This recipe was almost perfect, the arepas were so close to tasting exactly as they do in the restaurant. The corn patties were super easy to make. A small amount of water mixed with the corn meal created this smooth corn dough that browned on the griddle. After they are cooked through the patties are good to eat even on their own. In some countries they are eaten split open and slathered with butter for breakfast. The patties also provide a perfect vehicle for delivery of all of the meat, vegetables and sauces to right to your taste buds.. They have a slightly salty corn flavor and absorb any excess sauce and juices. (Click to keep reading)
If you have been to Caracas Arepas then you know how addicting their secret sauce is. This recipe gives you the opportunity to have an almost perfect replica of the famous "Secret Sauce" in your fridge at all times. This recipes is a Should Eat and we would love to hear what things you have put it on.
Bellwether is one of the newest restaurants to join the Williamsburg food scene. It is owned by the husband and wife team Josh Cohen and Blair Papagni, whom over the past year have successfully opened both Calyer and St. Vitus. Manning the kitchen at Bellwether is head chef Andrés Julian Grundy, from the ever popular Fatty Cue. We first heard about Bellwether from a friend who told us that the menu had an array of unique food not found on many menus. Since we can't resist trying unique and unusual foods we jumped at the chance to visit Bellwether.