NVM Review

By Warren Rojas

Areperas are as ubiquitous in Venezuela as McDonald’s are here. But, until recently, fried-cornmeal fans had nowhere to turn (nowhere worthwhile, anyway) for a fix of these stuff-’em-to-your-liking snacks.

Gracias a dios por la familia Claros-Ugarte.

Co-owner Juan Pablo said his family picked up a penchant for arepas while living in Caracas and have been preparing them for decades—first at the original La Caraqueña they opened in Bolivia and now in Falls Church.

“We were missing the arepas,” he said of the clan’s desire to recreate their favorite South-American comfort foods.

Younger brother and chef Raul—who spent part of this year at a Venezuelan culinary academy—noted that, in true Venezuelan fashion, the arepas have colorful nicknames, including: “Peluda” (beef and cheese), “Reina Pepeada” (chicken and avocado) and “Domino” (black beans and cheese).

A traditional carne mechada arepa summons golden dough (love that delectable crunch) crowded with slow-simmered, shredded beef still dripping with peppery tomato juices. Add some grated queso paisa (semi-soft, country cheese) for a salty snap. Meanwhile, the reina pepeada folds steamy chicken and mashed avocado into a lush poultry filling better than your average chicken salad.