Caracas - Venezuelan Homemade Arepas - Somewhere around day 21

It was love at first site -

Somewhere around day 21, i ate at Caracas. It didn't take me too long to fall in love with the places (they own 2 small spaces which sit nearly side by side one another). Milvia is the manager and upon returning a second time, she invited me to sit down. I sat at the bar and was greeted by Alejandro, who didn't waste any time and poured me a drink right away. "natural juice," he said. "Passion fruit". Then he poured another,"tamarind with (it sounded like pinata). I looked inquisitve. "pineapple," he clarified. On the menu, under beverages, they were listed as jugos naturales (3.75 $)

"Are you Venezuelan?" I asked. "No, I'm from Colombia." I told Alejandro that i looked up Arepa and the internet explained it as corn based bread. "it is corn flour, salt oil, like a dough," he said. The Caracas website explains it well and neither of us were far off in our definition. Dense, yet spongy corn flour rounds which can be either crispy or soft. They can be stuffed and are at the center of every meal (breakfast, lunch, dinner,snack) in Venezuela. They are a little thicker than a taco. They have a golden, yellowish color.
However, some of this can vary depending on the region.
Alejandro suggested the De Pabellon (7.25 $), which he said was the Venezuelan national dish stuffed in an arepa. I ordered it. It consisted of shredded beef, black beans, white salty cheese ( which later Milvia explained was Age(Ano), a Venezuelan cheese) and sweet plantains. Amazing! Mine was crispy. Really enjoyed my arepa! Thank you. There are about 14 kinds of arepas to choose from. They are only slighly larger than a taco, so you might want to order 2.

As a starter (which they call a sidekick) I had the Quasacaca & chips (Venezuelan style guacamole and chips - 6.25 $.) I, not knowing the difference between Mexican and Venezuelan had to ask Alejandro. Spicer was his answer but upon one look at them the difference was apparent. It is the chips. The chips (all homemade) consisted of green plantains and another kind which Milvia explained to me were tarot chips. Very nice.

I'm a gusher. I can't not gush at great food. It's such a treat to eat!

For dessert, i had the marquesa de chocolate (5.25 $): thick chocolate mousse with maria cookies in between. Alejandro called them margarita cookies; a type of Venezuelan cookie. Rich and amazing! Can't get enough!

To finish, Alejandro served me a coffee with steamed milk.
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Milvia came to talk with me. "I am from Caracas. I moved here 4 and 1 / 2 years ago."
"Why did you move here?" I asked.
"I am a dancer."
"Do you have anything coming up?"
"A showcase on September 20 at the Greenspace. It is 14 minutes, in Queens...I've been working here since i moved here. I didn't speak any English. I learned to speak English in the restaurant."

"The chef is Ilse Parra Venez. Juan is no. 2. He's been working in the kitchen since the moment it opened. He's like a godfather. Maribel and Gato are the owners. They are a couple," Milvia said.

Lunch special weekdays noon-4: any arepa plus salad or soup for 7.95 $

Caracas
east 7 th st. at 1 st avenue
east village, NY

291 Grand st.
Brooklyn