The arepa is such a popular meal in Latin America, especially in Colombia and Venezuela. It’s so popular that the origin of it has not been settled. Historians believe it originated in either Colombia or Venezuela. It may have been that the countries created it simultaneously since they share borders.
One thing is for sure, and it’s that the arepa has indigenous origins. To make cornmeal, indigenous women would chew corn and make a paste out of it. Or the corn would be mashed between two stones. Today, a similar technique is used with the pilón. The pilón can crush the corn and grind it until it becomes malleable. With the pilón, you can create this cornmeal at home.
I was motivated to make arepas after watching the Colombian soap opera La Vendedora de Rosas. It’s a true life story that’s beautiful yet sad. Throughout the soap opera, you can see that the arepa is a major staple of Colombia. There is no specific time or place in which an arepa should be eaten. You can eat it whenever you want and with whatever you want.