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An undisputed fan favorite, it seemed inevitable that food truck Hola Arepa would spin its meals on wheels into a full-fledged restaurant. Start with the arepitas -- lightly fried arepa dough filled with chevre, chopped peppers, and served with quince jam -- and then move on to the shiitake cachapas, a sweeter, doughier corn cake that’s loaded with shiitake mushrooms, huitlacoche -- a.k.a “corn smut”, a fungus that’s regarded as a delicacy in Latin countries – creamy dollops of chevre, truffle oil, and a wobbly, just-barely poached egg. As for the arepas, the shredded beef and plantain version will win most hearts with its juicy, slightly spicy meat, a salty, pungent cheese, bright and crunchy pickled onions, and mushy sweet plantains, but there are also plenty of veggie-filled alternatives for vegan and vegetarian diners. Final tip: Don't skip the Latin-by-way-of-Midwest cocktails or the ridiculously addictive corn cookie ice cream sandwich. PHOTOS BY BENJAMIN CARTER GRIMES
Don't forget to check out our review of Hola Arepa in south Minneapolis...
Published on June 17, 2014