Can I use gluten-free flour?

Yes — use a cup-for-cup gluten-free baking blend.

Do these freeze well?

Yes — freeze after cooling and thaw in the refrigerator.

You can reduce the brown sugar by ¼ cup without affecting texture.

Can I use chicken thighs?

Yes — thighs stay juicier and add richer flavor.

Can I grill the chicken?

Absolutely. Grilling adds smoky Mediterranean flavor.

Can I make this dairy-free?

Yes — skip feta and tzatziki or use dairy-free versions.

Can I substitute the rice?

Yes — quinoa, orzo, couscous, or mixed greens all work well.

Is this recipe good for meal prep?

Yes — store ingredients separately and assemble when serving.

Is blackened tuna spicy?

It has a mild-to-moderate heat. Reduce the cayenne pepper or jalapeño for a milder version.

Can I grill the tuna instead?

Yes. Grill over high heat for the same amount of time, making sure the grates are well-oiled.

What type of tuna should I use?

Ahi (yellowfin) or sushi-grade tuna works best for searing.

Can I make the mango salsa ahead of time?

Yes. The mango salsa can be made up to 24 hours in advance and stored in the refrigerator.

Dirty rice has a mild-to-moderate heat. You can easily adjust the spice level by reducing the Cajun seasoning or cayenne pepper.

Can I make Cajun dirty rice ahead of time?

Yes. Store dirty rice in an airtight container in the refrigerator for up to four days.

Can I freeze Cajun dirty rice?

Yes. Cajun dirty rice freezes well for up to three months. Thaw overnight in the refrigerator and reheat gently.

What meat can I substitute for beef?

Ground turkey or ground chicken can be used as a lighter alternative to ground beef.

Is Cajun cornbread spicy?

Cajun cornbread has a mild-to-moderate heat. You can adjust the spice level by reducing the jalapeño or cayenne pepper.

Can I make Cajun cornbread ahead of time?

Yes. Cajun cornbread can be baked up to one day ahead and reheated gently before serving.

Can I freeze Cajun cornbread?

Yes. Wrap the cornbread tightly and freeze for up to three months. Thaw and reheat before serving.

Can I make Cajun cornbread without cheese?

Yes. You can omit the cheese for a dairy-light version without affecting the texture.

Gumbo is mildly spicy. You can adjust the heat by increasing or reducing the cayenne pepper or Cajun seasoning.

Can I make chicken and sausage gumbo ahead of time?

Yes. Gumbo tastes even better the next day and keeps well in the refrigerator for up to four days.

Can I freeze chicken and sausage gumbo?

Yes. Gumbo freezes well for up to three months. Thaw overnight and reheat gently.

Do I have to use okra in gumbo?

No. Okra helps thicken gumbo, but you can omit it or use filé powder if preferred.

Are Cajun roasted potatoes spicy?

They have a mild-to-moderate heat. You can adjust the spice level by using more or less Cajun seasoning.

Can I make Cajun roasted potatoes ahead of time?

They are best served fresh, but leftovers reheat well in the oven or air fryer.

Can I use red or russet potatoes?

Yes. Just cut the potatoes into evenly sized pieces to ensure even roasting.

Are Cajun roasted potatoes vegan?

Yes. This recipe is naturally dairy-free and vegan as written.

Is Cajun shrimp & grits spicy?

Cajun shrimp and grits has a mild-to-moderate heat. You can reduce the Cajun seasoning or cayenne pepper to make it milder.

Can I make Cajun shrimp and grits ahead of time?

The shrimp are best cooked fresh, but the grits can be made ahead and reheated gently with a splash of broth or milk.

Can I use instant grits?

Yes, but stone-ground grits provide the best flavor and creamiest texture.

Can I substitute milk for cream?

Yes, whole milk can be used, though the grits will be slightly less rich.

Arepas (Warm, Cozy Venezuelan Corn Cakes)

Sarah Smith
Jan 16
3 min read

Close-up of a hand pulling apart a cheesy arepa, showing melted cheese stretching. Golden brown crust, background of multiple arepas.

There’s something incredibly comforting about freshly made arepas — warm, golden corn cakes with a lightly crisp exterior and a soft, steamy center. Made with just a few pantry staples, arepas are simple, nourishing, and deeply satisfying, whether enjoyed plain or filled with Queso Fresco–Style Pan Cheese, Venezuelan Black Beans (Caraotas Negras), or Pabellón Criollo–Style Shredded Beef.

Popular throughout Venezuela and Colombia, arepas are a true comfort food — often eaten for breakfast, lunch, or dinner. In our cozy kitchen, we love them for their versatility and homey feel. They’re naturally gluten-free, quick to make, and just as delicious paired with Perico (Venezuelan Scrambled Eggs) in the morning or filled with Reina Pepiada (Creamy Chicken & Avocado Filling) for an easy, comforting meal any time of day.

Why You’ll Love This

Simple ingredients you likely already have
Crisp outside, tender and fluffy inside
Naturally gluten-free and customizable
Cozy enough for breakfast, hearty enough for dinner

Recipe Card

Prep Time: 10 minutes Cook Time: 15 minutes Total Time: 25 minutes Servings: 8 arepas

Nutritional Information

Estimated per arepa (without fillings):

Calories: ~130
Carbohydrates: ~24g
Protein: ~3g
Fat: ~2g
Fiber: ~2g
Sugar: ~0g

Ingredients

2 cups pre-cooked white cornmeal (such as masarepa)
2½ cups warm water
1 teaspoon salt
1 tablespoon oil or melted butter (optional, for richness)

Instructions

In a large bowl, stir the salt into the warm water.
Gradually add the cornmeal, mixing with your hands until a soft, smooth dough forms.
Let the dough rest for 5 minutes to fully hydrate.
Divide into 8 portions and shape into thick discs, about ½–¾ inch thick.
Heat a lightly oiled skillet over medium heat.
Cook the arepas for 5–7 minutes per side until golden and crisp.
Optional: Transfer to a 350°F oven for 5–10 minutes to ensure the centers are fluffy.
Serve warm, plain, or filled.

Cozy Filling Ideas

Arepas are wonderful on their own, but fillings make them extra comforting:

Melted cheese or queso fresco
Black beans with avocado
Shredded chicken or beef
Scrambled eggs for breakfast-style arepas

Slice them open like a pocket and fill while still warm.

Storage & Tips

Storage: Arepas are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating: Reheat arepas in a skillet over medium heat or in a 350°F oven until warmed through. Avoid the microwave if possible, as it can make them rubbery.

Make-Ahead Tip: You can shape the arepas ahead of time and refrigerate the uncooked dough discs for up to 24 hours. Let them sit at room temperature for a few minutes before cooking.

Texture Tip: If the dough cracks when shaping, add a splash of water and knead gently. If it feels sticky, sprinkle in a little more cornmeal.

FAQs

What kind of cornmeal should I use for arepas? You’ll need pre-cooked cornmeal, often labeled as masarepa. Regular cornmeal or polenta will not work for this recipe.

Are arepas gluten-free? Yes. Arepas are naturally gluten-free when made with cornmeal, water, and salt.

Can I bake arepas instead of pan-frying? Pan-frying gives the best crispy exterior, but you can finish them in the oven or bake fully at 375°F until lightly golden, flipping once.

Can I freeze arepas? Yes. Cooked arepas can be frozen for up to 2 months. Let them cool completely, then freeze in a sealed bag. Reheat in the oven or skillet.

Do arepas need fillings? Not at all. They’re delicious on their own, but fillings like cheese, beans, eggs, or shredded meats make them extra cozy and satisfying.

Final Thoughts

Arepas are the kind of food that instantly feels like home — warm, simple, and made to be shared. Whether you’re exploring new cuisines or just looking for a cozy, comforting staple to add to your rotation, these corn cakes are a beautiful reminder that some of the best recipes are also the simplest.

If you love comforting, bread-like recipes with global roots, this one is a must-try.