La Crema de las Empanadas

The huge cornmeal-crusted empanadas at this little luncheonette/minimarket come with a variety of fillings, most unique to Venezuela (like the national specialty pabellon, shredded beef similar in texture to ropa vieja but with a more sweet/sour taste). Skip the fishy cazon (shark) model for the signature crema, filled with chicken, bacon, and farmer cheese. But don't miss the light, grainy arepas or operadas (basically an empanada-shaped arepa), especially if your only acquaintance with these thicker cornmeal cakes are the leaden, sodden packaged ones from the supermarket. Stuffed even more generously than the empanadas with Venezuelan standards like reina pepiada (chicken salad) or asado negro (pot roast, caramelized black), these meal-size creations make a bargain portable breakfast or lunch.