What makes an ‘Encanto’ arepa so magical? A Colombian chef uncovers the secret behind its healing power.

In ‘Encanto,’ Mirabel Madrigal tells her mother, Julieta, 'You just healed my hand with an arepa con queso,' holding a cheesy corn cake – a symbol of comfort.

Julieta responds, 'I healed your hand with love,' embodying the film's theme of emotional connection.

The Oscar-winning 'Encanto' follows the Madrigal family, where everyone, except Mirabel, possesses magical abilities. Rooted in Colombian culture, the film highlights the arepa as an iconic dish central to daily life and family traditions.

Carmen Angel, chef and co-owner of Carmen Restaurants in Cartagena and Medellín, Colombia, describes arepas as 'ultimate comfort food,' an everyday staple that is deeply woven into Colombian culture.

For Colombians, arepas are more than just food – they are their version of bread, says Alejandro Osorio, co-owner of the New York City-based Arepa Lady, with locations in Queens and Brooklyn. These versatile cakes are enjoyed at any meal, and while they come in many variations, at their heart, arepas are made from cornmeal.

The corn used in arepas undergoes nixtamalization, a process where the tough outer shell is removed using limewater. Once softened, the corn is ground with a pinch of salt into dough, then shaped into a thin patty and grilled over an open flame, explains Angel.

The type of arepa you enjoy varies depending on the corn used, the ingredients added to the batter, and the regional influences that shape the recipe.

One sweet variation, the arepa de choclo, is made with fresh sweet corn. At places like Arepa Lady, these arepas are often served with butter and cheese, or with meat tucked inside upon request. The restaurant also serves arepas de queso, similar to the one Mirabel enjoyed in 'Encanto,' made with mozzarella cheese incorporated into the dough.

Along the Colombian coast, locals prepare a unique version by frying an arepa with an egg inside, says Osorio. In Medellín, his hometown, arepas are sold as a popular street food, often topped with sweetened condensed milk for an extra touch of indulgence.

The arepa’s adaptability reflects its widespread popularity among all Colombians, says Angel. Its numerous variations also highlight how foods rooted in Indigenous traditions continue to thrive, even as modern influences reshape culinary practices.

‘Arepas are one of those dishes that almost every Colombian enjoys daily, regardless of their social status, where they live, or their religious beliefs,’ Angel explains.

Healing Properties

Beyond being a cultural staple, arepas also offer nutritional benefits. Rich in vitamins C and A, they support immune function and eye health. According to Andie Lee Gonzalez, a registered dietitian from Palmview, Texas, Vitamin C provides antioxidants and boosts immunity, while Vitamin A plays a key role in maintaining retinal health and vision.

An average serving of arepa contains about 15 to 20 grams of carbohydrates, so Gonzalez recommends pairing them with vegetables, low-fat dairy, or lean protein to create a more balanced meal.

While arepas may not literally heal a wound like in 'Encanto,' Gonzalez points out that the film's deeper message about the dish is about how 'the staple foods in our cultures are integral to our daily lives.'

‘When I watched that part of the movie, it really highlighted how our Hispanic and Latinx communities use food as a way to heal the soul,’ Gonzalez reflects.

Arepas de Queso

(Colombian Cheese Arepas)

Create your own cheesy arepas by following Chef Carmen Angel's recipe. While Angel uses the Colombian queso Paipa, mozzarella can be an excellent alternative. These arepas make a great snack, pair wonderfully with scrambled eggs for breakfast, or can be topped with your favorite ingredients like avocado, chorizo, grilled chicken, and tomato for a Colombian-inspired lunch.

Yields 6 arepas

Preparation and cooking time: 25 minutes

Ingredients

• 1 cup of cornmeal

• ½ teaspoon of salt

• 1/3 cup of warm water

• 1/3 cup of milk

• 3 tablespoons of unsalted butter, softened to room temperature, plus extra for greasing the pan

• 1 cup of grated mozzarella (or any other meltable semi-hard cheese such as Gruyère or fontina)

• Extra cheese for melting inside the arepa (optional)

Directions

1. In a medium-sized bowl, combine the cornmeal and salt with warm water. Use your hands to mix everything together until a dough, or masa, forms.

2. Add the milk and continue mixing until fully combined.

3. Work in 3 tablespoons of softened butter, mixing it in thoroughly. Then, add 1 cup of cheese and stir to combine.

4. Heat a large skillet over medium-low heat.

5. Divide the dough into 6 equal ‘patties’ or disks, ensuring they are no thicker than ½ inch by shaping them with both hands.

6. Place a small amount of butter in the skillet and swirl it around to coat the bottom.

7. Cook the arepas for 5 to 6 minutes on each side, or until they are golden brown. Remove from the heat when done.

8. If you prefer, use a knife to carefully slice open the warm arepas and stuff them with more cheese of your choice. To melt the cheese, place the filled arepas in a toaster oven or return them to the skillet over low heat.

Recipe provided by Carmen Angel of Carmen Restaurant Group in Colombia.

Top caption: A chef prepares arepas in the kitchen of Arepa Lady in the Queens borough of New York City on January 27, 2022.