Didn’t try the recipe. My wife and mother-in-law are from Venezuela. I was first introduced to the arepa 10 years and 7 months ago. I can tell you this much, just like going from a chain restaurant in one part of town, to the same chain in another part and having a different experience, the same is with arepas. There is great variety in taste. I don’t exactly know why, as the ingredients are the same. But my wife’s aren’t as good as my mother-in-laws. I suspect it has to do with density.

Anyhow, their arepas are typically thinner. They typically used an appliance by Oster (for some reason Oster / Sunbeam won’t sell them here…so dumb) to save time and add convenience. Makes no difference in taste vs. a pan though. You can buy arepa makers here on Amazon, but you can’t get the Oster one. What makes Oster special? It has a timer on it, and it makes the “perfect” size (width and thickness) that my wife likes. The IMUSA was close in size, but no timer, so they often got burned. The one that does have a timer, Brentwood I believe, has nothing but complaints about it not working. Surprisingly I can’t even find an electric cooking timer that you plug in and it automatically shuts off the appliance. You’d think that would be a common thing given all the panini presses and Geroge Foreman grills out there. They should all work like a microwave to be honest. Anyhow, I’m way off path here.

Arepas. As for the arepa flour, there are a few brands out there. Goya’s Masarepa. Harina P.A.N. (also Goya). And Donarepa. There are probably a few more, but these are the only ones I can semi-regularly find. All three have yellow and white versions. There’s a distinct difference between yellow and white, just like there is between brands.

In Venezuela, amarillo (yellow) Harina P.A.N. is the most commonly used. However, here in the US, the yellow Harina P.A.N. tastes drastically different. Apparently because it comes from Colombia and not Venezuela. Goya Masarepa was much closer to Venezuelan Harina P.A.N. in taste and texture. Then I found “Donarepa” a couple years ago in a “Compare Foods” store in Charlotte. I’ve only found the white, yellow is always sold out. But the white tastes the closest yet to Venezuelan Harina P.A.N. including texture and crispness.

Anyhow, since my wife finally got her green card in December 2012, I have been eating arepas for breakfast nearly every day. We typically split them open enough to butter them and stuff a slice of American or any other sliced deli cheese that melts well. On weekends we often add eggs and sometimes even bacon. We have friends that prefer them for lunches instead, stuffed with deli, or shredded meats. It’s all what you prefer.

My favorite is for breakfast as follows: Without ever finding the yellow Donarepa, my list is 1. White Donarepa 2. White Masarepa 3. Yellow Masarepa 4. White Harina P.A.N. 5. Yellow Harina P.A.N.

If I ever find the yellow Donarepa, I imagine I’ll still favor the white. White is lighter, sweeter taste. Yellow has more hiints of toritilla taste to me. Grittier. My wife is the opposite. She prefers yellow.

We both prefer white American cheese over yellow American. We also like Mozzarella, Oaxaca, Provalone, Havarti, Muenster. Any easy melting cheese, though Oaxaca doesn’t melt well…but is really tasty nonetheless.

We both prefer thinner, crispier, wider versions. My mother-in-law likes them a bit smaller / thicker. She likes the wet “guts”. She often reminds us that her brother (wife’s uncle) only ate the guts. He considered the crispy shell “dirty”. So weird. lol

Anyhow, arepas are awesome! Try different brands / colors. It makes a difference.

With not being able to buy an Oster Tostiarepa maker here in the US, my wife and mother-in-law “sear” them in a pan a couple minutes and then put them in the toaster oven on broil for around 15 minutes I think. Flipping halfway. I had a grilled one once in Venezuela. It was OK. Fried ones are really good too, but like anything fried…not good for you.

Next you all can forray into the cachapa territory! They’re really good too! I prefer arepas, but it’s nice to shake it up a bit. The hard part is finding (and then paying $$$$ for) the queso de mano.