Arepa Mia

"Arepa Mia is all about making Venezuelan food feel like home. The restaurant focuses on quality and sustainability, offering a menu that blends tradition with creativity while accommodating various dietary needs. They prioritize using simple ingredients in smart ways to provide bold flavors and good portions." - Kevin Chau

"The friendly, counter-serve Venezuelan restaurant Arepa Mia, owned by Lis Hernandez, serves dishes using ingredients that are naturally gluten-free. Arepas, for instance, are made from cornmeal and stuffed with a variety of meats, cheeses, eggs, or vegetables. Try the empanadas or cachapas (Venezuelan sweet or savory pancakes)." - Eater Staff

"Venezuelan restaurant Arepa Mia in Avondale Estates has been making arepas for well over a decade in Atlanta. The menu consists of arepas stuffed with beef, chicken, seafood, avocado, or scrambled eggs as well as empanadas, cachapas (Venezuelan sweet or savory pancake), and pabellón with shredded beef, black beans, fried plantains, queso, and jasmine rice. The restaurant offers a great list of local and craft beers and rum cocktails for thirsty parents, a bright and cheerful interior, and a large covered patio for al fresco dining." - Beth McKibben, Lia Picard

"This Venezuelan restaurant and bib gourmand, owned and operated by Lis Hernandez, serves its signature menu item stuffed with everything from fried tilapia and 12-hour roasted beef to deviled ham and those filled with Venezuelan-style scrambled eggs, tomatoes, caramelized onions, and queso de ano. Arepas here average around $10 to $11. Make sure to order a side of crispy yuca fries or tostones for an extra $5 or try the cachapas (Venezuelan sweet or savory pancake) topped with proteins like roast pork or shredded chicken and assorted vegetables." - Beth McKibben

"Founder/owner Lis Hernandez dials up the charm at Arepa Mia in Avondale Estates. Warm hospitality is a hallmark here, where bright walls and colorful metal chairs and tables instantly boost your mood. The Venezuelan menu is all about the namesake arepas, grilled and filled with everything from yucca and plantain flour-encrusted chicken to pernil with caramelized onions. Other items include patacones and cachapas. The cooking and ingredients are quality driven, and the portions are generous. Feast on selections like the hearts of palm and avocado salad to start, then tuck in to a fried chicken arepa with mango salsa, followed by a guava and cheese empanada. Fresh juices slake your thirst, though the full bar has some fantastic rum choices." - MICHELIN Guide