Slideshow: Behind The Scenes: Caracas Arepa Bar

Making La Sureña
Making La Sureña
That glistening spoonful is the "always enigmatic"* spicy chimi-churri sauce that tops the chorizo, grilled chicken, and avocado arepa called La Sureña, meaning "the southerner".

*actual menu description

In The Beginning...
In The Beginning...
But what defines an arepa is not the filling, but the soft on the inside, crisp on the outside golden cornmeal patty that encases it. And that starts here. First, a tub of water gets the addition of salt, oil, and several giant scoopfuls of corn flour.
Mashy mash-mash
Mashy mash-mash
That slurry get mashed around and thickened with more scoops of corn flour until it is thick and knead-able.
To the griddle!
To the griddle!
I loved the hand prints on all of the arepas that have been freshly smacked onto the griddle.
Not done yet...
Not done yet...
Once they get a good griddle-ing, the arepa patties are finished off in the oven.
Voila!
Voila!
Now THAT looks happy. Ready for stuffing!
It keeps getting better
It keeps getting better
The cheese and jalapeños get topped with sautéed peppers...
and better...
and better...
...and more cheese.
Fully griddled
Fully griddled
Yes! THAT is the beautiful and delicious arepa filling that I know and love. The transformation is complete.
Cheese-less
Cheese-less
I'm not going to personally vouch for its vegan status, but I did see them make quite a few cheese-less versions of La Mulata for the dairy-averse.
A cheeseless La Mulata
A cheeseless La Mulata
No cheese here!
The super-duper-extra-really-really-top-secrect sauce
The super-duper-extra-really-really-top-secrect sauce
I knew the chances that they would reveal even the tiniest detail about this sauce were slim, but I had to try. I carefully chose my words as I asked, "So... do you make the sauce here too?" The cook replied that they did, but gave a small smirk and added "but it's a secret". Damn.
More griddle-ing!
More griddle-ing!
The grilled chicken that went into the La Sureña from the first slide.
De Pabellón
De Pabellón
This is one of their most popular arepas (and one of my favorite). Shredded beef, black beans, white salty cheese, and sweet plantains make for a very delicious mix.
Holy chip-mountain, Batman!
Holy chip-mountain, Batman!
Every so often a basket of these with a side of guacamole flew by.
Fried sweet plantains
Fried sweet plantains
Although they look nearly as good on a plate!
Making Yoyos
Making Yoyos
Sweet plantains that have been stuffed with cheese get dunked in a cinnamon-plantain batter...
Making Yoyos
Making Yoyos
...and get sent to the fryer, where magical things take place.
Making Tostones Mochimeros
Making Tostones Mochimeros
Fried savory plantains get smeared with a delicious mojito mayo.
Tostones Mochimeros
Tostones Mochimeros
A generous helping of cheese, and they're ready to go!
Tequeños
Tequeños
These dough-wrapped sticks of white cheese are about to get fried...