For the Venezuelan, the arepas are not only at the table. They are part of their language, described by Alexis Márquez, a writer and university professor, arepa is one of the most emblematic words among Venezuelans. "Phrases like winning the arepa, looking for the arepa and rounding the arepa, demonstrate its great symbolism," explained Márquez.

About their origin, Mariano Picón Salas, historian and essayist, exposed in his Small History of the Arepa (1953): "The Caribs and cumanagotos used both the sweet and mature corn, the last one was used to prepare a kind of corn bread according to techniques that have been preserved to date. This corn bread was called 'erepa' it was made by giving the dough a round shape ...

The Cumanagotos, a Caribbean town that inhabited what is now Cumaná, also used the word "aripo" to refer to a slightly curved plate, made of clay, where they cooked the corn dough.

Some experts say that the word "arepa" comes from "erepa" and others from "aripo".

Anyway, this food is here to stay and "Even though it is more difficult to prepare than a sandwich, we like it so much that we make the effort".

For each palate there is an ideal arepa. The flavors are infinite.
The fillers can be as diverse as the names that characterize them:

Reina pepiada

Created by the Álvarez brothers, in 1955, in honor of Susana Duijm, the first Venezuelan crowned Miss World. Originally chicken salad was combined with avocado and petit pois. Now make a mixture of shredded chicken with mayonnaise and avocado.


Created by the Álvarez brothers, in 1955, in honor of Susana Duijm, the first Venezuelan crowned Miss World. Originally chicken salad was combined with avocado and petit pois. Now make a mixture of shredded chicken with mayonnaise and avocado.


Shredded beef and yellow cheese. Its name is due to the image created by the strands of meat and cheese, as if it were hair.


Under the same concept of the pelúa, it takes shredded chicken and yellow cheese grated.


It combines reina pepiada and grated yellow cheese.


The filling consists of scrambled eggs with tomato and onion minced.


Of the typical Venezuelan dish. Filled with plantain, beans, shredded meat and grated hard white cheese.


Strips of well-marinated beef, avocado slices and Guyanese cheese.


It consists of a solitary arepa, without filling. It is used as a companion at meals, especially with soups.


Bread sweet trend, which more than a bread product can be classified as sweet. It is nothing more than a flavored and rolled dough stuffed with sugar cane, cheese and spices. It is difficult to know for sure the origin of the name but according to popular tradition, the word “golfiao” or “golfeado” was born more than a century ago in the coffee farm El Hoyo de las Tapias that supplied coffee to Caracas. It is said that the peasants of the time called ‘golfiao’ the seed in the shape of a snail that gives birth to coffee. On the other hand, the Canarian brothers María Duarte and Gregorio Vicente Duarte installed the Central Bakery near the current Petare flask. It is said that they created this cake with Danish style and according to popular culture, someone who saw it and wanted to buy it said to Mrs. María Duarte ‘give me what looks like a golfiao’, associating it with the seed in the form of a snail to which the coffee farmers knew by that name.

Over the years and after the closure of the Central Bakery, the recipe was disseminated among bakers and artisans. It was common to get this delight in areas with a lot of traffic of people like Sabana Grande, El Junquito and Los Teques. At present there are several recipes, different versions, many places that sell them and many fans of the golfeados. Its aroma, texture and blend of flavors makes most Venezuelans succumb to one at any time of day.

Ham bread

According to Miro Popić, Venezuelan journalist and food columnist, the recipe for ham bread is attributed to Gustavo Ramella, owner of a bakery located on the corner of Marcos Parra and Solís in the city of Caracas in December 1905. Apparently, in that time, it only had ham as stuffing. Its rapid acceptance caused other famous bakeries, such as those of Montalbán and Banchs, to incorporate it into its offer, later adding raisins.

By the 1920s there were already varieties with other ingredients such as almonds, olives, walnuts and capers. Later, thanks to its attractiveness and quality, its consumption spread throughout the national territory, especially during the Christmas festivities.

Ham bread is a bread stuffed with ham, fried bacon (also called smoked bacon), raisins and green olives, usually stuffed with red pepper or paprika. It is a typical bread of Venezuela, which is part of the country’s Christmas gastronomy. There are some variants in the ingredients, such as turkey ham and cream cheese among others and a variant has been created in the bread using puff pastry. This bread is a Venezuelan creation of the early twentieth century whose consumption and manufacture little by little became a Christmas custom until becoming essential every December.

Ham Cachito

To date, the “birth certificate of the cachito” has not been found, much less knowing who that person was who was baptized as the father of the cachito. There are those who say that it was the Portuguese who, when they arrived in Venezuela, made the cachito for the first time and started selling it in their respective bakeries. On the contrary, there are people who think that it could have been a version of the Christmas ham bread for the day to day. El cachito is simply part of the creole history of Venezuela. Just as he found it, no one wonders how it came about but everyone knows it is Venezuelan. Despite the fact that many express that the cachito is unique and special, nobody can describe what “it” is that makes it so different. It could be because it is part of the tradition, history and breakfast of the Venezuelan or, in fact, it may be because of its soft dough, its ham and the contrast between sweet and salty. What every Venezuelan can affirm is that, by biting a little bit, you’ll live a state of very tasty happiness.


The original recipe of the Venezuelan fried empanadas takes in its preparation precooked cornmeal (white or yellow), water, salt, sugar or cane sugar and a little oil or butter to give softness to the dough, some add a little wheat flour. They are usually accompanied with guasacaca or spicy.

There are several types or classes of Venezuelan Empanadas, the ones that we offer are:

Ham and cheese, shredded beef & shredded chicken.


A traditional Venezuelan food, the main ingredient in Venezuelan fiestas. A party in Venezuela without tequeños, it’s not a party.  There are several versions of the origin of tequeño in Venezuela, but the most popular and known comes from the city of Los Teques, in Miranda State. At the end of the fourteenth century in Los Teques, a cook began to make a food in cylindrical shape with remaining dough of pastry, this new food contains soft white cheese in the shape of a bar, giving rise to the famous Tequeño. In honor of this cook originally from the city of Los Teques, the name of Tequeño arises. By the time of the fourteenth century, Los Teques was an exclusive area for the vacations of the wealthiest families of Caracas, and from its beginnings, the tequeño was served as a companion to the main course, in some cases they were sprinkled with sugar, but nowadays, Tequeño is quintessential the typical Venezuelan snack, calling it “The King of the Fiesta”.

Usually they are served alone but it is possible to accompany them with some sauce, for example ketchup, guasacaca, pink sauce, tartar sauce, hot sauce or some dip with garlic, onion, cheddar, bacon flavor, among others.