Women in Food Series and Arepas de Reina Pepiada
Last week I had the honor of being a guest chef at Seven Acre Dairy Company’s Women in Food series, a beautiful evening that brought together 45 guests for a sold-out event. It was more than just a cooking class—it was a celebration of food, culture, and storytelling. I had the joy of sharing pieces of my Venezuelan background while guiding everyone through the making of one of my country’s most beloved dishes. The energy in the room was warm and engaging, and it was clear how much the guests appreciated not only the flavors but also the stories that connected me to the dishes.
The night featured a four-course meal, with guests getting the chance to prepare one of the courses themselves: the iconic Arepa de Reina Pepiada. This dish, filled with a creamy chicken, avocado, and mayo salad, holds a special place in Venezuelan kitchens. Teaching it and then watching everyone’s excitement as they shaped their own arepas was a highlight of the evening. I’m delighted to share that recipe here, so you can bring a taste of Venezuela into your own home. Let’s get cooking!
Arepas – Venezuelan Corn Pockets
Arepas (Makes about 6, depending on size)
Ingredients:
- 2 cups precooked corn flour (Harina P.A.N. preferred)
- 2 cups water
- A splash of cooking oil
- Salt, to taste
Method – To Make the Dough:
- In a large bowl, combine the water, splash of oil, and salt.
- Gradually add the corn flour, mixing with your fingers. (Hands work best here!)
- Knead until the dough is soft and pliable with no lumps.
- Shape into golf ball–sized portions and flatten gently with your palms.
- Smooth the edges with damp hands, shaping into disks.
- Place disks on a flat surface and cover with a damp kitchen towel until ready to cook.
Method – To Bake Arepas:
- Preheat oven to 385°F.
- Heat a flat iron or large non-stick pan over high heat. Add a splash of oil and spread evenly with a paper towel (the surface should smoke slightly).
- Place arepas on the hot surface, reduce heat to medium, and cook until they release easily. Flip and cook until both sides are golden with dark spots.
- Transfer to a sheet pan with a wire rack and finish in the oven for about 12 minutes, or until they puff slightly and sound hollow when tapped.
Arepa Fillings
Reina Pepiada – Chicken & Avocado Filling
Ingredients:
- 1 large chicken breast, cooked and shredded
- ¼ cup red bell pepper, diced
- ¼ cup red onion, diced
- 1 ripe avocado, diced (reserve half for topping)
- 1 clove garlic, minced
- 1 tablespoon lemon juice
- ¼ cup mayonnaise
Method:
- In a medium bowl, combine shredded chicken, bell pepper, onion, half the avocado, garlic, lemon juice, and mayonnaise. Mix well.
- To serve, slice the arepa open on the side to create a pocket (without cutting through).
- Fill generously with the chicken mixture and top with the remaining diced avocado.
Cook’s Note: This is my personal version of the classic Reina Pepiada. Traditionally, the filling is chicken and potato salad with plenty of mayo, topped with avocado.
