Best Venezuelan and Colombian spots for arepas in Los Angeles
In the streets of Cartagena, Colombia, cumbia musicians beat tambora drums and blow into flautas, women in red, yellow and blue ruffled dresses whisk by, and sweating food vendors push carts, their arepas sizzling. Among the music and striking color of Cartagena, my dad handed me my first arepa. Arepas are the most essential dish of Colombia and neighboring Venezuela, centered around South America’s most treasured crop: corn. To prepare an arepa, corn kernels are ground into flour or pre-ground corn flour is used (often the iconic yellow bag of Venezuelan brand P.A.N.), and mixed with water and salt. The soft dough is then fried, grilled or baked into a pancake-like shape. The result is delightfully simple yet endlessly customizable. “My memory of arepas is eating them morning, afternoon and night,” said Yesika Baker, owner of Chamo’s Venezuelan Cuisine in Pasadena. “In Venezuela, the areperas are open 24/7.” The arepa has deep roots. Before Colombia and Venezuela came to be known as separate territories, they were unified by Indigenous groups with similar culinary traditions. When …







