Arepa Reina Pepiada: The Perfect Blend of Tasty Filling and Crispy Corn Cake

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Filled with Flavor: A Step-by-Step Guide to Making Arepa Reina Pepiada

So many years of seeing the typical package of precooked cornmeal in the supermarket, and I still didn't dare to make arepas at home.

Big mistake: the dough for these pancakes is extremely simple and can be very useful when serving them.

The reina pepiada filling is one of the most traditional in Venezuela, perfect for using leftover chicken, and also suitable for the equally typical empanadas.

The original recipe for Reina Pepiada would bear the name of Susana Duijim, the first Venezuelan to win the Miss World title in 1955.

There are different variations of the preparation, but the base is the combination of chicken and avocado, combined with a little mayonnaise to create a creamy filling that does not fall apart.

Other ingredients can be added to make them tastier and play with the texture to your liking.


  • 2 cups pre-cooked white cornmeal (masarepa or harina precocida)
  • 1 teaspoon salt
  • 1 1/2 cups warm water
  • 1 cup shredded cooked chicken
  • 1/2 cup diced onion
  • 1/2 cup diced red bell pepper
  • 1/4 cup diced cilantro
  • 1/4 cup diced avocado
  • 2 tablespoons mayonnaise
  • Salt and pepper to taste


  1. In a large bowl, mix together the cornmeal and salt. Gradually stir in the warm water until a dough forms. Knead the dough for about 2-3 minutes, until it becomes smooth and elastic.
  2. Divide the dough into 8-10 balls, and flatten each one into a disk about 1/2-inch thick.
  3. Heat a griddle or a large skillet over medium heat. Cook the arepas for about 3-4 minutes per side, or until golden brown and crispy.
  4. In a separate bowl, mix together the chicken, onion, bell pepper, cilantro, avocado, mayonnaise, salt, and pepper.
  5. Slice each arepa in half horizontally, and fill it with the chicken mixture. Serve warm.

With what to accompany the arepas reina pepiada

The arepas stuffed with queen pepiada are a very complete snack, perfect to share at home for an informal dinner, or to take for lunch outdoors with some Venezuelan empanadas.

Many people have them in the morning for breakfast, although I think they are more suitable for a brunch or mid-morning meal.

With a light salad or something else to snack on, we will have a complete menu.

The firmer avocado can also be used by adding it in whole pieces or removing the garlic.

Instead of the red onion, you can use the white one, or you can sauté or cook it first.

I like to add a few slices of tomato to the arepas and some people prefer to add cheese or hot sauce. Everything is a matter of taste.

Let's get to work, follow this arepas video tutorial

Souce: Munchies

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