Arepas are at the heart of Venezuelan cuisine—arguably the one dish every Venezuelan is most proud of. They’re incredibly easy to make and, on their own, might seem a little plain. But it’s the fillings that truly bring them to life. The Arepa Reina Pepiada is one of the most popular variations, and it’s perfect for breakfast, lunch, dinner, or even a late-night snack. Grilled, baked, fried—arepas can be filled with practically anything of your liking.
But arepas are more than just food—they’re a symbol of Venezuelan identity and tradition. They bring people together across social classes and regions. From rural farmers to urban professionals, everyone eats arepas. It’s one thing that Venezuelans—no matter where in the world they are—always share, and it’s something they introduce to new friends abroad. For Venezuelans, arepas are a proud symbol of resilience and a taste of home, no matter where they may be.
Beyond just being a meal, arepas have an important cultural role. In Venezuela, there’s even a saying: “Más venezolano que la arepa” (“More Venezuelan than an arepa”)—used to describe something or someone quintessentially Venezuelan. So, when you bite into an Arepa Reina Pepiada, remember—it’s not just a delicious meal; you’re participating in a cultural tradition that has shaped generations and continues to define Venezuelan food.
Late-Night Snack:
Arepas also make the perfect late-night snack. After a night out, many in Venezuela head to 24-hour areperas to grab a Reina Pepiada, one of the most beloved and popular fillings.
Areperas, which often stay open 24/7, are more than just places to eat—they’re the cornerstone of Venezuelan social life. Whether you’re wrapping up a night out or starting your day, the Reina Pepiada, or its cheesy cousin the Sifrina, are always a good choice.
Personal Anecdote:
In my twenties, no night out in Venezuela felt complete without a stop at the local arepera or “calle del hambre” (hunger street). The hum of late-night diners, mixing with early morning breakfast-goers, the smell of freshly grilled arepas, and the rich aroma of fillings being prepared—it’s an experience I’ll never forget. The Reina Pepiada and Pelua (shredded meat with cheese—more on that in another post) were always my go-to. A comforting end to every adventure.
The Arepa Reina Pepiada is more than just a sandwich—it’s a bite of Venezuelan culture. Whether you’re trying to recreate those late-night memories or are simply looking to explore new cuisines, this recipe is a warm, comforting choice. Give it a try!
Reina Pepiada – A Taste of Venezuelan Nightlife
12
servings30
minutes40
minutesKeep the screen of your device on
Ingredients
2 lbs 2 Shredded chicken
6 6 Garlic cloves – crushed
5 5 Small avocados for the mixture and decoration
1 1 Lime for juice
1 cup 1 Mayonnaise
1 1 Bunch of cilantro – chopped
3 3 Bay leaves
Salt and pepper to taste
12 12 Arepas (120 grams each)
1 lb 1 Gouda cheese – grated (only if you want the Arepa Sifrina)
- Arepas
4 cups 4 Corn Flour
5 cups 5 Warm water
1 1 Drizzle of oil
1 pinch 1 Salt (optional)
Directions
- Start by boiling the chicken. Place it in a pot with the bay leaves and a generous pinch of salt. You can use a whole chicken or chicken breasts—both work great. Cook until the chicken is thoroughly done. If you prefer, you can also use pre-roasted chicken and shred it.
- Once cooked, let the chicken cool before shredding it into fine pieces.
- In a large bowl, mash four avocados, saving one for decoration. Add the shredded chicken, crushed garlic, lime juice, mayonnaise, and chopped cilantro. Mix well until you have a creamy, consistent paste.
- Season with salt and pepper to taste. Start conservatively, as you can always add more later.
- For Arepa Sifrina, grate the Gouda cheese and set aside.
- Arepas
- Add the warm water to a bowl, and add salt if desired
- Pour the arepa flour into the mixture, stirring consistently while doing so. Once you have added all the all the flour, knead the dough several times to ensure the dough is consisent and not lumpy. If the dough is sticky, add more arepa flour, one tablespoon at a time, as needed.
- Cover the dough for about 10 minutes
- Divide the dough in as many portions you want to make and flatten the dough with your hands to make a disk shaped arepa.
- Heat a large skillet, griddle, or if you have a budare even better in medium heat, drizzle a bit of oil and place as many arepas that can fit. Cook for 5 minutes on each side and flip them again for 5 more minutes on each side. You will know they are done if they sound hollow when tapped. Place in the oven at 200F to keep them warm while the rest of the arepas are ready.
- Repeat the process until all the arepas are cooked.
Notes
- You can substitute with plain Greek yogurt if you’re not a fan of mayonnaise. Of course, it is not the traditional recipe, but it’s just as good.
- There are many ways of preparing arepas, alternatively if you don’t have an oven handy, and also probably a quicker way, is to just leave them in the griddle or budare over medium heat for 5 minutes on each side and repeat it for a total of 20 minutes, once they are done you can put them in a basket and wrap them in a cloth to keep them warm while you cook the rest of the arepas.
- If you like arepas you can try this breakfast soup recipe that pairs perfectly with arepas: Pisca Andina.
- F
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