Crispy on the outside and tender in the center, Arepa Reina Pepiada is a Venezuelan corn cake generously filled with a creamy, tangy chicken-and-avocado salad. This classic is simple to make with a handful of accessible ingredients and works equally well as an appetizer or a satisfying main course alongside a fresh salad or grilled vegetables.
The chicken salad filling is Whole30- and Paleo-friendly, while the arepas themselves are not. However, they are naturally gluten-free, making them a great option for many dietary preferences.
What Are Arepa Reina Pepiada?
The name “reina pepiada” has a story behind it: in 1955, after Susana Duijm became Miss World, the Álvarez brothers and their mother, María de los Santos Álvarez, who ran a well-known arepera in Caracas, created an arepa in her honour. They called it the “reina pepiada,” which loosely translates to “curvy queen.” The arepa is a thick cornmeal pancake typically split and filled with a luscious chicken salad made from shredded chicken, mayonnaise, onion, avocado, and cilantro. Today, it’s one of the most beloved arepa fillings across Venezuela—simple in concept but richly flavorful.
I first tasted Reina Pepiada at friends’ home, where a squeeze of fresh lime and a pinch of Tajín elevated the dish. Those small touches brighten the salad and add a subtle spice that complements the creaminess.
What You Need for Arepa Reina Pepiada
- Pre-cooked cornmeal: Use fine-ground, pre-cooked cornmeal labeled for arepas (often called masarepa). Popular North American brands include Doñarepa and P.A.N. Do not substitute masa harina.
- Pre-cooked chicken: Roast, poach, or use rotisserie chicken—leftovers work great. Shred the meat by hand for the best texture.
- Onion: Sweet white onion is ideal because it’s milder and won’t discolor the salad. If using yellow onion, rinse it briefly under cold water to reduce sharpness. Red onion will change the salad’s color slightly but remains an option.
- Mayonnaise: Use your preferred brand or homemade mayonnaise. Avocado-oil mayonnaises are a good choice for clean ingredients and a smooth texture.
- Avocado: Adds creaminess and a pale green color that makes the filling silky.
- Fresh cilantro: Provides herbaceous brightness. Substitute parsley if you dislike cilantro.
- Lime juice: Fresh lime cuts through the richness and brightens the flavors.
- Tajín (optional): A dash of Tajín adds a tangy, slightly spicy note that many enjoy, though it’s not strictly traditional.
Other arepa fillings…
Arepas are remarkably versatile. If you’re not making Reina Pepiada, try fillings such as black beans and cheese, scrambled eggs, cured meats, grilled vegetables, or slow-cooked stews like Venezuelan carne mechada. A little butter served hot and fresh is also delicious. For a fusion twist, picadillo-style beef makes an excellent filling as well.
Arepa Reina Pepiada
Ingredients
For the Reina Pepiada:
- 2 roasted or poached cold chicken breasts, deboned and skin removed (or substitute 4 chicken thighs)
- 1/2 medium white onion, finely chopped
- 1/4 cup fresh cilantro leaves, finely chopped
- 1/4 cup mayonnaise
- 1 ripe medium avocado, diced
- 3 tablespoons freshly squeezed lime juice
- 3/4 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- 1/4 teaspoon Tajín seasoning (optional)
For the Arepas:
- 2 cups warm water
- 1 teaspoon kosher salt
- 2 cups masarepa (fine-ground, pre-cooked cornmeal)
- 1/4 cup avocado oil, for frying
Instructions
For the Reina Pepiada:
- Shred the cooked chicken with your hands until you have thin strands. In a large bowl, combine the chicken with onion, cilantro, mayonnaise, diced avocado, lime juice, salt, pepper, and Tajín if using. Stir gently to combine, taste, and adjust seasoning with additional salt, pepper, or lime as desired. Cover and refrigerate until ready to serve; the filling will keep up to 5 days, though avocado may darken over time.
For the Arepas:
- In a large bowl, dissolve the salt in the warm water. Gradually add the masarepa while stirring until a uniform dough forms. The dough should be moist but not sticky and should hold together without cracking when flattened. Adjust with more masarepa or water if needed.
- Shape the dough into a ball and cover with a damp towel. Let rest for 10 minutes to hydrate.
- Divide the dough into four equal pieces for large arepas. Roll each into a ball and gently flatten into discs about 3/4 inch thick.
- Heat half the avocado oil in a large cast-iron or nonstick skillet over medium heat until shimmering. Fry the arepas in batches, 4 minutes per side, until golden brown and crisp. Add more oil as needed. Transfer cooked arepas to a paper towel–lined plate to drain.
- Use a sharp paring knife to make a horizontal slit along one side of each arepa to form a pocket. Fill generously with the Reina Pepiada mixture and serve warm. Leftover filling and arepas can be stored in the refrigerator up to 5 days; reheat arepas in a 350°F oven for about 10 minutes.