8
Combine cornmeal, yuca, chicharrón, and salt.
Add enough warm liquid to form a firm dough.
Knead thoroughly so the yuca is evenly distributed.
Shape into discs about ⅓ inch/8 millimeters thick.
Cook on a dry or lightly greased griddle over medium-low heat for 7–9 minutes per side until deeply browned and crisp.
Keep the heat moderate so the center cooks before the exterior becomes too dark.
Recipe-specific substitutions are published only when supported by verified culinary guidance. For ingredient sourcing, see our Colombian Pantry Guide and consult a qualified recipe tester before making substitutions that may change a dish’s flavor or texture.
precooked yellow cornmeal
finely mashed cooked yuca
finely chopped crisp chicharrón
broth
salt
AdvancedSantander Corn & Offal Soup
A robust, ancient Santanderean soup made with dried corn, offal, chickpeas, and a complex spice blend. One of Colombia's oldest and most distinctive regional dishes.
IntermediateSun-Dried Beef
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BeginnerStreet FoodPaisa White Corn Arepa
The simplest and most iconic Colombian arepa — a thin, white corn disc griddled until lightly charred, served with butter and salt.
IntermediateStreet FoodEgg-Stuffed Arepa
The Caribbean coast's most beloved street food — a corn arepa fried once, opened, filled with a raw egg, then fried again until the egg is cooked inside.
