Arepas and pupusas are two of the most iconic and comforting foods in Latin American cuisine. While they share similar base ingredients—namely corn flour—their preparation methods, cultural roles, and flavor profiles make them distinct staples in their respective countries of origin: Venezuela and Colombia for arepas, and El Salvador for pupusas.
Both are affordable, portable, and deeply satisfying, but understanding what sets them apart will help you choose the right option for your next catered event—or better yet, offer both and watch your guests debate their favorite!
What Are Arepas?
Arepas are round, unleavened cornmeal cakes made with masarepa, a pre-cooked corn flour that creates a tender, slightly chewy interior and crispy exterior. Arepas originated from indigenous peoples in pre-Columbian South America and have become culinary cornerstones in both Colombia and Venezuela.
Colombian Arepas are typically minimalist, thin, and lightly grilled or fried. They're often eaten plain or with cheese, used to scoop up other foods, or served as a side dish.
Venezuelan Arepas are thicker, smaller, and always stuffed with generous fillings. They function more like a sandwich and serve as a meal on their own.
On CaterCow: Try Pica Pica’s Venezuelan Arepas in San Francisco or Costas’ Colombian Arepas in New York.
What Are Pupusas?
Pupusas are El Salvador’s national dish—a thick, griddle-cooked corn tortilla stuffed before cooking with ingredients like cheese, beans, or pork. Made from masa harina (a nixtamalized corn flour), pupusas have a richer corn flavor and denser texture compared to arepas.
The most traditional pupusas are:
- Pupusa Revuelta (mixed): filled with pork, beans, and cheese
- Pupusa de Queso: filled with melty Salvadoran cheese
- Pupusa de Frijol: filled with creamy refried beans
Pupusas are always paired with curtido, a lightly fermented cabbage slaw, and salsa roja, a tangy tomato sauce—creating a balanced and flavorful eating experience.
On CaterCow: Order Pupusa packages from Jaddi's Salvadorian Catering in Washington DC.
Arepas vs Pupusas: Head-to-Head
| Feature | Arepas | Pupusas |
|---|---|---|
| Origin | Colombia & Venezuela | El Salvador |
| Corn Base | Masarepa (precooked cornmeal) | Masa Harina (nixtamalized corn dough) |
| Stuffed Before Cooking | No (Colombian), Occasionally (Venezuelan) | Always stuffed before cooking |
| Typical Fillings | Cheese, shredded meats, avocado chicken salad | Cheese, beans, pork (revuelta), loroco |
| Texture | Crispy exterior, soft or chewy inside | Soft and dense, slightly crispy when grilled |
| Serving Style | Eaten plain (Colombia) or stuffed (Venezuela) | Always served with curtido and tomato sauce |
| Common Meal Role | Snack, side (Colombia) or full meal (Venezuela) | Main course or hearty snack |
| Popular Pairings | Cheese, butter, meats, avocado | Curtido (cabbage slaw), salsa roja |
| Preparation Methods | Grilled, baked, or fried | Always griddle-cooked (comal) |
| Handheld Friendly? | Yes | Yes |
| Gluten-Free | Yes | Yes |
Which One Should You Order?
If you're hosting an event with guests who love interactive eating and custom builds, Venezuelan arepas are perfect. Set up a “Build Your Own Arepa Bar” with fillings like carne mechada, reina pepiada, and plant-based options.
If you're planning a catered lunch and want something hot, hearty, and ready to serve, pupusas shine. They reheat beautifully, travel well, and deliver bold Salvadoran flavor in every bite—no customization needed.
Why They're Perfect for Catering
✅ Both are gluten-free
✅ Easy to eat without utensils
✅ Reheat well without losing texture
✅ Portable and mess-free
✅ Crowd favorites with cultural flair
Whether you're catering for a corporate lunch or a cultural event, both arepas and pupusas bring warmth, tradition, and comfort to the table.
