This recipe for Arepas Pabellón is inspired by a visit to an absolutely delicious Venezuelan restaurant. Last week, I checked out one of Philly’s newest restaurants: Puyero Venezuelan Flavor.
Located just off of South Street on S 4th, the restaurant serves Venezuelan street food including arepas, patacones and tequenos, plus yummy desserts like churros.
The 22-seat restaurant is vibrant and colorful, very welcoming. I enjoyed reading a selection of Venezuelan sayings that decorate one of the walls; my favorite: “Más hambre que piojo en peluche” or “I’m hungrier than a tick on a teddy bear.”
Owned by brothers Simon and Gil, and Gil’s wife Manuela, the restaurant has a very “homey” feel to it. The entire menu is available for lunch and dinner, with brunch options coming in the spring. You can also order delivery through Caviar (which I’ve totally already done. Hence the photos below, showing my delivery food).
While there, I tried quite a few menu items, but my favorites were the tequenos, white cheese wrapped in deep fried dough, and arepas pabellon, which is an arepa filled with shredded beef, black beans, fried sweet plantains, and white cheese.
I wanted to try to make Arepas Pabellón for myself at home. This recipe can be made ahead of time, reheated, and assembled when ready to eat.
Shredded Beef:
- garlic cloves, minced
- 1 tablespoon dried oregano
- 2 tablespoons tomato paste
- 1 cup crushed tomatoes
- 4
- 1/4 tsp pepper
- 1 tablespoon hot sauce
Arepas:
- 1 1/2 cups masarepa (a type of cornmeal found in the international section of most supermarkets. white or yellow is fine)
- 1 1/2 cups water, or more if needed
- 1 teaspoon vegetable oil
- 1 tablespoon salt
- 1 tablespoon unsalted butter
Fried Sweet Plantains:
- 2 tablespoons vegetable oil
- salt, to taste
Other Fillings:
- 1 can black beans, rinsed and drained
- queso blanco