We like to serve them small, easy to share or as a starter. Ours are made of corn flour, filled with shredded beef or cheese, and fried. The Empanada is a stuffed bread that is baked or fried. In Spanish, empanar means to wrap or coat in bread. Catira (ka-tee-ra)Ī chicken and vegetable stew presenting the traditional sweet, savory and spicy flavors of the “Cocina de Caracas,” reminiscent of the “guiso de hallacas,” topped with cheese, lettuce and tomatoes. At Pica Pica, it is offered all day long since we find its sweetness is well-balanced with the different savory fillings available on our menu.
In Venezuela the cachapa is usually eaten for breakfast and filled with white cheese. You can feel the corn kernels in every bite (and in doing so, be transported back to earlier times, when the dough was made originally by pounding the corn kernels with a stone). Cachapas (ka-chóp-az)Ī corn pancake or crèpe made out of sweet yellow corn.
Ours are made with yuca and queso fresco, and are 100% gluten free. It is a fried ball of dough, flavored with sweet or savory ingredients and topped with something sweet. Bululú in Venezuelan vernacular means a very noisy gathering! Buñuelos (boon-nuay-los)Īlso called beignets, these are very Latin, but with a decidedly European influence. This salad is a burst of tropical freshness, made with roasted corn kernels, red bell peppers, daikon spouts, jicama and bits of pineapple with passion fruit vinaigrette. or the sweet yellow made out of fresh sweet corn. You can enjoy the classic white made with Harina P.A.N. It is a grilled corn pocket, crunchy on the outside and moist on the inside cut length-wise and stuffed with savory goodness. I just think it's important to know what you're getting into.Roughly translates as “A little bit of this, a little bit of that.” In Spanish, Picar has multiple meanings: hens peck spicy to eat little bits of different foods. And I would not encourage you to skip this enjoyable restaurant just because of its location. I'm sure, too, there are better ways to get to Pica Pica then on the bus. The restaurant, itself, appears to be on a pretty good block, but if you don't know your way around, like us, I would not go there after dark. However, we saw some very scary activity involving drugs, right on the street. There are a lot of homeless people, who pretty much leave you alone. We got off on Mission Street, a few blocks from the restaurant. We took the bus, our preferred method of travel in cities where public transportation is good and convenient. If you are not familiar with the area, it's distressing to confront. The only drawback is the surrounding neighborhood. The prices were reasonable, and as mentioned before, the service was friendly and helpful. The fruit and greens were refreshing and the jicama added a sweet crunch.
There was just enough cheese and spiciness to make it interesting. The plantains were sweet and fried and tumbled out of the middle of the corn cake. All of the food was superb! The beef was tender, with a piquant sauce. We also split the ensalada bululu that had tender greens, grilled corn and lots of fresh fruit, with a fruit vinaigrette. They come with a side of tangy slaw that compliments all the dishes. Other choices were pork, chicken, vegetarian, and a blackened beef. We both chose the shredded beef with fried plantains, black bean puree and queso fresco. And both are stuffed with hearty filling. You have a choice of the traditional white corn cakes, or the sweet, yellow corn version. Pica Pica's Venezuelan arepas are a little different. I have been treating myself to the delicious sweet corn cakes, right off the grill, oozing with melted cheese, whenever I can get them. I fell in love with arepas a few years ago in Brooklyn, where I had my first. It is, however, not in the best neighborhood.
#PICA PICA SAN FRANCISCO YELP FULL#
It's full of bright colors, friendly staff, and delicious, out of the ordinary food. And when you buy Groupons the way we do, in places we travel to, not live in, you don't have an entirely clear picture of what you're getting in to.
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