What Are Arepas? NYC’s Quick Guide to Styles, Fillings & When to Choose Them
It’s late at night. Or it’s lunch. Or it’s that weird in-between hour when you’re hungry enough to eat your MetroCard.
And then you spot it. A warm corn cake, crispy at the edges, steamy inside, stuffed with something saucy and glorious, and suddenly your day just got better.
That little hero? The arepa.
If you’ve lived in New York long enough, you’ve probably grabbed one between subway lines or outside a theatre. If not, we'll buckle you up. This is one of the great Colombian + Venezuelan gifts to NYC, and we’re giving you the cheat sheet.
Why are arepas blowing up here? They’re warm in your hands, easy to walk with, and they don’t fall apart five steps from the train.
In this blog, we’re breaking down what an arepa actually is, the difference between Venezuelan and Colombian styles, the fillings New Yorkers re-order again and again, the sauces that make them sing, and smart take-out tips for office breaks, commutes, or post-show hunger.
Arepa 101: The Corn Cake With a Million Personalities
At its core, an arepa is simple, just pre-cooked corn flour (masarepa), water, and salt. That’s it. You knead it. You shape it. Then you cook it so the outside gets a gentle crust while the center stays plush and steamy.
They can be:
Griddled
Baked
Or lightly fried so the edges get golden and irresistible
Why New Yorkers are obsessed:
They’re handheld. They actually fill you up. And you can pack a whole universe of fillings inside.
They’re the little sandwich that wanted to be a hug and won.
Styles At a Glance: Venezuelan vs. Colombian
Before you order, it helps to know what you’re walking into. These two countries share the arepa concept, but they show up with their own personalities.
Venezuelan Arepas
Thicker. Split open like a pocket. Stuffed to the brim.
They’re perfect for saucy fillings like shredded chicken, avocado mixes, and juicy beef. They stay warm, they stay intact, and they’re easy to hold while walking down Ninth Ave trying not to spill.
Colombian Arepas
Thinner. Sometimes cheese-filled. Sometimes topped rather than stuffed.
These are great for breakfast or snack time, think about melted cheese, eggs, a little butter, and maybe a coffee to keep you upright.
Texture & Travel
If you’re taking your order on the road, Venezuelan pocket-style arepas travel very well; they hold heat and structure better for delivery or pickup.
Thinner Colombian styles are great when you’re close by: a short walk, a quick sit-down, or a cozy moment with your coffee.
The Greatest Hits: Fillings New Yorkers Keep Reordering
This is where the fun begins. What goes inside an arepa? Whatever your stomach tells you, here are the classics that disappear first:
Reina Pepiada: Shredded chicken + avocado + lime + cilantro. Rich but bright. Creamy but fresh. A crowd favorite for a reason.
Pernil / Shredded Pork: Slow-roasted, juicy, marinated just right. Throw on pickled onions and you’re in business.
Carne Mechada / Shredded Beef: Savory, saucy, hearty. This is your long-shift best friend.
Domino (Black Beans + Queso): Vegetarian in its essence. Protein-forward. Pure comfort.
Pelua (Shredded Beef + Cheese): The definition of “hit me with the good stuff.”
Fully Cheese-Loaded: For when you want to melt into your evening.
Breakfast? Dinner? Midnight? Yes.
Want to upgrade? Add plantains, a fried egg, pico, or avocado slices, and make it messy in the best way.
Sauce Playbook (AKA: The Magic Extras)
You know how fries need ketchup? Arepas need sauce. Trust us.
Guacamole: Bright, herby, avocado-forward. Perfect for rich meats.
Chimichurri: Heat + acidity that wakes everything up.
Chipotle Mayo: Creamy, dreamy, balanced fried + cheesy fillings.
Takeout tip: Ask for sauces on the side that keep the shell crisp, not soggy. Your future self will thank you.
When to Choose Arepas
You’ve got choices out here, so when is an arepa the right move?
On the move: Pocket-style = clean commute.
Gluten-conscious diners: Corn-based means built-in flexibility.
Late nights + long breaks: They stay warm and reheat like a dream.
Feeding a group: Mix-and-match trays make everyone happy.
Sometimes, you just need something bigger than a snack but smaller than a full entrée. This is that golden middle zone.
Ordering Smart in NYC
We love chaos, but not when we’re hungry. Here’s how to level up your ordering:
Schedule pickup when you clock out. Ask for sauces on the side.
If walking, order fillings with low drip:
Pernil
Reina Pepiada
Domino
And always check your name labels, especially on group orders. You can browse choices and order takeout straight from Empanada Mama’s menu when you’re ready.
Reheat Without Ruin
You fell asleep. The food’s cold. No shame.
Air fryer/oven = 350°F for a few minutes.
Microwave for a quick warm, then finish in a pan for crispness.
Sample Combos for Real NYC Moments
Post-Show Share Box is a Pernil, reina pepiada, domino + guasacaca + hot sauce. Perfect when your group is starving and no one wants to think.
Desk Lunch Duo calls for Cheese-loaded + side salad. A clean win. Sauce on the side.
Late-Shift Fuel definitely asks for Carne mechada + plantains. Grab a second arepa to split; someone will ask for a bite.
Where To Find Them Near You
If you’re near Hell’s Kitchen, you’re sitting on a gold mine: tons of late-night “food open now” spots where you can snag arepas between shows.
Lower downtown? Grab your arepa and wander the LES/East Village streets.
Midtown? Quick pickup. Warm walk. No crumbs on the train, please.
Empanada Mama serves arepas alongside empanadas, bowls, sides, and sauces that are perfect for dine-in or take-out. Do check the menu page before heading out.
Try an Arepa Tonight
Here’s the move: Pick a style. Choose your filling. Add guasacaca. Walk away happy.
Warm. Hearty. Easy to eat with one hand. NYC has a thousand snacks, but an arepa is different. To see why, order Arepas Now from Empanada Mama and feel the magic yourself.