Arepa croquante by Chef Mario Valles.

Colombian recipes






Mario Valles

Mario Valles, chef at Restaurante Hortensio (Madrid) offers us a very tasty appetizer made with GOYA white maize flour, ideal for sharing with friends or family, a recipe with flavour.

Ingredients Preparation Share




  • 1 package of of White Masarepa
  • 1 clove of garlic
  • 1 pinch of salt
  • 1 tablespoon of butter
  • 2 cup of milk
  • 1 piece of tomato
  • 1 emulsion of rocoto and greek yogurt
  • 1 package of sweet corn
  • 1 sheet of smoked lardo
  • 1 sprout of cilantro
  • 1 piece of of Avocado Hass in half



  1. Infuse the milk with the garlic and thyme and gradually add to the cornflour.
  2. Stir until a firm dough is formed.
  3. Immediately add the cubed butter.
  4. Leave to rest for five minutes or until the dough can be handled.
  5. Knead to a smooth texture, adjust and add salt.
  6. Roll out the dough on greaseproof paper with a rolling pin into a very thin sheet of dough.
  7. Deep freeze, mould, bake and leave to cool. Then place the prepared emulsion on top and decorate to taste with pieces of avocado, etc. and enjoy. 

Products for the recipe

Masarepa blanca

Masarepa blanca

view Product Flecha
Aguacate Hass en mitades

Aguacate Hass en mitades

view Product Flecha

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