Question 1

True or false: Arepas are naturally gluten-free because they are made solely from cornmeal.

Accepted Answer

True. Corn is gluten-free, and traditional arepa dough uses only cornmeal, water, and salt. This makes them a popular option for people with celiac disease.

Question 2

True or false: Arepas are always made from wheat flour, similar to pita bread.

Accepted Answer

False. Authentic arepas use pre-cooked cornmeal (masarepa), not wheat flour. Wheat flour arepas exist but are a modern, less common variation.

Question 3

True or false: Arepas are a type of tortilla that originated in Mexico and spread to South America.

Accepted Answer

False. Arepas are distinct from tortillas. They originated in northern South America (Colombia/Venezuela), not Mexico. Tortillas are thinner and made differently.

Question 4

True or false: Arepas predate the arrival of Europeans in the Americas by thousands of years.

Accepted Answer

True. Indigenous tribes like the Caribs and Taínos made arepas from ground corn long before Columbus. The name comes from the indigenous word 'erepa.'

Question 5

True or false: In Venezuela, arepas are typically split open and stuffed with fillings, while in Colombia they are often eaten plain on the side.

Accepted Answer

True. Venezuelan arepas are thick, split, and stuffed (like a sandwich). Colombian arepas are often thinner, eaten plain, or topped with butter or cheese.

Question 6

True or false: You can make arepas using leftover cornbread crumbs mixed with egg as a binder.

Accepted Answer

False. Real arepa dough is a simple mix of masarepa, water, and salt—no eggs or breadcrumbs. Adding those would create a different, denser patty.

Question 7

True or false: Arepas are deep-fried, which makes them significantly higher in calories than a slice of bread.

Accepted Answer

False. Arepas are usually griddled, baked, or fried on a comal with minimal oil. Deep-frying is rare. Their calorie count is similar to a roll of bread.

Question 8

True or false: Corn used for arepas must be treated with lime (calcium hydroxide) to make the dough pliable.

Accepted Answer

True. This process, called nixtamalization, is essential for masa dough. It makes the corn easier to grind and unlocks nutrients. Without it, arepas crumble.

Arepa Trivia Questions