Masa harina and Masarepa are both made from ground corn, but they are not the same product. Masa harina is made from dried, ground corn that has been treated with lime water (calcium hydroxide), while Masarepa is made from fresh, cooked corn that is ground and doesn't usually contain any additives. The difference in processing gives each flour a unique texture and flavor - masa harina is more finely ground and has a softer, doughy texture, while Masarepa is coarser and gives baked goods a more firm, cake-like texture. When it comes to flavor, masa harina has a milder taste than Masarepa, which can be quite bland on its own. For this reason, masa harina is often used in sweet dishes like cookies and cakes, while Masarepa is more commonly used in savory dishes like arepas (a type of cornmeal patty).