In my home town of Norwalk CT there is a small storefront restaurant called Valencia. It is there that I was introduced to the wonders of Venezuelan arepas. These small corn meal fritters are a staple in Venezuela, served with just about everything. At Valencia you can get them filled with all sorts of meats, cheese, even eggs for breakfast. I can't do them justice with just a description, but I'll try. They have a very thin layer of crunchiness on the outside, are split open like a pita bread, and their insides are like a layer of fluffy grits. Filled with Pernil, a Venezuelan pork roast, they are pure heaven. So simple yet I'd never had anything like them.
