Arepa pica pica san francisco free#

So that really helped us.” Inclusivity Through Cooking “The Bay Area is really foodie-forward and adventurous, and people are always very intrigued to try new things. It was a steep learning curve, but it was an opportunity to be the first ones at introducing that new flavor profile to the foodies in the Bay Area. “They're all kind of in the same realm of food, but arepas are unique to just Venezuela and Colombia. As such, an arepa is more than just a vehicle for flavor like a traditional tortilla it is a complex dish in its own right. The cornflour shell of an arepa gives it a unique texture that is different from tacos or burritos, and it also helps to absorb the flavors of the other ingredients. However, each country has put its own spin on the dish, resulting in a variety of different flavors and styles.Ĭolombian arepas are typically stuffed with cheese and/or eggs, while Venezuelan arepas can be filled with meats, cheeses, vegetables, or other ingredients. Arepas have their origins in the cuisines of Colombia and Venezuela, where they are traditionally made with a thick corn flour pancake as the base. “But it was a huge challenge, because people had no idea what they were.”Īdriana calls arepas the first cousins of pupusas and tacos and that’s a very apt description.

“We were the pioneers in bringing the concept of arepas around here. But with many diners less familiar with Venezuela than other Latin cuisines and the small size of their first location, a more streamlined approach was the best way to go. Originally, the plan was for a full-scale, fine dining concept to elevate their favorite flavors while making their presence known in the community. Adriana and her father started Pica Pica together as a result and began their commitment to introducing Venezuelan cuisine to the Bay Area. Her father asked her how she would make sure that her children would have a connection to their heritage as Latinos and specifically, as Venezuelans. It all began in 2008 when Adriana gave birth to her first child. The future presents opportunity and no one has embraced that more than Pica Pica owner and chef Adriana Lopez Vermut. No matter how much of a melting pot our world becomes, there is no reason for time to erase culture or modernity to overcome tradition. I love it.As the world becomes increasingly more globalized via the internet and social media, it can sometimes be hard to hold on to the parts of our own backgrounds and histories that remain special and unique to us and our families. The food is absolutely amazing! I love it.

Arepa pica pica san francisco free#

It’s definitely my favourite gluten free eatery in San Francisco. Yes, it tastes just as amazing as it sounds!ĪNOTHER UPDATE: I now visit Pica Pica on a pretty regular basis. I went for the Pabellon filling of shredded beef, sweet plantains, black beans and queso fresco. I was hoping the meal would be a little more substantial than it was, but it really was very delicious. UPDATE: I couldn’t resist popping back to Pica Pica to try their lunch special which consisted of a small Arepa and salad. 100& safe for coeliacs and delicious for everyone! Since what they sell is pretty unique, many customers that don’t have to stick to a gluten free diet may not even aware be that Pica Pica is 100% gluten free. It was pretty busy with lots of people coming and going whilst we were there which made me wonder how many of them were coeliac. Pica Pica is a small eatery which caters for both sit in and take out orders. Everything on the menu is unique and looks amazing so I will definitely be returning to try some of their corn sandwiches. The empanadas are very different from the Argentine style ones that I am used to but still very tasty, especially the black bean ones!! John had a portion of sweet plantains and they were great too. I ordered three empanadas with three different fillings and a side of black bean paste salsa. Yum!!Īll of the food is Venezuelan cusine but what first attracted me to this place was the empanadas which I became I huge fan of in Argentina. Elsewhere on the menu are empanadas, soups, salads, sides of yuca fries and sweet plantains and drinks. I found their website and was excited to check this place out because it is a 100% wheat and gluten free kitchen! There are three types of bread to choose from if you are in the mood for a sandwich: Arepas (grilled corn flour cake), Maize’wich (sweet corn bread) and Cachapas (100% sweet corn sandwich) and various interesting fillings. Pica Pica Maize Kitchen is the first gluten free eatery I visited in San Francisco.