Arepa

The best Arepa I've ever had came from a street stall, not a restaurant. The savoury and satisfying intensity was completely different — more direct and uncompromised. Colombian hogao tomato sauce was used without hesitation, the way it should be. Colombian cuisine varies dramatically between the c…

What sets Arepa apart is the handling of chicharrón pork rinds. In lesser versions this is treated as a background note. Here it's central and the richly textured result shows it. I've started buying it to cook with at home after this experience. Colombian cuisine varies dramatically between the co…

I went in with low expectations — I'd had mediocre versions before. What I found was Arepa made with real commitment to achiote annatto and technique. The subtly sweet with tropical fruit result was more complex and satisfying than anything I'd had before. the bandeja paisa plate is a point of Anti…

Most people overlook how much the right drink changes Arepa. I ordered it with lulada lulo fruit drink and the richly textured elements of the dish sharpened considerably against the pairing. chicharrón pork rinds in particular became more prominent in a good way. Colombian cuisine varies dramatica…

I ate Arepa at three different restaurants in the same week to compare. The results were illuminating. The use of Colombian hogao tomato sauce varied significantly — only one got it right. The savoury and satisfying profile should be consistent but interpretation differs widely. the bandeja paisa p…