When we talk about arepas, we aren’t just talking about food. We are talking about history, family, and identity. We are talking about an ancient recipe that has evolved with us and continues to transform today without losing its essence.
Because although the budare was its birthplace, the arepa has learned to adapt to the rhythm of the times and the flavors of the world. Today, we want to tell the story of how this humble corn preparation has made its way far beyond home breakfasts, becoming a star on gourmet menus, an inspiration for new combinations, and a universal symbol of Venezuelan cuisine.
THE AREPA: MUCH MORE THAN CORN
The arepa was born as a corn bread, cooked over hot stones or metal griddles—no oven, no filling, and no rush. Just cooked corn, ground and kneaded with water. This is how our indigenous peoples prepared it long before the arrival of colonizers, and it remained that way for centuries: the basic companion to every meal.
Over time, and thanks to the invention of pre-cooked cornmeal, the arepa became faster and easier to make. It went from being a slow-prep food to a daily staple in almost every Venezuelan home, with endless regional variations: thin in the Andes, thick in the central region, sweet in the Plains (Llanos), fried in the East, and grilled in the West.
But what never changed was the most traditional method: the budare. That iron or clay griddle remains, for many, the place where the arepa achieves its most authentic flavor—the one that smells like home and mom’s kitchen.
FROM THE BUDARE TO MODERNITY: CHANGES IN AREPA-MAKING
As life became faster and kitchens more practical, the ways to prepare arepas changed too. Baked arepas appeared, ideal for those who prefer a firmer texture or want to stuff them before cooking. Then came air fryers, which allow for golden, crispy arepas without using oil. And, of course, the electric arepa makers—the queens of many urban kitchens.
Every method has its fans. There are those who love the golden crust of the oven, others who won’t trade the flavor of the budare, and those who appreciate the speed of an air fryer. Far from staying in the past, the arepa has known how to reinvent itself and adapt to every lifestyle without losing what makes it unique.
THE GOURMET AREPA: FROM THE STREET TO THE WORLD
Perhaps one of the greatest leaps the arepa has taken is the one that carried it from grandmothers’ kitchens to international menus. Today, we see it at food festivals, fusion menus, trendy food trucks, and even on television shows.
In cities like Miami, Madrid, New York, or Mexico City, the arepa no longer needs an introduction. It has become one of the flagship dishes of Venezuelan gastronomy, with the Reina Pepiada leading the way as a worthy representation of the capital’s cuisine. Chefs have reinvented it with sophisticated fillings: garlic octopus, smoked salmon, basil pesto, goat cheese, tropical chutneys… and yet, it remains that same arepa we learned to love as children.
THE AREPA AT PANNA: CLASSIC FLAVOR, MODERN STYLE
At PANNA, we celebrate this evolution by maintaining respect for tradition while making room for creativity. Here, the arepa remains a symbol, but it is also a canvas where classic flavors and new proposals blend.
You can have it with pernil (roasted pork), shredded beef, reina pepiada, or queso de mano. But you can also discover combinations created by our customers in our Pick 4 Flavors section, where you choose the ingredients. An arepa with picanha, sweet plantains, avocado, and queso de mano? Absolutely. One with chicharrón, reina pepiada, tomato, and gouda? We have that too.
And for those looking for practicality, we also offer arepas ready to go or frozen, perfect for heating up at home without losing the flavor that makes them unforgettable.
A DISH THAT UNITES US
The beauty of the arepa is that it doesn’t matter how it’s prepared or what it’s filled with. What matters is that every time you take a bite, you are connecting with a story that comes from afar—one that passed through the hands of your grandparents, traveled with you if you had to migrate, and stays alive in every family breakfast, every midnight craving, and every conversation about what it means to be Venezuelan.
At PANNA, we are thrilled to be part of that story.
Do you know how you’re having your next arepa? Come to PANNA, choose your favorite combination, or try one of our creations. Whether from the budare, the oven, or the grill, here the arepa has the flavor of always… and all the good things yet to come.
