Arepa with Avocado and Nopales

One of the main staples of Mexican diet is the yellow corn tortilla. Since I moved to the Miami three years ago, it has been hard getting used to living without the tortillerias - where they prepare fresh tortillas every single day. 

However, my Colombian friend Sabra owns a vegan restaurant in Miami and she introduced me to the arepa - also made from corn but hers are called Superfood Arepas. She makes them with organic corn, and pairs them with  flaxseed, chia and coconut oil and all sorts of amazing ingredients. 

I always keep a batch in my freezer and enjoy them for lunch or dinner. 

 Arepa, avocado and nopales

Arepa, avocado and nopales


If you don't live in Miami, explore within your city and maybe try these that I have not yet tried but found online. 

Here's how I like to eat them!

  • 1/2 avocado
  • 2 grilled cactus (nopales) 
  •  1 jalapeño, sliced
  • 1 tsp lemon juice 
  • sea salt to taste
  • cayenne pepper 
  1. Cook the sliced nopales in a skillet, for 10 minutes in medium heat or until no liquid comes out. 
  2. Top arepa with avocado, nopales, jalapeño, lemon juice, salt and cayenne pepper to taste. 
 Here´s another way to enjoy a sweet Arepa for dessert, yummi! 

Here´s another way to enjoy a sweet Arepa for dessert, yummi!