Arepas are a type of bread made of ground corn maize dough, originating in pre-Colombian South America. They remain a popular part of the cuisines of Colombia and Venezuela, where they are often split open and stuffed with different tasty fillings such as cheese, meats, chicken, avocado, etc.

Tonight Chef Isabel Sanchez composes a nostalgic ode to her upbringing in a small town in the East of Venezuela with a selection of traditional arepas, emboldened with a touch of her own unique flare garnered through years cooking in restaurants and on TV shows in Canada.
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Ceviche con Palmitos $7
A cool, refreshing salad of white fish with hearts of palm, cured in lime juice with celery, ají dulce (a sweet South American pepper), red onion, charred corn, and avocado; served with crispy chips and optional spice on the side.

Arepas $12 (GF)
La Reina  |  “The Queen” arepa is stuffed with a creamy chicken salad made from tender chicken marinated with garlic, cilantro & onion, then roasted, pulled and mixed with corn, green peas and avocado, and topped with Salsa de Ajo, a classic Venezuelan garlic sauce.

La Cochina |  This arepa is stuffed with fried pork belly cured in a homemade citrusy & lightly spicy salt, plus fresh Roma tomatoes and guasacaca, a Venezuelan guacamole, and garlic sauce.

La Vegana – Caraotas sofritas, sauteed blackbeans, along with seasoned tofu, guasacaca and garlic sauce make for a delicious vegan take on the classic “Domino” arepa with black beans and cheese.

All arepas come with a side of ensalada verde, a classic green salad with a smoky citrus dressing and some crunchy toppings.

Yuca con Mojo Verde $7
Crispy fried yuca served with fresh, tangy mojo, a Chimichurri-like green Venezuelan sauce

Quesillo $7
Venezuelan style flan custard with burnt caramel syrup

Prix Fixe $25
Ceviche + Arepa + choice of Yucca -or- Flan
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Isabel Sánchez is a Private Executive Chef and Food Stylist, as well as Graphic Designer, who started her career in advertising before pivoting into the culinary world. A graduate of George Brown culinary program, Isabel gained experience in kitchens as varied as Buca Yorkville to the Fidel Gastro food truck before joining MasterChef Canada as lead on the ingredient sourcing team. She has since worked on a number of food shows as well as digital media projects for brands like Food Network, Sobeys Patak’s, and Walmart. You can find her on Facebook and Instagram.

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Every Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.

Learn more about our Drop-In Dinners