The Arepa is a dish made from ground corn dough or flour of folk precooked corn in the cuisines of Colombia, Panama, and Venezuela.

The Arepa is a typical Venezuelan dish par excellence by the Hallaca. It is consumed throughout the geography of the country, is usually eaten almost every day at breakfast or dinner, either as a main dish or as a side.

It is marketed primarily in stores which name are "areperas", also restaurants specializing in Arepas, very popular throughout the country, where the stuffed arepas with many dishes that have become popular in the city, such as the "Reina Pepiada" (Queen pepiada in english) it contains are getting a based filler hen or chicken and avocado with mayonnaise.

Also popular Arepa with shredded beef or shredded yellow cheese, named "Pelua" or arepas whole bean or black beans with grated cheese, popularly called "Domino" among many others. In all over the country there are the popular "Areperas" working 24 hours, and is a very common practice in the morning, enjoy some Arepas after leaving the clubs or parties.

The Venezuelan Arepas stuffed ranging from butter, to cheeses (white and yellow), sausages, serums, ham, mortadella, avocado, egg, beans, tuna, chicken stews, meat, fish and even seafood.

Catira: chicken and yellow cheese.

Dominó: black beans and white cheese.

Llanera: very thin sliced meat, sliced tomato, avocado and cheese Guiana.

Pavilion: chops, beans and meatloaf.

Patapata: yellow cheese, black beans and avocado slices.

Pelua: yellow cheese and meatloaf.

Perico: I scrambled eggs, onions, tomatoes and salt.

Pernil: baked ham, tomato and mayonnaise.

Reina Pepeada, Pepiada or Pepiá: chicken or chicken salad, mayonnaise and avocado.

Rompe Mattress: mixture of several seafood vinaigrette.

Rumbera: baked ham and grated yellow cheese.

Sifrina: Like the Queen Pepeada, but with grated yellow cheese.

Widow: arepa without nothing.