Indy’s Best Arepas
There’s good reason why these ancient hot pockets have stuck around, as proven by three Indy versions that represent a spectrum of styles, from basic corn-dough comfort to the vegan frontier. Tony Valainis
Served hot off the griddle and stuffed to order, arepas are a mainstay of Colombian and Venezuelan street food, but they have roots in age-old South American cooking. There’s good reason why these ancient hot pockets have stuck around, as proven by three Indy versions that represent a spectrum of styles, from basic corn-dough comfort to the vegan frontier.
Tu Casa Restaurant
2989 W. 71st St., 317-295-2644
Customers place their orders at the counter of this tiny restaurant serving all things Latin, where vats of Dominican soups and stewing meats gurgle behind the deli glass (and exploring the full menu is a bit easier if you know a few essential words of Spanish). Arepa purists will appreciate the straightforward fillings, like soft shredded beef flecked with green peppers and onions and a blizzard of soft, melting cheese crammed inside warm, crisp corn cakes.
Cumaco Arepa House
9642 Allisonville Rd., 317-288-0844
Fat corn pancakes are split to hold the traditional fillings of chicken and beef, both seasoned and shredded to a pleasantly soft essence. But Cumaco, which started as a food truck, also whips up vegetarian and vegan arepas built around black beans, avocado, and the gooey sweetness of fried plantain.
Bae Latin Food
14580 River Rd., Carmel, 317-219-6205
Arepas share the menu with bowls, torta-like pepito sandwiches, and even South American-inflected burgers in a bright, modern dining room, within sniffing distance of the griddle tops where meat sizzles and corn cakes develop the perfect crunchy-to-soft texture. Try the Cowboy, a meaty capsule of marinated and chopped skirt steak (churrasco) with avocado, tomato, and gouda, or the Peruvian, brimming with grilled shrimp and Bae’s pink-sauce take on salsa rosa.
