Arepa Boyacense (Sweet Cheese-Stuffed Arepas)
Thin, slightly sweet yellow corn arepas from Boyacá, sandwiched around melting fresh cheese and cooked slowly in butter on a griddle until golden. Soft, buttery and gently sweet-and-salty.
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Ingredients
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Start your free weekContinue with free accessMake the dough
Mix the corn flour, wheat flour, sugar and salt. Add the butter, hot water and milk and knead for 3 minutes until smooth and soft. Cover and rest for 10 minutes.
Flatten
Divide the dough into 12 balls. Press each between two sheets of plastic or baking paper into a thin disc about 3mm thick and 10cm across.
Fill
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Cook
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Serve
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Make the dough
Mix the corn flour, wheat flour, sugar and salt. Add the butter, hot water and milk and knead for 3 minutes until smooth and soft. Cover and rest for 10 minutes.
Flatten
Divide the dough into 12 balls. Press each between two sheets of plastic or baking paper into a thin disc about 3mm thick and 10cm across.
Fill
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Serve
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The Story Behind the Dish
Arepas are Colombia's daily bread, inherited from indigenous peoples who ground corn long before the Spanish arrived. Each region has its own style — and in the cold highlands of Boyacá, arepas are made sweet, buttery and stuffed with fresh cuajada cheese from local dairies.
Travellers on the roads out of Bogotá stop at roadside stalls just to buy them hot off the griddle.
⭐ Why It's Famous
The sweet corn dough and salty melted cheese make a perfect pairing, unlike any other arepa in the country.
💡 Fun Fact
Colombia is said to have more than 70 regional types of arepa — from thin and crisp to thick, stuffed or made with egg inside.
Boyacá
5.54°N, -73.37°W
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