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Local Chowhound RicRicos says finding good arepas in Los Angeles has been as challenging as Monty Python's quest for the Holy Grail. The disc-shaped cousin of the Salvadoran pupusa can be made from either cornmeal or wheat flour, and they vary a lot from country to country, glutton explains. In Colombia, arepas are simple things, served alongside the main meal or as a basic supper with butter or queso fresco. In Venezuela, where arepas are more elaborate, they tend to have meat fillings. After searching far and wide, Chowhounds have found three LA spots with amazing arepas:

• SAVOR'S. Cooked-to-order Venezuelan arepas in Culver City, with filling choices ranging from chicken to lengua (tongue). Expect to wait at least 10 minutes per order, emp2b3 says, and try...

Jan 23, 2013 / More »

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