Since Venezuela is credited for pioneering the Arepa movement in the US, we decided to take a trip to Brooklyn's Caracas Arepa Bar (718.218.6050/ 291 Grand St. b/w Havemeyer St. and Roebling St.). The main difference is that the Venezuelan arepa is normally stuffed with various ingredients while the Colombian dish is typically plain with cheese or just egg. I think we need to go to Miami or Caracas to get the "true" arepa: 'The Colombian arepa is a pretty big thing around here (tons of Colombians), but the Venezuelan arepa is … thought they were not the Venezuelan "arepas", but something Venezuelans call "cachapas". The ingredients tend to be a bit more sparse than in Venezuela. Venezuelan arepas went from a rounder more savory bread-like arepa to an entirely new cuisine after the ‘50s, when they just started making it more into a sandwich. In Colombia, arepas are most commonly eaten with breakfast as a side dish, but of course can be eaten as an accompaniment to meals throughout the day. Historically, experts assure that native tribes that lived both in Colombia and Venezuela started cooking with corn around 3000 years ago; there is evidence of ancient cooking utensils for the making of arepa in both nations. It’s just basically a thin arepa with melted cheese in the middle. Colombian arepas [are] more of a sweet corn flavor profile.