The Story Behind Arepa Mia
MEET CHEF LIS HERNANDEZ
This story, as most do, begins with my mother and food. The name Arepa Mia is about my heart, my arepas, and my mom.
In Venezuela, my mother made arepas on the streets for more than 25 years. As a young child, I helped her as much as I could. Along the way, I learned more and more about the business and she taught me many recipes. We would go to the arepa stand everyday and sell the arepas that we had made in our home. When we strolled through the market picking out fresh vegetables and meats, I soon realized how much I enjoyed the process of cooking. As a teenager, I decided that cooking was my passion and that I wanted to share my gift.
When I moved to America, I knew immediately that I wanted to bring the traditional cuisine of my home country here. I moved to New Orleans in 1998 and eventually ended up in Atlanta and started Arepa Mia through the Atlanta underground market in 2011. To me, Arepa Mia is about simple comfort, simple love, and simple food. When I call my mom back home in Venezuela and tell her that people here love her arepas she just can’t believe it! Thank you to everyone, especially close friends and family, for supporting and believing in the dream of Arepa Mia!
Our ingredients are locally sourced from Georgia farms
100% Gluten-Free Menu
Fresh, local, & organic
What is an arepa?
A Venezuelan staple, arepas are delicious cornmeal flour grilled patties, sliced in half & stuffed with savory meat, cheeses, veggies, and even sweets! We use local farms, grass-fed beef, and, whenever possible, seasonal veggies.
What is a cachapa?
A traditional Venezuelan dish, cachapas are similar to pancakes made with fresh corn dough. Like arepas, they are also popular at roadside stands. Sweet, salty, and savory. Rico!
What is an empanada?
Empanadas are half-moon shaped stuffed turnovers made with corn flour. They're fried until golden and crispy. Que delicioso!
WHAT PEOPLE SAY
75 Best Restaurants 2019
"Growing up, Lis Hernandez spent countless days with her mother in the kitchen making arepas—stuffed cornmeal patties, crunchy from a hot grill—that they sold on the streets in their native Venezuela. Hernandez’s arepas first appeared in Atlanta at the Sweet Auburn Curb Market in 2012, and she still sells them there. Even more rewarding is a visit to her cheerful, stand-alone spot in Avondale Estates, where she also serves specialties such as pabellón (shredded grassfed beef with black beans, fried plantains, and queso de año) and avocado and heart-of-palm salad dressed with sweet corn juice. This is the Venezuelan food that Atlanta was missing..."
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