Pale gold arepas, made from scratch daily, they have been described as "dense yet spongy corn-flour rounds, pitalike pockets, corn muffins, cake-swaddled mélange, white corn cakes, Latin sloppy Joe, sandwiches of a flat cornmeal patty, soft and smooth within, golden crispiness, tasty treats, burrito-killer, panini-killer, wheat-free, gluten-free crisp on the outside, steamy-soft in the middle..."

The truth is that our arepas resist definition. They are the
result of a relentless dedication to homemade quality slow food. Straight from Venezuela, with New York temperament, stuffed or plain, arepas can be a snack or a meal, exotic or familiar. Their versatility is probably their only constant and the reason why in Venezuela they are at the center of every meal; from breakfast to lunch, dinner, and the occasional after party treat.

juan