Let’s welcome back an old family friend to the neighborhood. Pica Pica also has ceviches and sweet plantains, full-on plates of the arepas fillings (the Caribe, carne asada, a vegetarian and vegan combo, etc.) that come with rice and beans, as well as salads and desserts - yuca buñuelos! The other sauces were different versions of spicy/sweet. This was more than enough food, with plenty of leftovers. Guasacaca, an avocado sauce, came with everything, and went on everything. Perhaps it’s something that must be eaten just out of the fryer, as a friend counseled me. These unfortunately did not change my mind. For the life of me, I don’t get tostones, as I’ve only had ones that are tough and flavorless. The garlic was a tad bitter I’d get it without, next time. Guy visits restaurants in San Francisco & Portland, Ore., that specialize in fresh food, including arepas & empanadas served at a Venezuelan joint with a. To gild the lily, we also ordered garlic fried yuca. Since starting our brand in 2008 and opening our San Francisco location in 2010, Pica Pica Arepa Kitchen has been committed to sharing the fresh, vibrant flavors of Venezuela from a kitchen that slow cooks and hand makes every dish from scratch. Instead, we got the crispy chicken, which was pieces of fried chicken breast, and rather difficult to eat. The dough was crispy, light and sweet, but I wish I’d tried this with a simpler filling. We also ordered a regular-sized cachapa, which is basically an arepa but made with fresh corn instead of corn flour. All tasty as well, bite-sized, so you can easily share a few. The BF wanted to try the empanadas, so we got a sampler of those, too: beef, chicken, and cheese. I like the fact that this Pica Pica has a neighborhood feel to it and I am pleased to say that I now have had Venezuelan food and like it very much.The beef was great, with a slight sweetness from the plantain, but I liked the smokey shrimp best: plump whole crustaceans, with a crunchy lettuce and jicama salad. The tables are a bit close together but this is common for most restaurants in SF. Our choice of arepas was varied - most of us had the grilled chicken. We ordered 2 orders of Yucca fries, and a pitcher of Sangria (one hold-out had a chardonnay) to start. It is recommended for first-timers that one starts with the classic white. Basically, if this is your first time, you have a choice between savory (classic white corn) or sweet (yellow corn) for your arepas. Once seated, our waitress helped us navigate the menu. Top Brunch Spots is the best source for reviews and information on Pica Pica Arepa Kitchen - San Francisco, California 94103. One couple leaving whispered to me, "all is wonderful" and he made several recommendations. Hungry as we were, as we waited, we scoured the menu in anticipation. We were greeted upon arrival and decided to wait a bit for an upstairs table, which was worth the wait. (all but one of us had no experience with Venezuelan food). But I have to say this - the fact that the menu is gluten-free draws you in initially but the exposure to Venezuelan food will have you return. One member of our group had been to this Pica Pica before (with a gluten sensitive friend). We chose Pica Pica because one of our guests is gluten intolerant. Parking is a bear so if you need to drive to this location. We arrived at Pica Pica on a Wednesday night after picking up family at the airport. I had somewhat moderate expectations because I know this restaurant at this location is somewhat new.
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