A delicious family dinner is one thing, but how food brings us together is truly the most satisfying part of any meal. In celebration of Latinx Heritage Month, we rolled up our sleeves with HQ Operations Specialist Leah R. and her dad Miguel to prepare their family’s Venezuelan-style arepas.
These thick cornmeal cakes – which can be eaten plain or stuffed with a variety of fillings like cheese, avocado, or meat – are a mainstay in most Venezuelan kitchens. “Arepas are one of my favorite foods to make with my Dad – it’s been a tradition since I was really young,” says Leah. “I know it reminds my dad of growing up in Venezuela and cooking with his mom and grandma.”
Get inspired as this father-daughter duo celebrates their love of culture and family tradition through food.
Miguel’s Venezuelan-style Arepas
Makes 12 buns
2 cups Harina PAN
¼ cups water (room temperature)
1 teaspoon salt
1. Preheat the oven to 350°.
2. On the stove, heat a cast iron skillet to low-medium heat. Spray lightly with cooking oil.
3. In a large bowl, mix the Harina PAN, water, and salt.
4. Mix and knead by hand until the dough is firm, yet still wet. (Add water if the dough is too firm.)
5. Form the arepas using enough dough to make round patties of about 3-4 inches in diameter and about ¾ inches thick.
6. Cook patties on the stove for about 5 minutes on each side, then transfer immediately to the oven.
7. Place patties directly on the oven rack for about 15 minutes, or until they make a hollow sound when tapped.
8. Enjoy immediately. Arepas should be eaten as a side serving of bread, or partially cut and filled with butter, cheeses, cold cuts, shredded pork or beef, jams or preserves, etc.
Do you have a recipe that has been passed down through your family? Tell us about it in the comments.