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The Sifrina from Arepa Zone is worth a good look

Bread

Owner Gabriela Febres makes her arepas with Harina P.A.N. corn flour mixed with water. They’re flash-cooked on the griddle for a crispy outside.

Chicken

Farm-raised chicken is boiled, shredded and mixed with avocado, mayonnaise and cilantro.

Avocado
Though they don’t compare to those that Febres grew up with in Venezuela, the Arepa Zone’s avocados are chosen for their ripeness.

Cheese

Shredded cheddar cheese adds a sharp and salty component to the rich filling.

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