Not the Southern grits you were looking for

What is an "arepa"? Whenever I encounter the arepa, this question invariably follows, whether it's a person asking the server, or the question (and answer) printed on a menu, website, chalkboard.

Despite its ubiquity in and around NYC at food trucks, street fair stands, and restaurants, this crispy, gooey South American street treat never seems to get a break. Well, friends, let me tell you a story about an arepa I met today, and hopefully, you'll want to meet some of her friends some time.

I've passed by Caracas Arepa Bar many times, and despite the constantly long lines and delicious smells weaving out the door and down the block, I've never actually walked in until today. And boy, am I happy I did. Have you ever said to yourself "self, I sure would love a snack that combined crispy and soft grits, fork-tender pork shoulder, and a sweet and spicy mango sauce"? Neither have I, but you can bet your bottom dollar that the "La de Pernil" is going to be a new constant in my snack fantasies.

[Image "borrowed" without permission from the Caracas Arepa Bar website gallery. If you want to see more Venezuelan food porn, head over to http://caracasarepabar.com/gallery.php]

I've had arepas before, Ecuadorian, Colombian, and the guys that do those delicious cheesy arepas at street fairs, but this was my first Venezuelan arepa, and it was a strong contender for favorite street food (even if it was, if we're going to be technical, in a restaurant). The cornmeal "shell" that held the entire package together was like a crispy, grilled grit pita shell, the center of which was perfectly gooey and soft. It was just small enough to be considered a snack, but not nearly large enough for all of the wonderful filling (which I was perfectly happy with). Protected inside that cornmeal shell was a very generous portion of roasted pork shoulder - fatty, tender, and piping hot. Two slices of fresh, juicy tomato. And slathered all over that beautiful cut of pig was a sweet and spicy mango sauce. I didn't have time to examine the sauce further as I had devoured 3/4 of the arepa before I snapped out of my arepa-induced trance, but you can be sure I will be returning, with my appetite, for round 2 with La de Pernil and, what I can only imagine to be, all the other delicious options on the menu.

If you have to ask, or read the section of the menu/website/chalkboard that says, "what is an arepa?", then my advice to you is to head over the Caracas and experience it for yourself. You'll thank me. [Gratitude is only accepted in USD and hugs]

Tip: if you don't mind cramped spaces, the "To-go" store (two doors down from their main East Village location) has seating, and will save you from waiting in line.