The Maiz Project

Arepas made with family techniques The Maiz Project first earned its following as a pop-up before opening this brick-and-mortar outpost at Time Out Market New York. Its several arepa varieties—steak with white cheese and chimichurri, chicken with avocado and muenster, shrimp with avocado and garlic butter and chorizo with Irish cheddar and salsa verde—are meticulously made the way the team’s grandmothers perfected in Venezuela, according to proprietor Richard Ortega. That means studiously sourced ingredients and hands-on preparations are always on the menu here.