Taste of Columbia

Author:  Kathy

My husband and I have recently welcomed a Columbian foreign exchange student, Lina, into our home. Lina was getting homesick for some of her native foods. One of her favorites is a bread called arepas. It is made from a special precooked corn.  Lanie helped me find the special meal called P.A.N. at the Waco Woodway HEB. It is a product of Columbia and can be found in the Mexican food section of the store. We made it, and I have to say it was delicious. It was good plain, with meat, and also eaten as a sandwich. They are best fresh, but they are still good the next day, if they are reheated.


Total Time: 45 minutes

Yield: Makes 8 arepas


  • 2 cups of precooked cornmeal (NOT the type used for tamales)
  • 1 tsp salt
  • 1 1/2 cups very warm water
  • 1 heaping cup shredded mozzarella cheese (optional)
  • 1-2 TBSP oil


  1. Mix cornmeal and salt together.
  2. Add water and mix well. Add cheese if desired.
  3. The dough will stiffen as it sits.
  4. Make into patties about three inches in diameter and one third to one half inch thick.
  5. Place in a hot skillet with oil and cook on medium heat for about eight minutes on each side until golden brown and done in the center.