Arepas with Nopales: Colombia meets México

One of my first friends in Miami was Colombian, a really healthy “parcera” who introduced me to arepas. Arepas are to Venezuelans as tortillas are to Mexicans.  The difference between these two is the size and the corn, we like it thin so we can roll in to make Tacos and they like it thick so they can fill it with some delicious ingredients. 

I found these organic arepas made with Non-GMO corn, chia and quinoa at restaurant Manna in Downtown Miami and fell in love. They have a lot of flavor and can be topped with almost everything.

My favorite way to enjoy an arepa is a Mexican, with Nopales or Cactus pads, avocado and homemade salsa verde. Super simple, with lots of flavor and really nutritive.

Be sure to make a double portion of salsa “picosita” so you can enjoy it with your favorite food. 

These can be done with regular arepas or Ezequiel tortillas toasted untill crunchy.


  • 1 arepa or tortilla
  • 2 cactus pads
  • 1 avocado
  • 1/2 lemon
  • Salt and pepper to taste
  • For the salsa verde:
  • 10 green tomatoes
  • 1 medium red onion
  • 4 garlic cloves
  • 1 small cilantro fist
  • 2-4 jalapeño chiles (depending on how spicy you like it)
  • 1 cup organic chicken broth
  • 2 tbsp. Vegetable powder 
  • 2 tsp. Celery salt 

For the Salsa Verde:

  1. Bring a pot to medium heat with the chicken broth and add the ingredients.
  2. Boil untill tomatoes change color to a light green ans soft.
  3. Let them cool for 10 mins and blend until puree, not too long for you to still have some veggie pieces. 
  4. Store in a mason jar in the fridge. It lasts up to 1 week.

For the Arepa:

  1. Toast the arepa until lightly brown.
  2. Cream the avocado with lemon, salt and pepper. Spread it over.
  3. Cook the nopales untill dark green or until no liquid comes out.
  4. Top the arepa with the nopales and salsa verde.