What are Arepas?
are corn meal pockets made in different sizes and thickness. This typical food can be baked, fried or grilled.
History of the Arepas
The AREPA has its origins hundreds of years ago; cooked by the various indigenous tribes across the areas that are now Venezuela and Colombia. The AREPA represents daily masa bread. It is eaten across various socio-economic groups, at all times of day. The AREPA has its name from the word EREPA, the indigenous word for this corn ‘pita’.
Until the 1950′s, when AREPERAS (joints or restaurants serving AREPAS
to the public) were a few, AREPAS
were eaten primarily as a bread or side to food. When AREPERAS started growing in popularity, people became more innovative with their fillings. Initially the filled AREPA was referred to as “TOSTADA” but now it is simply called a filled AREPA
or AREPA RELLENA. The fillings vary and there are no rules (just like with any sandwich, fillings are endless). Some recipes have now become tradition.
Our Amaizeeeng Arepas
At AMAIZE our AREPAS are made fresh several times a day and then grilled to order, giving the arepa a fantastic and crunchy flavor.
However, we also have some traditional Arepas ready to offer:
The Breakfast Icon
Mechado Mix Arepa
The Best Lunch ever!
Beauty Queen Arepa
Our Royalty meal
At any time!
Do you prefer Cachapas?
are an important part of Venezuela's culinary history, it originates back to pre-Colombian times, when the indigenous population would grind corn with stone pestles and then cook it cachapa-style on clay budares, flat griddle plates that have been found in archaeological sites
It is a yellow sweet corn version of a pancake. The usual way to make them is to grind the maize kernels, mix with water and milk, giving it the right consistency, and then cook on a flat griddle. At AMAIZE we use a mix of freshly grinded maize kernels and Yellow ‘harina P.A.N.’. The fresh kernels give a true authentic taste and texture while the harina P.A.N. provides the right consistency. Cachapas are relatively sweet and are usually served with ‘queso de mano’ or hand made cheese and topped with Nata. They are also served with different meat fillings.