As an organization dedicated to feeding people, we deeply understand the ways food is more than simply nourishment—it’s love, tradition, and time spent together. Whether gathering for a holiday celebration or sharing a simple weeknight dinner, enjoying food together creates memories and strengthens bonds.
It’s in this spirit that we’ve gathered some of our favorite family recipes to share with you, our Filling in the Blanks community.
Enjoy a taste from Colombia, courtesy of Paola Arango, our wonderful Family and Community Engagement Coordinator, and download the complete collection to enjoy with your friends and family.
“I decided to share this recipe because I am Colombian, and arepas are something we all enjoy daily—at breakfast, and in some places also for lunch or dinner. At home, my husband (who is from Honduras) makes delicious Baleadas (Honduran breakfast favorite) once in a while, but we are truly huge arepa fans. Personally, I love my arepas with hogao (cut tomato and onion mix) with scrambled eggs, but most of the time I enjoy them simply with cheese for breakfast.”
Ingredients
Quantity: Approximately 6 arepas
- 2 cups precooked white cornmeal (Harina PAN, Doñarepa, or
- Masarepa – must be precooked)
- 2 ½ cups warm water
- 1 tsp salt
- 1 tbsp butter (optional, for a richer flavor)
- ½ cup grated cheese (queso blanco, mozzarella, or quesito –
- optional, for arepas con queso)
- A little oil or butter for cooking
Directions
- Mix the dough
In a large bowl, dissolve the salt in warm water. Slowly add the cornmeal, mixing with your hands to avoid lumps. Add butter and cheese (if using) and knead gently until a soft dough forms. It should be smooth, moist, and not sticky. Let the dough rest for 5 minutes. - Form the arepas
Divide the dough into 6 equal balls. Flatten each ball into a disc, about ½ inch thick and 4–5 inches wide. - Cook the arepas
Heat a nonstick skillet, cast iron pan, or griddle over medium heat. Add a little oil or butter. Cook each arepa for about 5–7 minutes per side, until golden brown spots appear and they develop a slight crust. - Optional finishing
You can serve them as-is (soft inside, crispy outside), OR, after cooking on the griddle, place them in a 400°F (200°C) oven for 5–10 minutes to make them puff a little and get more crunchy.
- How to Enjoy
Plain with butter (very traditional breakfast in Colombia); stuffed with cheese, ham, or scrambled eggs; as a side for soups (ajiaco, sancocho, mondongo); with hogao (pieces of tomato & onion) on top; or any way you want!
Download the entire recipe collection for more ideas to bring warmth and flavor to your table!