Arepas are common in the cuisines of Venezuela and Colombia.
Outside view
Front counter
Ingredients
Upper half of the menu. As it says, all arepas are served with coleslaw.
Garlic mayo, Scotch Bonnet hot sauce, and salsa verde, respectively. All three sauces are great with the arepas! If you can't take heat, don't use the scotch bonnet hot sauce. I really love spicy food, and yet, when I placed a drop of the hot sauce on my arepa, my face almost melted off my head.
Reina Pepiada Arepa. This has roasted chicken, cilantro, avocado, and red onions in it. Though the individual ingredients themselves are quite boring on their own, the manner in which they were combined and proportioned was brilliant. The chicken was the main ingredient of the arepa, but it was greatly enhanced by the sweet creaminess of the avocado, the zesty flavour of the onions, and the fragrance of the cilantro. The flavours were very well balanced; the arepa was delicious!
Carne Mechada Arepa. It has shredded flank steak, garlic, tomato, pepper, and cumin. Though the flavour was also very well balanced, the beef's texture was too tough. In steak-standards, the meat was very tender, however, it didn't belong in an arepa, since the dough fell apart every time I bit into it, while I made a huge mess trying to bite into the beef. Having said that, the amazing flavours compensated for the arepa's crumbliness.
Adobo roasted pork arepa. This is not to be confused with the Filipino adobo, which is generally more salty and sour. South American adobos are milder, just like this one, seasoned with caramelized onions and annatto. The flavour wasn't bad, but I feel that a little bit more salt would have perfected it.
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