An arepa is the corn-based flatbread central to Venezuelan and Colombian street-food cuisine.
Arepas are made from ground maize dough, commonly shaped into thick rounds, then grilled, baked, fried, or cooked on a griddle. They can be eaten plain or split and filled with ingredients such as cheese, shredded meat, beans, avocado, or chicken.
The food predates the modern borders of Venezuela and Colombia and is associated with Indigenous maize traditions in northern South America. The word arepa is often linked to Indigenous languages of the region, although its precise linguistic history is debated.
Preparation differs by country and locality. Venezuelan arepas are frequently opened and generously stuffed, while Colombian examples may be thinner or served with cheese and other accompaniments. A tortilla is generally thinner, a tamale is wrapped and steamed, and a pupusa is a stuffed Salvadoran dish, so these names are not interchangeable.