A Cooking Experience with Chef Beto - May 2025
Join us at Roots on Friday, May 23 at 6:30 PM for a cooking experience with Le Cordon Bleu trained chef, Beto Omana! This is a chance to learn more about foods native to Beto’s culture, to taste, cook and experience new and unique meals, and hear the story behind each dish. This will be a high end culinary experience and participants will receive a 4 course meal with beverage pairings.
In May, Beto will be cooking a variety of arepas with infused water pairings.
Spots are limited. Sign up now!
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The arepa is the ultimate emblematic dish of Venezuelan cuisine. It is a staple food and is always present at the table, whether for formal occasions or everyday meals.
This Venezuelan “bread” consists of a round patty made from pre-cooked corn flour, which is cooked on a griddle, grilled, roasted, or fried. It can be served as a main dish, an appetizer, or a side, with countless filling options ranging from meats and cheeses to stews, cured meats, and vegetables.
Every region, from the eastern coast to the plains and the Andes in the west, has its special versions and recipes.
With this menu, we will explore and taste some of the most popular arepas, enhanced with a touch of haute cuisine.
Reina Pepiada Arepa
The word "pepiada" refers to someone with an attractive appearance.
The Reina Pepiada was created in an arepera (arepa restaurant) in Caracas in honor of Susana Duijm, who was crowned Miss World in 1955. This arepa is grilled and filled with a creamy mixture of shredded chicken, avocado, mayonnaise, and cilantro.
Chicharrón Arepa
This arepa originated in cochineras—establishments dedicated to the processing and butchering of pigs. During this process, pork fat and skin are obtained as byproducts. These are used to make chicharrón—clean pork skin fried in its own fat until crispy.
Over time, chicharrón was incorporated into the arepa dough itself, which is then fried to create the delicious chicharrón arepa.
Arepa Crust
The arepa’s signature texture is soft on the inside and crispy on the outside. Some people love it for its tenderness, while others prefer its crunchy exterior.
Many diners remove the soft interior and eat only the crust or "concha".
Sweet Arepa
This arepa is most enjoyed for breakfast but can be eaten at any time of the day. The traditional dough is enriched with papelón (unrefined dark sugarcane) and anise seeds.
One of its unique features is that it puffs up like a balloon when fried in hot oil.
Join us at Roots on Friday, May 23 at 6:30 PM for a cooking experience with Le Cordon Bleu trained chef, Beto Omana! This is a chance to learn more about foods native to Beto’s culture, to taste, cook and experience new and unique meals, and hear the story behind each dish. This will be a high end culinary experience and participants will receive a 4 course meal with beverage pairings.
In May, Beto will be cooking a variety of arepas with infused water pairings.
Spots are limited. Sign up now!
—
The arepa is the ultimate emblematic dish of Venezuelan cuisine. It is a staple food and is always present at the table, whether for formal occasions or everyday meals.
This Venezuelan “bread” consists of a round patty made from pre-cooked corn flour, which is cooked on a griddle, grilled, roasted, or fried. It can be served as a main dish, an appetizer, or a side, with countless filling options ranging from meats and cheeses to stews, cured meats, and vegetables.
Every region, from the eastern coast to the plains and the Andes in the west, has its special versions and recipes.
With this menu, we will explore and taste some of the most popular arepas, enhanced with a touch of haute cuisine.
Reina Pepiada Arepa
The word "pepiada" refers to someone with an attractive appearance.
The Reina Pepiada was created in an arepera (arepa restaurant) in Caracas in honor of Susana Duijm, who was crowned Miss World in 1955. This arepa is grilled and filled with a creamy mixture of shredded chicken, avocado, mayonnaise, and cilantro.
Chicharrón Arepa
This arepa originated in cochineras—establishments dedicated to the processing and butchering of pigs. During this process, pork fat and skin are obtained as byproducts. These are used to make chicharrón—clean pork skin fried in its own fat until crispy.
Over time, chicharrón was incorporated into the arepa dough itself, which is then fried to create the delicious chicharrón arepa.
Arepa Crust
The arepa’s signature texture is soft on the inside and crispy on the outside. Some people love it for its tenderness, while others prefer its crunchy exterior.
Many diners remove the soft interior and eat only the crust or "concha".
Sweet Arepa
This arepa is most enjoyed for breakfast but can be eaten at any time of the day. The traditional dough is enriched with papelón (unrefined dark sugarcane) and anise seeds.
One of its unique features is that it puffs up like a balloon when fried in hot oil.
Join us at Roots on Friday, May 23 at 6:30 PM for a cooking experience with Le Cordon Bleu trained chef, Beto Omana! This is a chance to learn more about foods native to Beto’s culture, to taste, cook and experience new and unique meals, and hear the story behind each dish. This will be a high end culinary experience and participants will receive a 4 course meal with beverage pairings.
In May, Beto will be cooking a variety of arepas with infused water pairings.
Spots are limited. Sign up now!
—
The arepa is the ultimate emblematic dish of Venezuelan cuisine. It is a staple food and is always present at the table, whether for formal occasions or everyday meals.
This Venezuelan “bread” consists of a round patty made from pre-cooked corn flour, which is cooked on a griddle, grilled, roasted, or fried. It can be served as a main dish, an appetizer, or a side, with countless filling options ranging from meats and cheeses to stews, cured meats, and vegetables.
Every region, from the eastern coast to the plains and the Andes in the west, has its special versions and recipes.
With this menu, we will explore and taste some of the most popular arepas, enhanced with a touch of haute cuisine.
Reina Pepiada Arepa
The word "pepiada" refers to someone with an attractive appearance.
The Reina Pepiada was created in an arepera (arepa restaurant) in Caracas in honor of Susana Duijm, who was crowned Miss World in 1955. This arepa is grilled and filled with a creamy mixture of shredded chicken, avocado, mayonnaise, and cilantro.
Chicharrón Arepa
This arepa originated in cochineras—establishments dedicated to the processing and butchering of pigs. During this process, pork fat and skin are obtained as byproducts. These are used to make chicharrón—clean pork skin fried in its own fat until crispy.
Over time, chicharrón was incorporated into the arepa dough itself, which is then fried to create the delicious chicharrón arepa.
Arepa Crust
The arepa’s signature texture is soft on the inside and crispy on the outside. Some people love it for its tenderness, while others prefer its crunchy exterior.
Many diners remove the soft interior and eat only the crust or "concha".
Sweet Arepa
This arepa is most enjoyed for breakfast but can be eaten at any time of the day. The traditional dough is enriched with papelón (unrefined dark sugarcane) and anise seeds.
One of its unique features is that it puffs up like a balloon when fried in hot oil.