You’ll most often find this new food truck throughout Arlington, where it dishes out Venezuelan flatbread stuffed with meats and veggies. In June, it will start making stops in D.C. at Union Station, the State Department and L’Enfant Plaza. (Yes!) Follow the truck on Twitter @arepazone; see a full schedule at


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.


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

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


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