The 4 Fantastic Arepa Fillings

THE VENEZUELAN AREPA

Venezuela boasts a rich gastronomic culture, and the Arepa is undoubtedly its most elite protagonist. It is not just a side dish; it’s a versatile canvas that holds the very heart of our culinary identity. Thanks to the global Venezuelan diaspora, the arepa has crossed borders and is now a favorite in almost every corner of the world.

For those of us in Miami, PANNA is the go-to spot where traditional fillings respect the original recipes, calming the “gastronomic nostalgia” of our community.

TYPES OF AREPAS: A QUICK GUIDE

The arepa is anything but uniform. We can classify them into four main groups: by ingredient, by cooking method, by filling, and by region.

1. By Ingredient The most common arepa is made with pre-cooked cornmeal (standardized by the famous Harina P.A.N.). When served plain as a side, it’s called a “viuda” (widow). However, they can also be made from:

Peeled corn (Maíz pilado), pork rinds (chicharrón), cassava (yuca), sweet plantain, or even coconut.
The Rare Ones: Like the Arepa de Chiga from Apure, made from a wild seed that requires a complex soaking and pounding process.

2. By Cooking Method

Grilled (Asadas): Cooked on a budare (flat griddle) or a skillet.
Fried (Fritas): Deep-fried until golden and crunchy—usually with a little hole in the middle.
Baked (Horneadas): Often started on the griddle to seal them and finished in the oven for a “fit” version.

3. By Region

Reina Pepiada (Caracas): Chicken, avocado, and mayo.
Tumbarrancho (Zulia): A fried arepa dipped in batter and filled with mortadella and cheese.
Andina (Andes): Made with wheat flour instead of corn.
Caroreña (Lara): Fried arepas from the day before, filled with cheese and topped with pink sauce.

THE “FANTASTIC FOUR” TRADITIONAL FILLINGS

While the Reina Pepiada is the queen, these four traditional fillings are just as iconic and beloved:

1. Pelúa (The “Hairy” One)

Filling: Shredded beef and shredded yellow cheese.
The Name: It refers to a “hairy” head of hair, as the long strands of beef and cheese sticking out of the arepa mimic a messy mane.

2. Pabellón

Filling: Shredded beef, black beans, fried sweet plantains, and white cheese.
The Name: It’s basically our national dish (Pabellón Criollo) stuffed inside an arepa (minus the rice).

3. Catira (The “Blonde” One)

Filling: Shredded chicken and shredded yellow cheese.
The Name: Similar to the Pelúa, but since it uses chicken and yellow cheese, it represents a “blonde” head of hair.

4. Dominó

Filling: Black beans and white cheese.
The Name: Named after the popular tabletop game, mirroring the black-and-white colors of the domino tiles.

THE FILLING: THE HEART OF THE AREPA

The filling is the soul and identity of the arepa. This simple cornmeal disk has conquered the world because of what’s inside.

BE PART OF OUR CULINARY HISTORY! Throughout March, PANNA invites you to get creative. Choose 4 ingredients and design your own arepa filling. You could win $100 in credit to use at our restaurants!