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 arepas resist definition. They are the result of a relentless dedication to homemade quality slow food. Straight from Venezuela, Caracas Arepas Bar is located in Manhattan's East Village, but has its original location in Williamsburg Brooklyn. The versatility of arepas is probably the reason why in Venezuela they are at the center of every meal; from breakfast to lunch, dinner, and the occasional after party treat.
Kevin had the De Guasacaca for $5.75 which is filled with Venezuelan guacamole and paisa cheese. I had the La Jardinera for $6.00 stuffed with grilled eggplants, sundried tomatoes, caramelized onions and guayanés cheese. Both were delicious and so filling that the sidekick Yoyos for $5.00 (fried sweet plantain balls stuffed with white cheese) were really not needed but still tasty.