Arepas are a daily fixture of our table. When I say daily, I mean DAILY: when we don’t eat arepas for breakfast, we eat them for dinner. The best arepas, in my opinion, are done telita-style. In other words, skinny as a thread (translated in Spanish as tela, hence the name telita) and homemade on a budare pan or comal, as it’s called in Mexico. The arepas in this post are the classic telitas, stuffed with one of my all-time favorites: tuna salad with mayonnaise, some chopped onion, diced tomato, and a few leaves of fresh cilantro.These arepas were cooked on an iron budare —courtesy of Flatout, the flatbread brand that I’m extremely happy to work with and be sponsored by— which is perfect not only for arepas but for making cachapas. The mayonnaise I used for the salad was sent my way by Just Mayo for my review, and I must say it did not disappoint me. In fact, it’s me and my family’s latest culinary addiction.Without further ado, I share my recipe for one of the best arepa stuffings out there, and my personal favorite: tuna salad with mayonnaise.Click to see how to make traditional Venezuelan arepas.
I am a writer who cooks or a cook who writes: the order of the qualities does not alter the product. Since 2010 I made SAVOIR FAIRE the place where my two passions converge and now I develop recipes professionally and work as a strategist and creator of digital content, including the production of cooking videos.