“When it comes to my restaurants, I’m most passionate about my cooking, doing it with fresh ingredients and having a friendly atmosphere. I want to make you feel like you’re in Venezuela.”

Arepa pabellón: grilled cornmeal patty filled with twelve-hour roasted beef, black beans, sweet plantains, and queso año; Cachapa pernil: corn dough pancake brimming with slow-roasted pork in mojo sauce, cilantro sauce, and Guayanés cheese; Empanada pollo la catira: fried corn flour turnovers stuffed with chicken, cheddar, grilled onions, and bell peppers, served with Nata a Venezuelan and guasacaca, a cilantro-parsley sauce seasoned with onion and garlic.

Arepas are fundamental to Venezuelan cuisine and with Chef Liz Hernandez’s expertise, they’ve become fan favorites in Atlanta, too. Her cornmeal flour patties, crunchy on the outside, piping hot and filled with meats, seafood, or vegetables, are recipes she learned and evolved from her mother, who taught Hernandez the arepa-making business in their native country.

Hernandez’s menu is deceiving in its simplicity – countless hours go into the flavorful fillings of her corn-based dishes – wash them down with locally made beer, fresh sangria or house-made fruit drinks. She supports thoughtful producers like White Oak Pastures and Riverview Farms who value organic, sustainable, hormone-free methods of raising meat. Vegetarians and vegans have plenty to choose from, and the menu is gluten free.

"Atlanta needed a captivating introduction to Venezuelan food, and this is it." Atlanta magazine