Pica pica arepa recipe license#
Pica Pica is still negotiating a liquor license and can be difficult to find as the only signage is a lettered door, but it’s worth hunting for to enjoy well-executed modern spins on traditional Venezuelan cuisine. Bottles of sturdy, house-made mojo salsa of chiles, onion and vinegar grace each table, and after the culmination of the orgiastic feast your bill arrives at the table tucked into the frontispiece of a Venezuelan paperback novel. Yucca (the obligatory Caribbean root starch) is cut into thick blocks and served golden and crispy in a Belgian-style cone the side dishes are fresh and flavorful. Carnivores cruising The Castro in search of meat will be satiated with the tender and savory pork and beef options – unless you’re a competitive eater by trade, consumption of the arepa tower is not recommended as a solo act.Īlthough the arepa tower is Pica Pica’s estrella brillante, the other menu items are outstanding. A vegetarian option comes filled with black beans, tofu, avocado and plantains chicken rears its pointy little beak in a spicy version and a chicken salad with apple and avocado. You could spend hours concocting the perfect fab foursome from the available fillings or simply trust the chef to put together a towering masterpiece of culinary delight. There are a variety of ingredients available that can fill the empty space between two moist, grainy and lightly grilled arepas individually, these are about the size of a pupusa, but when ordering the arepa tower the quartet of South American sammies, smaller palm-sized discs are used. Watching the kitchen action from Pica Pica's balconyĪrepas are Pica Pica’s bread-and-butter the traditional South American corn cakes are about a quarter-inch thick. The high-resolution still of the stack was eventually framed and mounted in the restaurant, prompting patrons to order the dish. Chef Monica Varela and restaurant partner and manager Tom Carlaccini were playing food stylist for a promotional photo shoot and tried to come up with the best way to present several of the stuffed arepas from the menu photographically the choice was made to assemble the Venezuelan sandwiches vertically with a spike running through four of them for stability. While the possibility of a Nobel Prize looks bleak for restaurant founders (father and daughter Leopoldo López Gil and Adriana López Vermut ), the native Venezuelans have debuted a menu item at their newest restaurant in the epicenter of The Castro that is garnering notice in culinary circles beyond the Golden Gate. It may come as a surprise that some of the most ingenious inventions or discoveries made over the years were not the by-product of countless man-hours slaving over a hot Bunsen burner, but rather the result of a happy accident this list includes penicillin, x-rays, Silly Putty, and the arepa tower at Pica Pica Maize Kitchen in San Francisco.
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