Guasacaca Arepas

Having been treated to homemade arepas at a Venezuelan friend’s home, I suppose I could never say that these are the best arepas. But they are really wonderful arpeas.
What are arepas? They are the venezuelan equivalent of a pita filled with falafel. Instead of a pita, you have a warm, freshly-​cooked bread (made out of cornflour) and you hollow out the inside (like a pita) to make room for the filling. You fill with meat, cheese, and avocado sauce (no, it’s not guacamole).
After trying both, the ones with beef are my favorite, though chicken is very good as well. It’s delicious and makes a filling and enjoyable meal as you finish your stroll up Portobello Road and make a detour through Acklam Village.
Gluten free notes: arepas are made out of cornflour, so they are naturally gluten free.

I’ve been a big arepas fan since my days living in NYC and frequenting Caracas in the East Village. I was thrilled to happen across this stand in the new-​ish Acklam Village at the upper end of Portobello, essentially under the Westway. The three entrepreneurs are really friendly and clearly care about the food and getting to know their customers. I love the De Pabellon, with shredded beef, plantains, black beans and cheese, and the Reina Pepiada with chicken and avocado is a close second. The Guasacaca sauce is practically drinkable — crazy delicious and a great enhancement to the arepas.
They are generally out Saturdays and Sundays, but sometimes run out of some fillings later in the afternoon. Four stars based on this and the limited selection (think it’s four types?), but I realize it must be challenging to manage a food stand versus a normal restaurant. I make it most Sundays and always leave happy. Highly recommended!