Pica pica is a food that is typically made out of cornmeal and is fried. Scott’s Seafood has returned to Oakland after a lengthy renovation. Four prominent bartenders are opening Buddy, a day-long bar and cafe. As a result, the owners were able to rehire eight of the previous 14 employees and reopen the doors. The Pica Pica Arepa Kitchen, a restaurant in Venezuela that closed last year, has reopened. ” There’s so much more to our culture and cuisine than that.” ” I want people to know that Venezuelan food is not just arepas,” she says. Araujo’s goal for Pica Pica is to introduce Americans to the food of her homeland. In 2009, she decided to open her own restaurant, and chose to focus on arepas because they were her favorite food growing up. Araujo came to the United States in 2001, and began working in the restaurant industry. Pica Pica was founded by Maribel Araujo, a native of Venezuela. The restaurant sources its cornmeal from a family-owned farm in Venezuela, and its beans and plantains from local farmers markets. Pica Pica is committed to using fresh, local ingredients in all of its dishes. The restaurant’s vegan arepas are made with a vegan cheese substitute, and its gluten- free arepas are made with a corn-based flour. In addition to its traditional menu items, Pica Pica also offers a number of vegan and gluten-free options. The restaurant also offers a selection of sides, including Venezuelan-style black beans, plantains, and yuca fries. Pica Pica’s menu features a variety of arepas, as well as other Venezuelan staples such as empanadas, cachapas (sweet corn pancakes), and arepitas (mini arepas). The chain was founded in San Francisco in 2010, and now has locations in New York City, Los Angeles, and San Diego. Pica Pica Arepa Kitchen is a Venezuelan restaurant chain specializing in arepas, which are cornmeal cakes that are grilled or fried and typically stuffed with various fillings.
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