Using leftover carnitas with those fresh toppings really shows how versatile and practical arepas can be—simple, bold, and full of flavor.
The first time I made arepa from a recipe posted online, the method was crystal clear — just pre-cooked cornmeal, water, and salt, formed into thick circles and cooked in a hot pan. I filled mine with scrambled eggs, sliced ​​avocado, and a little feta, and it was delicious.
If anyone else has tried this recipe, I’d be interested to know what other ways to make arepas there are, or if I’ve done something wrong. If there are better ways to make them, please leave a comment below — or suggest your own version of arepas. Always looking for new ideas to try!