Arepas with “Perico”

Arepas with “Perico”

Tropimarkt Team
A simple recipe to make the delicious arepas commonly eaten in various Latin American countries. The arepas traditionally come from Venezuela and Colombia and are prepared with pre-cooked corn flour, water, salt and a little oil. And the filling is entirely to the consumer's taste, but in this particular recipe we recommend filling the arepas with the traditional Venezuelan parakeet and an exquisite salty white cheese that is very common in the region.
5 from 1 vote
Prep Time 5 mins
Cook Time 15 mins
Course Breakfast, Dinner, Lunch
Cuisine Colombia, Venezuela
Servings 3 Persons
Calories 300 kcal


  • Pan / Budare
  • Bowl



Filled – scrambled eggs (perico) and white cheese

  • 300 gr. White cheese
  • 4 Eggs
  • 100 gr. Diced onion – a whole small onion.
  • 100 gr. Tomato cubes – a whole little tomato.
  • 30 ml. Olive oil.
  • 5 gr. Salt – or to taste.



  • Spread the oil in a large pan and place in the kitchen over medium heat.
  • Put flour and salt in a bowl and mix; Gradually add the water and stir it with a spoon. The water is added gradually until you get the texture you want. It doesn't need to use all of the water, or I can use more if you want to get to the point where the dough takes a bit of the consistency then knead it with your hands until it sticks to the edges of the container. There shouldn't be any lumps.
  • Form balls the size of an orange, then mash them with the palms of your hands until you get circular arepas about four inches in diameter. This mix is calculated for around 5 arepas, but you can adjust the size, thickness and quantity to your liking!
  • Put them in the pan and cook with a lid for about 5 minutes. Explore and back to the arepas. If you want very crispy arepas, you can put them in the oven at 180 ° C for about 10 minutes. The arepas bulge slightly and when you hit them lightly they make a hollow sound.

Filled – scrambled eggs (perico) and white cheese

  • Put the olive oil in a pan over medium heat and fry the onion, then add the tomato and stir for another five minutes.
  • Beat the 4 eggs in a separate container and add the salt. Put the beaten eggs in the pan with salt and cook, covered, for three minutes. Then remove, peel the parakeet from the edges and remove the fire.
  • Cut the cheese into thin slices on a plate or board.
  • Open the arepas with a sharp knife on the side and fill them with the cheese slices and the parakeet (scrambled eggs).


  • You can put whatever you want into the arepa e.g. B. sliced tomatoes, chopped avocado or butter to taste.


Calories: 300kcal
Keyword arepa
Tried this recipe?Let us know how it was!

2 thoughts on “Arepas with “Perico”

  1. Eva Adam says:

    5 stars
    Superb !!!

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