At Arepa Mazorca, every arepa we serve tells a story. It’s not fast food—it’s a handcrafted experience that begins with fresh corn and ends in a street-style bite full of flavor. Here’s how we make it, step by step.

Step 1: Selecting the Corn

It all starts with the star ingredient: fresh corn on the cob. We don’t use pre-cooked flour or industrial shortcuts. We choose sweet, tender corn with the perfect texture for hand-shucking and masa-making.

The quality of the corn defines the final flavor. That’s why we select each cob with care, making sure it’s just right.

Step 2: Hand-Shucking

Once selected, the corn is shucked by hand. This step may seem simple, but it’s essential for preserving the natural texture and sweetness of the kernels. By doing it manually, we avoid crushing or oxidizing the corn.

This hands-on approach is part of what makes our arepas so unique. Every kernel matters.

Step 3: Cooking the Corn

The kernels are then cooked slowly in water—no salt, no additives. The goal is to soften the corn while keeping its original flavor intact. Depending on the variety, this process takes about 30 to 45 minutes.

Once cooked, the corn is cooled before moving on to the next step.

Step 4: Grinding and Masa Formation

Here’s where the magic begins. The cooked corn is ground into a soft, slightly textured dough. We don’t aim for a perfectly smooth consistency—we want the grain to be felt, the artisanal touch to be tasted.

No preservatives. No added flour. Just corn—and sometimes a touch of artisanal butter for extra smoothness.

Step 5: Shaping the Arepas

With the masa ready, we shape each arepa by hand. Size and thickness are carefully chosen to ensure even cooking and the perfect balance between crispy and tender.

No molds. No machines. Just skilled hands and experience.

Step 6: Griddle-Roasting

The shaped arepas go onto a hot griddle, where they roast slowly. This step is key: the fire gives them that smoky flavor and golden crust that defines our style.

Each arepa is flipped manually, watched closely, and cooked with patience. The sound of sizzling corn, the rising aroma—it’s all part of the ritual

Step 7: Filling with Flavor

Once roasted, the arepas are ready to be filled. This is where tradition meets creativity. At Arepa Mazorca, we use fresh, local ingredients prepared on the spot.

Some of our favorite combinations:

• Melted cheese with artisanal butter
• Shredded beef with fresh guacamole and house sauce
• Grilled vegetables with cheese blend and chimichurri

Every filling is designed for balance, freshness, and bold flavor. Nothing frozen. Nothing processed.

Step 8: Served Hot, Street-Style

The final step doesn’t happen in the kitchen—it happens on the street. At our pop-ups, fairs, and events, we serve arepas hot off the griddle, with a smile and a story behind every bite.

Our food truck isn’t just a kitchen—it’s a cultural space. A place to connect, share, and celebrate flavor.

More Than a Recipe—It’s a Purpose

That’s how a Mazorca Arepa is made. No secrets, just dedication. From the cob to the filling, every step is intentional, every bite is a tribute to authenticity.

Because for us, making arepas isn’t just cooking. It’s storytelling. It’s identity. It’s bringing the flavor of real corn to every corner of Massachusetts—one arepa at a time

Learn more in: arepamazorca.com