True to its name, Bocata Arepa Bar presents a hefty, almost 20-deep lineup of the loaded corn cakes, ranging from sifrina, one of Serrudo’s favorites and one of the most popular options, featuring a chicken-avocado salad and cheese; perico, made with scrambled eggs, vegetables and white cheese; diablito, filled with deviled ham and white cheese and described by Serrudo as “very Venezuelan”; and pabellon, a nod to the staple dish of Venezuela, with tomato-laden shredded beef, plantains, beans and white cheese.
Other menu offerings include cornmeal-based empanadas, a pabellon bowl, arepa nachos and patacon, a fried green plantain sandwich topped with beef, chicken, pork or a fried egg. Also on the menu are cachapas, thick, fresh corn pancakes folded like omelets and packed with cheese and meats, and tequenos, a fried cheese stick served with a garlic-cilantro sauce. Bocata Arepa Bar offers Venezuelan juices and a selection of beers.
