While both gorditas and arepas are corn-based flatbreads often stuffed with fillings, the key difference lies in their origin and the type of corn flour used: gorditas are typically from Mexico and made with “masa harina” (nixtamalized corn flour), while arepas originate from Venezuela and Colombia and are made with “masarepa” (pre-cooked corn flour), resulting in a slightly different texture and cooking method; gorditas are often thicker and deeper fried, while arepas tend to be thinner and cooked on a griddle.
Las Cruces, New Mexico favorites with ground beef or venison in little hot pocket type corn buns.
