The Arepa de Guayanés is perhaps the purest expression of Venezuelan arepa culture — just the golden corn masa and fresh white cheese from the Guayana region. No frills, no elaborate fillings. Just the natural tang of queso guayanés melting against the warm, crispy arepa. For Venezuelan expats in California, this simple arepa is the taste of home. Find queso blanco or queso fresco at any Latin market.
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⏱ COOK DETAILS
🕐 Prep: 8 min
🍳 Cook: 10 min
🍽 Yield: 4 arepas
🌶 Cuisine: Venezuelan
🔥 Calories: ~280
⭐ COMMUNITY RATING
4.7/5
Based on 67 reviews
📋 Ingredients
- 2 cups Harina PAN
- 2½ cups warm water
- 1 tsp salt
- 8 oz queso guayanés, queso blanco, or queso fresco
- 2 tbsp butter
👨🍳 Instructions
- Mix the dough: Combine Harina PAN, warm water, and salt. Knead until smooth and pliable, about 2 minutes. The dough should feel soft but not sticky.
- For extra flavor: Crumble 2 oz of the cheese directly into the masa and knead in. This makes a cheese-in-the-dough version popular in Venezuela.
- Shape 4 round discs, about ½-inch thick.
- Cook in preheated arepa maker 9–10 minutes until a golden crust forms.
- Immediately slice open while hot. Add butter first — it melts instantly.
- Fill generously with sliced or crumbled queso guayanés. The cheese softens but doesn't fully melt (it's a fresh cheese). Serve at once.
💡 Pro tip: If you can't find queso guayanés, queso blanco or queso fresco work perfectly. For a slightly creamier version, use a 50/50 mix of queso fresco and mild mozzarella.
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Ready to make this recipe? An electric arepa maker is the fastest, most consistent way to cook authentic arepas at home. Millions of Venezuelan and Colombian families in California swear by the Holstein and IMUSA models.
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Compare all 2026 models →
🔗 More recipes: Browse all 40+ arepa recipes →