Making arepas is a small tradition passed down through generations. It starts with just a few ingredients: corn flour, water, and a bit of salt. In many Venezuelan homes, someone wakes up early, mixes the dough by hand, and shapes it into round patties. There’s something special about that moment—the feel of the dough, the sound as it hits the hot pan, and the smell as it starts to cook. Some like them crispy on the outside and soft inside. Others bake them or fill them before grilling. No matter how it’s made, the process brings people together. It’s not just cooking. It’s sharing a piece of culture, one arepa at a time.