Three Delicious Kinds of South American Corn Cakes (2024)

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Arepas, pupusas, and gorditas are similar, in that they are all corn cakes that are cooked on a griddle. But each oneis the specialtyof a different countryand has its own distinct characteristics.

Arepas Are Popular in Venezuela and Colombia

They are made with a special type of cornmeal called masarepa. Masarepa is produced commercially nowadays but was traditionally prepared at home by soaking dried white or yellowcorn to remove the germ, then cooking the corn and grinding it into a fine wet meal that was then shaped intoarepas. Commercially produced masarepa is a dried version of thiscooked cornmeal, which is shelf stable butmust berehydrated with water to make the arepa dough. The arepas are cooked on a lightly oiled griddle until they are browned on each side. The cornmeal dough gives them a creamy texture on the inside, while the griddle produces a crispy crust on the outside. They are often split in half and stuffed with fillings like cheese, shredded beef, or even chicken salad.There are many variations on arepas, including arepas made with hominy corn (mote or maiz peto) and deep fried arepas.

Learn about other ingredients you may need to stock your pantry with to cook Colombian recipes.

Pupusas Are Another Type of Corncake From El Salvador

Pupusas are larger and flatter than arepas and are made with masa harinarather thanmasarepa. Masa harina is a type of cornmeal made from corn that has been treated with lye or other alkaline solution to remove the hull and germ. This process, known asnixtamalization,makes the corn more digestible and has been practiced by indigenous people for thousands of years. Finely ground masa harina is also used to make corntortillas, and more coarsely ground masa harina is used to make tamales. Masa harina is also produced commercially in dried form and must be reconstituted with water before use, but homemade masa harina is delicious and not verydifficult to make. Pupusas are similar to Mexican tortillas, except that they are slightly thicker and they are stuffed with a filling before they are cooked on the griddle. Typical fillings include cheese, beans, andground pork (chicharrón).

Gorditas Are a Mexican Specialty

Gorditas resemble arepas, but like pupusas,they are made with masa harina. These corn cakes are deep fried until they are golden and crispy (but they can also be cooked on a griddle or comal). Gorditas puffup when fried in oil, forming an air pocket somewhat likepita bread.The word gordita means "little and fat," and they are so named becauseoncethey are cooked, they are split openandstuffed with cheese, onions, beef or pork, and/orchile peppers, and served with salsa.