The restaurant's signature dish. Unlike the white corn arepas, this is made from a sweet yellow corn batter that is griddled until golden and slightly caramelized. It's split open and filled with a thick layer of soft, salty white cheese that melts into the sweet dough. It is a brilliant example of the sweet-and-salty balance that defines Colombian street food. Reviewers consistently name it as the best arepa in the city.
Tips from diners
This is much heavier than it looks. It's very buttery and rich—perfect for sharing as an appetizer or eating as a substantial snack. Don't skip the extra butter on top.
A more substantial and savory option. A traditional white corn arepa is griddled until crispy on the outside and soft inside, then stuffed with a variety of fillings—most commonly savory shredded beef or pork, beans, and avocado. It's a favorite for those looking for a full meal rather than a sweet snack. Reviewers highlight the quality of the beef and the freshness of the avocado.
Tips from diners
Ask for the beef—it's slow-cooked and incredibly tender. The white corn arepa is less sweet and allows the savory fillings to be the star.
The simpler, savory cousin to the choclo. It's made from traditional masarepa (white corn flour), resulting in a savory, neutral-flavored cake that highlights the richness of the melted Colombian cheese. It's a favorite for purists who want to taste the quality of the corn dough without the sweetness of the choclo.
A textbook execution of the Colombian staple. These empanadas have a thin, crunchy yellow corn crust and are filled with a savory mixture of shredded meat and potatoes. They are fried until golden-brown and served with a bright, spicy ají sauce for dipping. Reviewers often mention they are the perfect crispy appetizer to share.
Arepa Lady was founded by Maria Piedad Cano, who spent decades as a beloved street cart vendor in Jackson Heights. Now in a permanent space, the restaurant continues to serve the city's most respected Colombian arepas. They specialize in 'arepas de choclo'—sweet corn cakes that are a hallmark of Colombian street food. It is a cultural landmark, celebrated for its consistency and its status as an essential New York food story.
The permanent location on Roosevelt Ave is much more comfortable than the old street cart, but it still gets very busy on weekends. Weekday afternoons are the best time to visit if you want a guaranteed table.
If you're unsure, get the Arepa de Choclo. It's the dish that made her famous and it's unlike any other arepa you'll find in Manhattan taquerias.
It's right in the heart of Jackson Heights, surrounded by incredible street life and other great food. Make a food tour of the neighborhood—it's one of the best culinary areas in the world.
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