Pica pica arepa kitchen8/15/2023 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. 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.
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