Thursday, April 17, 2014

Arepas de Choclo: Sweet Colombian Corn Cakes

May 4, 2010 6:09 am by: 3 Comments

The arepa is a corn-based bread that traces back to the Northern Andes of Colombia and neighboring Venezuela. It’s served in one form or another with nearly every dish in Colombian restaurants.

My absolute favorite arepa is the arepa de choclo, a sweet corn arepa griddled with white farm cheese on a round pan called asador de arepas. I first experience this sweet corn cake as a teenager. My good friend’s grandmother — a Colombian native who didn’t speak a lick of English — would cook them for us as hot snacks.

I get my fix on at two local eateries.

Las Arepas de Julia (4044 Lawrenceville Hwy, Lilburn, 770.559.4094)
At this unsuspecting little storefront in Lilburn, you’ll find the city’s best Colombian fare by far, as well as the finest arepas in town. Here, the uber moist arepas de choclo arrives the size of a large human hand. It’s freshly griddled, wearing a splotchy outer char. The center is filled with stringy white cheese. These are the closest to what I remember eating as a teenager.

La Churreria (3336 Buford Highway, Atlanta, 404.477.1811)

This quirky little Colombian bakery hole-in-the-wall scores high praise from the local food writers for offering skillfully prepared baked goods in a down to earth, humble storefront.

I turn to the arepas de choclo here for a quick fix when I don’t have the time to drive all the way to Lilburn. These griddled corn cakes are made earlier in the day and sit in a warming glass display case. The version at this fun little bakery might lack that splotchy char and freshness compared to those served at Las Arepas de Julia way up I-85, and the cheese isn’t the least bit stretchy, but they are tasty, warm and studded with little bits of corn. The edges are more defined, the cakes slightly thicker, and my gas tank takes less of a hit. Over all, La Churreria is certainly a worthy version.

Arepas de Choclo: Sweet Colombian Corn Cakes Reviewed by on . The arepa is a corn-based bread that traces back to the Northern Andes of Colombia and neighboring Venezuela. It’s served in one form or another with nearly eve The arepa is a corn-based bread that traces back to the Northern Andes of Colombia and neighboring Venezuela. It’s served in one form or another with nearly eve Rating: 0

Comments (3)

  • Anna Fishman

    Tom, I love arepas! Wish I was back in Atlanta more often to try them! A great place to go next time you’re in New York:

    http://www.caracasarepabar.com/manhattan.php

    The plain cheese are good, but the shredded beef/plantain/black bean/white cheese arepas are insanity.

    Thanks for the tip!

  • Paula

    In Norcross on 5730 Buford Hwy, in La Churreria Bakery, a big and pretty place after waiting a in line I discovered that the people that enter excitedly asked for the Arepas De Chocolo. So I followed their example and I orderd 3 along with a drink call avena helada. Its a sweet oatmeal drink. I sat down in the nice place they have inside called Mr. Valdez, I had the most tasty thing I have EVER had in my life. They are the BEST arepas de chocolo in the world. I have had many, many more but they don’t even compare to the taste of this. I heard a little while of nice tropical music. When I left I still found the place with a long line of people with big smiles on thier faces because of what they were about to buy. Once again Arepas de Chocol are sweet corn cakes that have sweet corn, cheese , and if you have not tried then you have no idea what you are missing out on.

  • Cliff Hanger

    Glad to hear La Churreria is still going strong. Sensational hole in the wall.

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