Getting to Hola Arepa’s Restaurant in Uptown, across the street from the legendary Pat’s Tap, was a long road in coming… now granted, I never paid attention to when they opened, so I don’t know HOW long a road, but I can figure at least a notable few months right? Having only two days off a week doesn’t help either, especially figuring they aren’t open on one of them (who’d figure it was Monday and not Sunday? Good thing there’s Brunch). But I got out recently so yay.
I’m going to start off by saying this, I mean I expected them to be good of course (there’s a reason the truck’s been so popular), figured a really sweet Mexican lunch ‘sandwich’ spot reminiscent to a truck experience, but I didn’t think they’d be THIS good. Hell this was a TRIP on level with a trip to Pizza Luce, and you know how good they are.
Especially during Brunch, which happened to be the time me and my dear sister ended up making it there. It was here that I discovered, to my intense satisfaction, how popular the spot has become, garnering a half hour wait for a table for two (so one can safely say that, unlike the truck, not the best spot for those trying to get in and out fast, at least unless you get to brunch early). Not that we minded, it gave us the opportunity to grab some rather badass cocktails.
Here comes my first happy surprise, seeing a menu full of fun, modern Craft Cocktails reminiscent to some of our favorite finds at local bars such as NE Social, Pat’s, and Marvel. For my sister, the Seasonal Horchata Cocktail, based off a house-made ‘spiced whey horchata’ with flana cor 4yr rum, bitters, and cinnamon. A fantastic, thought-provoking improvement on the classic spiced rice-milk drink in the form of a ‘milk punch’ (look it up, they’re delicious and I want to make one). For myself, because the sister already grabbed the cocktail I wanted, something with the name of Paradise (okay, I forgot to steal or take a picture of the menu, thought the website would have it okay!? I was wrong) filled with Tropical flavored Aged Rum, Bourbon, Vermouth, Bitters, Lillet (if I remember correctly), and other cocktail things.
Smooth, delicious, refined, definitely a great thing to sip on the benches outside during a beautiful sunny day. I absolutely love the pineapple flavor it got; subtly present, not super bright or artificial, just that deep tropical undertone lifted up and fused with the aged rum and whiskey spirits, mixing with the botanical-infused spirit elements to bring body, sweet complexity, and that amazing mouthfeel.
But it was gone, and we got a table, and another cocktail was deserved, thus I grabbed an “Hola Fashioned” based out of well-aged rum with a dash of smoky Lagavulin Scotch to subtly tie in to the original cocktail, giving it just a light, subtle bit of that whiskey barrel-aged whiskey essence in the back while the rest fills with that delicious mix of orange aroma and rich sugar spirit. The sister got a seasonal Sangria, Red, with blueberries and another fruit. Let me just say, sangria is almost never something I crave or ever really FEEL like drinking unless it’s just in a fridge at a party (or offered to me), but THIS is one I’d go back to.
But that’s enough talking about booze, let’s get to the actual food. There’s been plenty of articles written about this already I’m well aware, in fact I do wish I could go back for the Chicharone and Arepitas dishes, but that doesn’t mean I can’t still enjoy my own experiences right?
It’s not a trip without an Arepa, and I got to grab one I had yet to experience so far, of the ‘Breakfast’ Variety. Stuffed with a Fried Egg, Beans, the white cheese Cojita and some Tomatoes + Aioli, we decided to take the next step and also add in Pork. Which I’m glad we did, because without it I would imagine it’d be a very flat, not-so-full sandwich. Along with the meat, it certainly met the basic requirements, though I feel I’ve found more enjoyment with their other arepas (more of that rich, juicy experience, plus the dough today felt a little denser than usual). The real highlight of the order, though, was the Yuca Fries. God these fit literally every feature that I look for in PERFECT fries (at least of the thick-cut variety). Crunchy and crispy outer crust, soft pillows inside (maybe a bit more starchy than the really fluffy white potatoes), and big, these were a delight, especially with a side of aioli.
Main Course happened to be Cachapas (yellow corn pancakes) and Fried Chicken; the latter a drier style with thick crust, truly ideal in those ‘chicken and waffle’ experiences when you just wanna cut it up and get a big piece of peppery fried batter in every bite of food. The pancakes came super soft, naturally savory-sweet highlighted from the corn sprinkled on top, and acting as an amazing base to carry the flavors of the accompanying egg, bacon, jalapeno… and of course that syrup. Easily the best part on that plate, for it truly completed that smorgasbord flavor of the ‘full pancake breakfast’ we expect, and without needing to cover the whole plate in calories. Just a few drops over my giant forkfuls of food, and that distinctly unique and deep chipotle-maple flavor could be picked up amongst everything else. It was classic, yet modern, yet traditional in a different way, and all executed well to convene in a mass that hit everything I wished for at Brunch (unless I’m craving hash brown skillet sorta thing, but that’s another day).
Let’s move on, two more small items to get through (btw, yes there was leftovers… not much, but some nonetheless). Nowadays I love granola, yogurt, fruit and honey in the morning, and their version is easily now one of, if not MY, absolute favorites. A simple Yogurt Flan (baked custard, panna cotta, etc) with fresh Blackberries and a Cornflake-Pepita ‘Granola,’ which if anything was more of a candied mix of the two, with some sort of syrup on bottom (my money’s on a flavored Agave, but who knows? Maybe it was just honey based). Whatever the details were, it was good, and a perfect way to have a little dessert at breakfast time; I want more of the ‘granola,’ that was just sweet and crispy and addictive, they need to make an actual cereal out of it.
Despite that, I had to try a certain actual dessert, the Mini “Churro.” Both I and they use the quotation marks for good reason, because I’m pretty sure they don’t use the same crème-puff-style dough which churros are usually made from. It came out more… actually, now that I think about it, it was basically like a coffee cake. A really good one, covered in a thick layer of cinnamon-sugar, and then served with a chocolate-coffee sauce on the side. Which, may I say, was DIVINE. Silky, smooth, with that teasingly bitter flavor that makes you think of classic Mexican Cacao, all to dip and pour over your little ‘churro,’ which ate nicely (if not messily, and yes you MUST use your hands for this or you aren’t a proper Hombre). It’s not a churro on any real fashion besides the fry job and cinnamon, but it is still good for what it is.
And that thus concludes my little round-up of my first, and hopefully not last, visit towards Hola Arepa. I know I don’t have to wish them any luck, so instead I shall simply set my feet, look forward, and continue on towards the next meal, wherever it shall take me. Certainly I hope you can do the same. Good Luck and Good Eating.