Arepa (Spanish pronunciation: [aˈɾepa]) is a type of flatbread made of ground maize dough stuffed with a filling, eaten in northern parts of South America since pre-Columbian times, and notable primarily in the cuisine of Colombia and Venezuela, but also present in Bolivia, Ecuador, and Central America.

"The arepa, which has pre-Columbian origin, originated from indigenous tribes in Colombia and Venezuela," said Ronald Patiño, manager at Noches de Colombia. Both countries make their arepas using corn dough, but the way in which they are served is what distinguishes one from the other.

They are common at breakfast or as an afternoon snack in Colombia, where they are often served with ají, a spicy condiment. Arepas are eaten throughout the day in Venezuela.

Take arepas, a corn-based cake popular in South American cuisine, primarily Venezuela and Colombia. They're healthier baked than fried, and stuffed with small portions of lean chicken, beef and vegetables. "Arepas have plenty of fiber that helps with keeping cholesterol levels down," Puche said.