EL RINCON DE FABIO LLC
Venezuelan restaurant · Uptown ·
Arepas, empanadas, patacones, cachapas, and juices.
Arepas, empanadas, patacones, cachapas, and juices.
"You’re coming to El Rincon for the sole purpose of eating an arepa stuffed with sweet plantains and shredded beef, a patacon with perfectly crispy tostones, and cachapa that’s so fluffy a single tear will roll down your cheek. The space is very small, with a handful of card tables and folding chairs. It’s decorated with Venezuelan flags, paintings, and a TV playing various concerts provides the playlist. Yes, the juices from the incredible pulled pork might drip out of the little basket it’s precariously served in, but you won’t care. The food is too good and the service too friendly to get upset about anything." - adrian kane, courtney sprewer, veda kilaru, john ringor
"You're at El Rincón de Fabio for some of Chicago's best arepas. And if you decide to focus on anything else while you're here, there’s also a fluffy cachapa, and a patacon that deserves an Oscar for best performance in textures. In fact, the Venezuelan food at this charming Uptown spot is so compelling, you’ll look past any potential sensory overload. photo credit: Kim Kovacik photo credit: Kim Kovacik photo credit: Kim Kovacik Pause Unmute It’s easy to get overwhelmed by El Rincón’s flashing neon lights, butterfly decals, TVs playing concerts, and the variety of dishes on the long menu—including tacos, bowls, and Venezuelan snacks. Instead, just focus on the house specials and arepas. All the arepas come on thick, grilled dough and have plenty of fillings to choose from. But the standouts are the la veguera stuffed with pieces of steak, and the pabellón criollo, which is Venezuela’s national dish in arepa form. Regardless of what you order, the combination of fillings, cheeses, and homemade sauces that El Rincón has curated will distract you from thinking about the time you ended a work call with "love you." photo credit: Kim Kovacik The arepas aren’t the only options capable of instigating an existential crisis. It’s possible to spend seven minutes debating the merits of forgoing the cachapa for a patacon, and whether you need a side order of tequeños (you do). But count on getting some help from the people who work at El Rincón. They’ll provide as much guidance as necessary and even throw in some tips on the best way to reheat your leftovers. FYI, an air fryer or oven is acceptable, using a microwave is blasphemy. El Rincón’s food should be eaten right away for optimum enjoyment, so our only complaint is that the small dining room (there’s just a handful of card tables and folding chairs) doesn’t always guarantee a seat. And make sure to ask for extra napkins because mess is unavoidable—whether from hastily gobbling down the cachapa, or because of the pulled pork juice running out of the serving basket. Either way, you won’t care. The food is too good and the service too friendly to be upset about anything. Food Rundown Chicken Empanada Get this to share, or as part of the Venezuelan Taste sampler. It has a crispy crust and a doughy interior packed with shredded chicken. Take advantage of the squeeze bottles on each table, which are filled with a delicious housemade green hot sauce. Tequeños Is there anything more satisfying than cheese wrapped in dough and fried? Maybe, but we haven’t found it yet. photo credit: Kim Kovacik Pork Patacon The patacon is a house specialty and deserves a lifetime achievement award for texture. The plantains are fried to the ideal level of crispiness, and when combined with soft shredded pork (our favorite filling), fresh slaw, and hot sauce, you have a perfect bite of food. They serve a smaller version in the sampler. photo credit: Kim Kovacik Pabellón Criollo Arepa This is Venezuela’s national dish—pabellón criollo—as an arepa. Here, it gets layered with black beans, sweet plantains, shredded beef, sour cream, and a generous handful of queso blanco that melts with all the warm fillings. photo credit: Kim Kovacik La Veguera Arepa This is the best arepa on the menu. The proportions are wonderfully balanced between the steak, fresh pico, chunky guasacaca, a tangy cilantro sauce we’d love to keep at our desks for a pick-me-up throughout the day. Pork Cachapa Another house specialty, you might mistake the sweet and savory cachapa for that Frette down comforter you’ll be able to afford when you’re 90. It’s so fluffy, you'll want to crawl in next to the tender chunks of pork and wrap yourself up in the corn pancake." - Veda Kilaru
"A new Venezuelan restaurant offering arepas, crispy empanadas, enormous patacones, and other Venezuelan staples in the Uptown space formerly occupied by Rhapsody." - Naomi Waxman
Heather F.
Arlette R.
Abigail and V.
Nat M
Yentl T.
Stephen R.
leslie C.
Megan C.
Minerva H.
Yemilee P.
Bill M.
Elgin B.
Gabrielle B.
Deattapi P.
Anthony D.
Ric F.
Mary M.
Monika W.
Becca L.
Ivan C.
Kaitlyn C.
Angel C.
Margo K.
Alicia F.
Lea D.
Lisa N.
Andrew P.
Caley D.
Alfie M.
Robert K.
Nina R.
Jermaine J.
Khadijah H.
Jen P.
Judit C.
Tracy L.
Thomas M.
Yemna K.
Mike W.
Vesuvi T.
Bill S.
Mikael N.
Jason W.
Robert B.
Maggie B.
Cass A.
Andy B.
Sam B.
Michael A.
Meg V.
Trina B.
Paola M.
Joe F.
Kristine H.
Steven E.
Mark T.
Matt B.
