2/3/2024 0 Comments Arepa pica pica san franciscoWith its enticing sweet, corn bread-like flavor, it’s easy to see why this is the most popular dish on the menu. The cachapa is a sight to behold - a large, soft, griddled corn pancake folded over like a crescent moon, barely able to contain its filling of shredded beef, black beans, sweet plaintains and Monterey Jack. As my dining companion Candace so aptly nailed it: “It’s like ethnic chili.” Or the best Sloppy Joe you can imagine. It’s a stick-to-your-ribs blend of ground beef and pork with dark beer and chicharrones. It’s a soup you want whether you’re fighting a fever or feeling totally hardy.Ĭhile Negro is pure yum. This hearty vegetable soup has chunks of chicken, corn on the cob, potatoes and avocado in it. The chupa ($5 for a small) is always on the menu. I was only going to take a couple of sips, but I downed it in no time with a great big smile. It has the body of coconut water, a burst of citrus and a slight creaminess. If you’ve jumped on the current bandwagon over coconut water, wait till you taste this instead. The former is the sunny tropics in a glass, while the latter is positively addicting. But don’t pass up the signature Passion Fruit or Coconut Lemonade. There’s beer on tap, sangria, and wine to help put the fire out. Alongside were a rainbow of dipping sauces ($1 each), including Venezuelan guacamole made with Worcestershire sauce and honey a sweet-spicy ketchup a sweet-tangy tamarind one and pica’ pun, made with fiery habanero and mustard that’s pretty hard to stop eating even as your tongue starts a tingling. We nibbled on an assortment of sides ($3.99 each) that included crisp yuca fries, tajadas (sweet, soft plaintains with queso fresco) and tostones (fried green plaintains). Among the staples are pulled pork with tomatoes, avocado and aioli shredded beef with sweet plaintains, black beans and queso fresco and guiso - a stew of beef, chicken and pork. Eight are offered regularly, plus daily specials. Take your pick of arepa ($7.99), a grilled white corn flour cake cachapa ($8.99), a pancake made of sweet yellow corn or a maize’wich ($7.99), which has the shape of an arepa and the sweet corn flavor of the cachapa. While there are salads, soups and sides, the heart of the menu revolves around breads - all made from corn flour. “Pica pica” means “a little bit of this, a little bit of that” and that’s exactly what you’ll want when you see the tempting offerings available as you scan the wall menu, then order at the counter. A year ago, they opened their first San Francisco outpost in the Mission District, which is the one I visited when I was invited in to try the menu recently. Your food is nasty as hell my dog would not even eat it.Pica Pica Maize Kitchen, which serves up lusty Venezuelan food, is an ideal place for celiacs, as the menu is entirely gluten-free.īut more than that, it’s a must-stop place for anyone who just loves the soulful flavors of corn, yuca, plaintains, avocado, black beans, chiles and long-cooked, tender meats.Īdriana Lopez Vermut opened the first Pica Pica Maize three years ago in Napa’s Oxbow Public Market, with her father, Leopoldo Lopez Gil, who owns several restaurants in Caracas. They like don't know S*** about food from anywhere but Alberta. I did however, notice that they are from Canada. I can't believe some "Anonymous" Jackwad would be so cruel. Have not tried this recipe, but it is very similar to many others that I have seen. Seasoned shredded beef, seasoned shredded pork, black beans, queso fresco, are common things to put in here served with salsa verde or fresh mayo with fresh garlic. The secret to an arepa is what you put in it. This is pretty spot on to most recipes you'd find in South America. ![]() Used this as a base recipe, dough turned out great. They came out too salty :( Would half the salt next timeĭelish, simple. We stuffed them with roasted veggies and lots of guacamole. Ignore the rude comments from the sub-human species the advent of the internet has somehow uncovered. This recipe was spot on, though I did reduce the salt by about 1/4 teaspoon. I've made them twice in the last 3 meals. The arepas was absolutely delectable, crispy on the outside and soft and chewy on the inside. I cut them in half and stuffed them with black bean, poblano pepper, panela cheese, and avocado. Wow! I always knew areaps were delicious, but never realized how quick and easy they are to make. I didn't get to stuff them with anything because I started eating them with butter and raspberry jam. ![]() Happy accident :) Amazing with any kind of filling, really. So simple to make but really yummy! I accidentally rolled out the dough thicker than the recipe and the arepas were crispy on the outside but perfectly fluffy and chewy inside. To the person who cannot read a recipe on being too salty?
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