cartagena, Colombia
Arepa de Petit
A small, bite-sized arepa from the Caribbean coast, fried and served with cheese or egg inside. A popular party and street snack in Cartagena and Barranquilla.
Colombia
Arepa de Queso
A Colombian arepa with cheese mixed into the cornmeal dough, griddled or fried until golden and melty. A popular breakfast and snack across the country.
Medellín, Colombia
Arepa Paisa
A small, plain, griddled arepa from Antioquia, served alongside bandeja paisa or with butter and cheese. Thin and dense, it is the everyday arepa of the coffee region.
Bogotá, Colombia
Arepa Rellena
A thick, griddled arepa split open and stuffed with cheese, meat, chicken, or eggs. A hearty street-food meal, especially in Bogotá and the interior.
Santander, Colombia
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.
Cali, Colombia
Arepa Valluna
A Valle del Cauca-style arepa, thin and griddled, made with white cornmeal and a touch of sugar. Served with meals or with cheese and butter as a snack.
La Ceiba, Colombia
Casabe
A thin, crispy yuca flatbread of indigenous Amazonian origin, made from grated, pressed, and toasted bitter yuca. A staple accompaniment to fish and stews.