Colombia Through Its Arepas
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How One of the Country’s Oldest Foods Reveals Colombia’s Cultural Diversity
There are many ways to discover Colombia. Through its landscapes, its music, its roads, or its regions. But also through its cuisine. And if there is one food capable of telling the story of the country’s cultural diversity, it is probably the arepa.
Found across almost the entire Colombian territory, the arepa is much more than an everyday side dish. It is an indigenous heritage that has survived for thousands of years and still forms part of the daily life of millions of people today. Every region has its own version, ingredients, techniques, and traditions surrounding it. Traveling through Colombia also means discovering how an arepa changes from one mountain region to another, from one city to another, or even from one family to another.
An Ancestral Food
For thousands of years, corn has been one of the fundamental pillars of nutrition in the Americas, just as wheat has been in Europe or rice in Asia. Long before the arrival of Europeans, the indigenous communities living in what we now know as Colombia were already cultivating and consuming corn in many different ways.
While the Maya and Aztec civilizations in Mesoamerica developed nixtamalization — a process that cooks corn with lime to alter its properties and flavor — in the north of South America, corn was cooked, roasted, or ground directly to prepare arepas.
When the colonizers arrived on the continent, arepas had already been part of everyday nutrition for thousands of years. And unlike many other traditional American preparations, the arepa has survived until today without major essential changes in its preparation. For this reason, it remains one of the purest symbols of indigenous heritage in Colombian cuisine.
So, What Exactly Is an Arepa?
At its core, an arepa is a dough made from corn and water, shaped into a flat, round form and cooked on a griddle or traditional “budare.” It sounds simple, but behind this definition lies an enormous universe of flavors, techniques, and traditions.
The variety of Colombian arepas depends mainly on four factors:
the type of corn used and the way it is cooked or ground,
the ingredients added to the dough, such as cheese, butter, eggs, or even chicharrón,
the cooking method: grilled, fried, boiled, or prepared over wood fire and charcoal,
and the purpose it serves: breakfast, side dish, snack, or main meal.
This combination of variables has given rise to dozens of distinct regional recipes. Some are thin and simple; others are thick, stuffed, or sweet. Some are eaten on the street, while others form part of family celebrations or traditional festivities.
A Different Arepa in Every Region
Traveling through Colombia means discovering how the arepa changes together with the landscapes and the people.
In Antioquia, the thin white arepa accompanies almost every meal of the day. In Santander, more toasted and crunchy versions appear. In Boyacá, arepas made from peeled corn and sweet preparations are common. Along the Caribbean coast, you find egg-filled arepas and cheese arepas. In the Amazon, some indigenous communities prepare versions made from cassava. Even on San Andrés Island, there are variations made from breadfruit.
Every arepa speaks about the territory where it was born: the climate, the crops, the local history, and the cultural mixtures of each region.
The diversity of Colombian arepas is so extensive that it has even become the subject of specialized gastronomic research and documentation. The book Arepas colombianas. Técnicas profesionales de cocina by researcher and chef Carlos Gaviria Arbeláez compiles 60 different recipes from various regions of the country, showcasing techniques, ingredients, and preparations that reflect the enormous cultural richness surrounding this everyday food. For anyone wishing to dive deeper into this gastronomic universe, it is a highly recommended reference.
Colombian or Venezuelan?
The discussion about the origin of the arepa appears frequently, especially between Colombia and Venezuela. The reality, however, is that both countries have shared this tradition since long before they existed as nations.
The word “arepa” most likely comes from the indigenous term “erepa,” used by the Cumanagoto communities in present-day Venezuela. Nevertheless, different indigenous peoples across northern South America prepared similar versions using other names and techniques.
Perhaps the most visible difference today lies in the way it is consumed. In Venezuela, the arepa is usually opened and stuffed as a main dish, while in Colombia it is often eaten as a side dish or with ingredients incorporated directly into the dough. However, gastronomic borders are never absolute: stuffed arepas also exist in Colombia, just as simpler versions exist in Venezuela.
What is certain is that both countries have made the arepa a fundamental part of their cultural identity.
More than a reason for dispute, the arepa is a shared heritage that historically connects Colombia and Venezuela through corn, popular cuisine, and everyday traditions. Rather than dividing, the arepa ultimately becomes one of those elements that unites the two nations.
The Arepa as a Travel Experience
Gastronomy is one of the most interesting ways to understand a destination. And in Colombia, the arepa can become a gateway into the country’s cultural diversity.
Behind every recipe are stories of migration, rural traditions, indigenous heritage, and regional cultural blends. Trying arepas in different parts of Colombia is not simply about eating something typical — it is about traveling through the country through its kitchens.
From small street grills to contemporary restaurants reinterpreting traditional recipes, the arepa continues to evolve while maintaining its essence intact.
Because in the end, getting to know Colombia also means sitting around a hot griddle, listening to local stories, and discovering how something as simple as corn can say so much about a country.
At Chaska Tours, we have designed experiences especially for travelers interested in culture and local cuisine, where the arepa is just one of many gateways to understanding Colombia through its food.
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