Maize in Creole cuisine has a deep connection to Taíno cooking. The chronicler Angleria, cited by Juan Nina in the work El origen de la cocina dominicana (2007), refers to maize: "Corn bread is healthier for the inhabitants of those regions than wheat, because it is digested more easily; this agrees with physical reason, because, since it is not cold, the extremities do not send heat to the entrails."

Across Latin America and the Caribbean, since pre-Columbian times, maize was fundamental in the diet of its inhabitants. Like cassava, it was consumed in different ways and had a sacred character. Among the Maya, maize was considered divine: they worshipped Centeoti, god of maize; Gilonen, goddess of tender corn cobs; and Llamatecuhtli, goddess of dried corn cobs. In addition, they believed that the first man had been made of maize. For this reason, researchers point out that its cultivation and consumption date back three or four millennia.

On the island, maize consumption increased with the arrival of the Canarians in the 17th and 18th centuries, who incorporated this ingredient into their dishes. In the Dominican Republic there are different variants of what is known as arepa. In the case of Dominican arepitas, they are prepared fried with cornmeal. They are very popular and easy to prepare, and they are enjoyed in different ways: as a side dish, a main course, a snack, finger food, or breakfast. It is traditional to serve them with a cup of hot chocolate in Dominican homes. They are also known as Dominican cornmeal fritters, and they are frequently included on appetizer menus in restaurants across the country.

Ligia de Bornia, in her historical recipe, notes that the charm and magical touch of these arepitas is achieved by adding a little anise and white sugar. In her work, she calls the preparation "Arepitas de maiz tierno," recommending that they be enjoyed hot.