*Antioqueña Arepa:

In the region, there is traditionally a wide variety of arepas, among the most known are:

Arepa paisa, or cloth (so called because it’s thin): made from white corn; prepared without salt and served without filling. It is usually used to accompany any meal.

Round arepa: mainly used to accompany sancochos or roasts (it is always roasted over charcoal).

Chocolo arepa, made from young corn; usually eaten warm, spread with butter and bits of Antioqueño cheese on top.

Arepa de arriero: prepared with pounded (dry broken) corn dough soaked in water for a long time to release the remaining bran (usually 5 days), during which the water is changed daily. It is usually accompanied by chicharrón.

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The pan most suitable for preparation: