More than 2,900 years ago, in the lands known today as Colombia and Venezuela—various indigenous communities were already cultivating corn. Their processes were rudimentary; they soaked, removed the husk, and ground the corn, turning it into a dough, which was cooked in hot clay at that time. Over the centuries, new ingredients were incorporated due to the arrival of the Spaniards. By the mid-20th century, the production of arepas evolved with precooked flour, making it one of the main ingredients in Latin America.