White corn arepa, unsalted

They also call it arepa Antioqueña, because in this area of Colombia it is usually consumed without salt, they are thin and are generally eaten roasted, at the time of cooking over wood or fire, salt is usually added on it and butter or margarine, in this Particular region of the country is consumed a lot in replacement of other products such as bread or some other accompaniment to breakfasts or snacks. Due to its low cost and easy preparation, as well as its nutritional contributions, it has become popular not only in Colombia but throughout Latin America.