Francisco Anton's arepas are hidden treasures scattered throughout the menu inside Calle Ocho's Cardón y El Tirano. A troupe of them lines up in his arepitas ($11), waiting to be topped with the supple, salty white cheese called queso guayanes, followed by clams, mussels, tiger shrimp, and a dollop of avocado cream. They were also the foundation of his mariscada ($45); though no longer on the menu, the standout featured nearly a half-dozen of the neat yellow corn rounds sitting under succulent langoustines, heads-on shrimp, and fried squid — along with sofrito and guasacaca for dipping. There's no secret here. Like all others arepas, they're made of cornmeal, salt, and warm water. But unlike so many that are heated and scored on a griddle, these are plunked into Anton's vat of hot oil. Like magic, the insides fluff up like cumulonimbus clouds as their shell hardens to a crisp yellow crust. The only trick is making them stay out of your mouth.