'Street food' with Venezuelan flavor, now serving at a Salt Lake City food hall

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  Food and Wine on Thu, Oct 23rd, 2025 by The Salt Lake Tribune

Venezuelan Street Food Comes to Utah’s Food Scene

A wave of Venezuelan street food has begun to pulse through Utah’s culinary landscape, turning humble neighborhoods into vibrant hubs where the bright colors, bold flavors, and friendly atmospheres of Caracas and Maracaibo meet the state’s growing foodie culture. The trend, which first caught the eye of local journalists in late October, showcases a variety of classic Venezuelan dishes—from corn‑based arepas and savory empanadas to sweet cachapas and refreshing hallacas—crafted by immigrant families and served in pop‑up stalls, farmers’ markets, and food trucks across the Intermountain West.

The article opens with an evocative snapshot of a bustling street corner in Salt Lake City’s historic Millcreek neighborhood. A wooden stand, draped in red and yellow pennants, lines up a steaming pile of freshly baked arepas that smell of butter, cilantro, and a hint of pepper. The vendor, Maria “Mamá” Rodríguez, explains that her family has been making arepas in the same way they have for three generations in Maracaibo. “It’s a piece of home,” she says, handing a warm tortilla to a curious tourist. “In this city, you can taste the soul of Venezuela.”

The piece goes on to trace the origins of the movement. In recent years, Utah has become a popular destination for Venezuelan migrants, many of whom were seeking refuge from the country’s economic collapse and political turbulence. The influx of these communities has fostered a demand for familiar foods that evoke the comfort of home. As a result, local entrepreneurs have found a market for Venezuelan street fare, which is both inexpensive and satisfying. Restaurants such as “La Casa de Arepas” in South Jordan and “El Rincón de la Venezuela” in Ogden have sprung up, each offering a menu that emphasizes authenticity and community.

A significant portion of the article is devoted to profiling key players in the emerging scene. One standout is the food truck “Bocaditos de Venezuela,” which has made a name for itself by offering a rotating menu of empanadas—filled with spiced beef, chicken, or cheese—served alongside a selection of homemade sauces. The driver, José “Pepe” González, shares that he began experimenting with Venezuelan recipes in his backyard before deciding to bring the flavors to the city. “People come in and say, ‘I want something that reminds me of my childhood.’ That’s the motivation that keeps me going.”

Another highlight is the “Cachapa Fest” held every summer at the Ogden City Farmers’ Market, where vendors sell the sweet corn pancakes made with fresh corn kernels, butter, and milk. The event has become a staple for families, offering a taste of Venezuelan tradition in an accessible, family‑friendly setting. Local chefs such as Chef Laura Jiménez—who has trained in both Mexican and Venezuelan kitchens—contribute to the festival by offering free tastings and cooking demonstrations, thereby educating a new generation of Utah residents about the culinary heritage of Venezuela.

The article also delves into the challenges of sourcing authentic ingredients. Many of the dishes rely on specialty items such as corn masa harina, queso de mano, and a specific blend of spices like achiote and cumin. Local grocery chains have begun stocking these items, and small-scale importers have made inroads by partnering with local distributors. Maria Rodríguez mentions that one of her biggest hurdles is obtaining fresh, high‑quality beef for her empanadas. “I still have to travel to Texas for the best cuts,” she notes, yet she remains committed to maintaining the flavors of home.

An intriguing aspect of the narrative is the cultural exchange taking place within Utah’s food community. While the Venezuelan dishes maintain their traditional roots, they also adapt to local preferences and ingredients. For example, some vendors have started experimenting with locally sourced cheeses, such as the popular Idaho blue cheese, to create hybrid empanada fillings. Others have blended Venezuelan and American styles in the form of “veganarepas,” which use plant‑based cheese and toppings to cater to the growing vegan demographic.

The article concludes with a look at how these foods are changing perceptions of Venezuelan culture in the United States. As the popularity of Venezuelan street food spreads beyond the immigrant community, it is beginning to be recognized as a significant contribution to the national culinary tapestry. Food critics, such as Sarah Kline of The Salt Lake Tribune, have praised the “energetic, bold flavors” that Venezuelan cuisine brings to Utah, noting that the dishes offer “a new kind of comfort food that is both spicy and comforting.”

Throughout the piece, the author offers a compelling narrative that blends history, personal stories, and practical details. By highlighting individual entrepreneurs, community events, and the day‑to‑day challenges of cooking authentic Venezuelan street food in Utah, the article paints a vivid portrait of a growing culinary phenomenon that bridges continents and cultures, while enriching the state’s diverse food scene.