Arepa Reina Pepiada

About This Recipe

The reina pepiada is the most beloved of Venezuela's arepas — a soft, lightly crisped corn cake split open and stuffed generously with a chicken salad of shredded poached chicken, ripe avocado, mayonnaise, lime, onion, and cilantro. The name commemorates Susana Duijm, Miss World 1955 — pepiada was Venezuelan slang of the era for 'curvaceous'. The creators at Caracas's Areperia Cafe del Llano nicknamed their new sandwich after her. To make it well you need two things: arepas cooked correctly (crisp shells, tender pillowy interiors) and chicken salad seasoned to brightness, not blandness. Together they are one of South America's great sandwiches.

Ingredients

Serves 4

• 2 cupsP.A.N. precooked white cornmeal (harina precocida)
• 2.5 cupswarm water
• 1 tspfine salt
• 1 tbspneutral oil (in the dough)
• 2 tbspneutral oil for cooking
• 2chicken breasts, poached and shredded (about 350 g)
• 2 largeripe Hass avocados
• 5 tbspgood mayonnaise
• 1 smallwhite onion, very finely diced
• 1 small bunchcilantro, finely chopped
• 1lime, juiced
• salt and freshly ground black pepper

Instructions

1. 1

   Make arepa dough

   In a wide bowl, whisk salt into warm water. Slowly add the precooked cornmeal in a steady stream, whisking, then switch to your hands. Add 1 tbsp oil. Knead for 2 minutes until smooth — the dough should feel like soft play-doh, not sticky and not crumbly.

2. 2

   Rest

   Cover with a damp cloth and rest 5 minutes; the cornmeal absorbs water and firms up.

3. 3

   Shape

   Divide into 4 balls. Flatten each into a 1.5 cm thick disc, smoothing the edges with damp fingers so they don't crack.

4. 4

   Sear, then bake

   Heat 2 tbsp oil in a heavy skillet over medium. Sear each arepa for 4 minutes per side until golden with mild blistering. Transfer to a 200°C oven for 10–12 minutes until they sound hollow when tapped.

5. 5

   Make the filling

   Mash one and a half avocados roughly with a fork. Mix with shredded chicken, mayonnaise, onion, cilantro, and lime juice. Season generously with salt and pepper. Dice the remaining half-avocado and fold through gently.

6. 6

   Split and stuff

   While still hot, slice each arepa horizontally most of the way through, leaving a hinge. Pry open with a fork (it will steam beautifully) and stuff generously with the chicken-avocado mixture.

7. 7

   Serve

   Eat with your hands while the shells are still hot and crisp and the filling is cool and creamy.

Variations

• •

  Domino: black beans and white cheese filling.

• •

  Pelúa: shredded beef and yellow cheese, slightly messy and beloved.

• •

  Vegan reina pepiada: replace chicken with shredded oyster mushrooms or hearts of palm.

Storage

Eat fresh. Refrigerate cooked arepas plain (no filling) up to 2 days; toast in a dry pan to revive. Chicken salad keeps 2 days refrigerated.

Frequently Asked Questions