The Bar. 

Magarita! 

Empanadas Caleñas. Colombian-style yellow cornmeal pies. Shredded beef. Sofrito & Papa criolla. Aji Valluno.

Open Sesame!

Arepa Sampler. Trio of mini Arepas: Shredded skirt steak with Hogao valluno/Pulled pork with Aji & cotija cheese/Shredded Chicken with avocado & green peppers

Maiz de la Rueda. Grilled maïs on the cob. Spicy butter. Aioli. Cotija Cheese.

Marinera Arepas. Grilled jumbo shrimp. Citrus Creole slaw. Avocado. Pink Sauce.

I am trying to find words to describe the delight in each bite I had that day and I’m at a loss for words. Honestly, the pictures say it for me…But in case it hasn’t caught your eye yet, the arepas (pronounced: a-ray-pahs) are cornmeal-based pita-like bread that is stuffed with flavorful Columbian seasoned meats like braised pork, juicy beef, or even shrimp. There’s a variety to choose from! The corn was probably THE best corn I’ve had…seasoned so well. So buttery…And lastly, the empanadas were cornmeal-crusted, which was refreshing and very similar to the arepas.

What I love about Maïs Arepas is the attention to plating, that you don’t typically see in more rustic-style foods. Normally, the food speaks for itself, but here, everything from the plating, the smells, and the flavors spoke to you. 

Rating: 5/5 spoons!