Reina Pepiada Arepas: A Venezuelan Classic You’ll Love

Ask anyone from Venezuela or Colombia: Who invented arepas? and you're in for a passionate conversation. While both countries proudly claim them, today we’re giving the spotlight to Venezuela — not just because the arepa is deeply embedded in Venezuelan culture, but also because, here at La Tienda, we love showcasing all the Latin flavors that bring people together.

Have you ever wondered how to make arepas? Whether you’re Latin American living in the Baltics, or a curious foodie from Estonia, Latvia or Lithuaniam — this post is for you.

The Arepa Debate: Venezuela vs. Colombia

Both Colombians and Venezuelans grew up eating arepas — warm, golden, and stuffed with endless fillings. But if you ask a Venezuelan, they’ll tell you the arepa is unquestionably theirs. The truth? Historians believe arepas existed long before colonial borders, when Indigenous communities across the region prepared corn patties on clay griddles.

What makes Venezuelan arepas unique is how they’re typically thicker, grilled or baked, and stuffed after cooking — like a sandwich. In contrast, Colombian arepas are often thinner, sometimes pre-filled, and vary greatly by region.

So... who wins? We’ll let you decide — but today, we’re embracing Venezuela’s version, and bringing it right to your kitchen.

Let’s Talk Harina PAN

To make authentic Venezuelan arepas, you need Harina PAN — the iconic yellow-packaged pre-cooked cornmeal. It’s the gold standard for Venezuelan kitchens, known for its fine texture and reliability. Luckily, you can now find it at La Tienda right here in Estonia.

Did you know? Harina PAN is naturally gluten-free and 100% vegan, made only from pure corn without any additives or animal products. This makes it a perfect choice for those following a gluten-free diet or a plant-based lifestyle, while still enjoying authentic Latin flavours.

Corn flour (Harina de Maíz )

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If you want to learn how to make Venezuelan arepas, Harina PAN is your best friend.

Reina Pepiada: The Queen of Fillings

Out of all the delicious fillings in Venezuela, the Reina Pepiada holds a special place. Named in honor of a Venezuelan beauty queen in the 1950s, it combines shredded chicken, creamy avocado, and mayo — a rich, fresh combo that hits all the right notes.

Reina Pepiada Arepas Recipe

Serves 4 arepas

Ingredients for the Arepas:

• 2 cups Harina PAN

• 2 ½ cups warm water

• 1 tsp salt

• 1 tsp oil (plus more for cooking)

Ingredients for the Reina Pepiada Filling:

• 1 cooked chicken breast, shredded

• 1 ripe avocado

• 2–3 tbsp mayonnaise

• 1 tbsp lime juice

• Salt and pepper to taste

• Optional: chopped cilantro, red onion, or a dash of garlic powder

Instructions:

1. Make the dough: In a bowl, mix warm water with salt. Slowly add Harina PAN while stirring to avoid lumps. Let the dough rest for 3–5 minutes, then knead until smooth.

2. Shape the arepas: Divide into 4 balls and flatten into discs about 1.5 cm thick.

3. Cook: Heat a lightly oiled skillet or griddle. Cook arepas on medium heat for about 5–7 minutes per side until golden. Then, bake in a preheated oven (180°C) for 10 minutes or until they sound hollow when tapped.

4. Prepare the filling: In a bowl, mash the avocado, mix with mayo and lime juice. Add the shredded chicken, season, and mix well.

5. Assemble: Slice arepas open and generously fill with the Reina Pepiada mixture. Serve immediately.

Whether you grew up eating arepas or you’re trying them for the first time, they carry a warmth that goes beyond flavor. In Estonia, Latvia, or Lithuania — we’re here to make sure you can still enjoy these Latin classics, starting with just one bite.

Grab your Harina PAN at La Tienda and give this recipe a try. Who knows? Your kitchen might just become your new favorite arepera.