Luckily for arepa lovers, there are three outposts of this charming franchise, in three different boroughs - we’re partial to the Rockaways location, which is basically on the beach and has an especially good-times vibe - and the arepas are created equally at each (though the menus vary slightly). Get the excellent pabellón, filled with chewy shreds of stewed beef, slices of sweet plantain, black beans, and thick curls of cheese or a fantastic version of reina pepiada (chicken salad) made with warm, gently pulled dark meat and big chunks of ripe avocado.Ĭaracas’s pabellón: They taste even better at the beach. You can watch this process, if you like - the cast-iron griddle is behind the long glass counter where the pizzas and Venezuelan buffet are displayed - and it’s well worth the wait, resulting in arepas with crisp, charred edges and soft, but not mushy, interiors. Grilled ones (as opposed to fried) take about 20 minutes, warns the menu, because, impressively, they’re grilled fresh to order, instead of grilled and reheated, as they seem to be at many places. But the arepas get first billing for a reason. Despite the name, it looks much more like the latter, and a totally nondescript one at that. One might describe TuArepa Pizza Cafe - which is tucked away on a rather dreary block of Forest Hills, across the street from a branch of Mount Sinai medical offices - as an arepa bar masquerading as a pizza parlor.
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