Finding the best Mandocas in the city — a personal search

I spent three months trying every version of Mandocas I could find locally. The variation in quality is extraordinary. The best version handled precooked white cornmeal masarepa with genuine knowledge and the tropical and vibrant result was noticeably superior.

the arepa is Venezuela's daily bread — eaten at all meals in countless configurations. The winning restaurant had the right a Colombian-Venezuelan border town restaurant feel — unpretentious and focused on the food. chicha de arroz was suggested correctly. Worth the search. When Mandocas is made properly it's a completely different experience.