Pica Pica Arepa Kitchen

Burger
401 Valencia Street, San Francisco, CA 94103 401 Valencia Street, San Francisco Directions
+14154005453
This place has not been rated by customers.
95% of 720 customers recommended
Closed Merchant This place is closed.

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About this Business

  • Cuisine
    Latin American, Venezuelan, Vegetarian, Latin, Soup
  • Meals
    Lunch, Dinner
  • Price
    <$15
  • Cuisine
    Latin American, Venezuelan, Vegetarian, Latin, Soup
  • Meals
    Lunch, Dinner
  • Show More
  • Attire
    Casual
  • Alcohol
    Available
  • Parking
    Street
  • Delivery
    Yes
  • Takeout
    Yes
  • Reservations
    No
  • Vegetarian Options
    Yes
  • Gluten Free Options
    Yes
  • Good For Kids
    Yes
  • Show Less

Tips

188 Tips
Verified
Report | a month ago
One of the best food places around San Fran. The prices are just right for the amount of food that’s in The arepas, the workers are friendly and fast service . We tried the grilled chicken, shredded beef and the taquitos along with the mango juice, everything was great.
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Verified
Report | 3 months ago
Very crowded, small place but I liked the food.
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Verified
Report | 3 months ago
Friendly staff and atmosphere. Great food full of yummy flavors!
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Verified
Report | 7 months ago
Good food- I enjoyed the garlic Yucatan fries, the nachos and the spicy chicken arepa. I will go back.
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Verified
Report | 8 months ago
Delicious home made food. The black beans, pulled pork, and garlic coconut rice was flavorful & fulfilling. An arepa itself is a yummy meal. Take out service was great!
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Verified
Report | 8 months ago
Awesome
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Verified
Report | 8 months ago
While the only surprise was how small it was, the cashier was extremely helpful and the food was AWESOME!
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Verified
Report | 8 months ago
Great sangria, delicious nachos, kind of cramped place but that is a testament to how good it is. Fast service.
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Verified
Report | 8 months ago
AMAZING 😍😍😍
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Verified
Report | 8 months ago
It's between fair to good. I liked the pulled pork nachos. The taro chips are unique, not fatty. I was not too impressed with the Arepas. But they were okay. It's difficult to find seating. There are only a few tables. My husband liked the Empanadas. They are light with much less filling than most.
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From Our Editors

Pica Pica Maize Kitchen

Chef Adriana López Vermut was not the first of her family to open a restaurant. She may not have even been the second, actually. A long tradition of good cooking wraps around around her family tree, bestowing her with a slew of Venezuelan traditions and recipes to draw upon at Pica Pica Maize Kitchen.

Chef López Vermut founded Pica Pica in Napa with her father, a restaurateur in Caracas who carries the distinction of being one of the founders of Venezuela’s slow food movement. With these two seasoned cooks at the helm, the restaurant became a hit, eventually expanding to another location in the Mission district. By the time this second spot opened, the buzz was already rampant, specifically for the handmade Venezuelan arepas, which many describe as stuffed corn pockets. Many locals flock to the restaurant for the pabellón arepa in particular, which the cooks make with shredded steak, fried plantains, crumbled cheese, and black beans. The dish even earned the adoration of Guy Fieri, who, after taking a bite of the signature arepa on Diners, Drive-Ins, and Dives, described it as “Outrageous!” The pabellón isn’t the only star of the show, though—the restaurant also serves other stuffed creations, including empanadas and cachapas.

Try This: Venezuelan Arepas at Pica Pica Maize Kitchen

The Venezuelan arepa at Pica Pica Maize Kitchen is hard to classify—it may look like a sandwich, but theres more to it than meets the eye. Jonathan Kauffman of _SF Weekly describes this culinary anomaly as such: “A thick, soft corn cake, split like an English muffin and filled with almost anything, including cheese and vegetables, the arepa is the platypus of handheld foods—belonging to both the sandwich and the tortilla-pupusa classes.”

To start, the cooks blend masa harina (ground corn), water, and vegetable shortening by hand. Once they form the resulting dough into disc-shaped cakes, they throw them on the griddle to form an outer crust, being careful to maintain the dough’s soft and creamy interior. The cooks then transfer the cakes to the grill to lend them flame-licked marks and to unleash the natural sweetness of the corn flour. Finally, they slice them and stuff the inside with everything from tofu to braised meat and plantains. The resulting flavor can be sweet, savory, tangy, or spicy—or all of those at once, depending on what you order.

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Pica Pica Arepa Kitchen

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