Arepa Mia comes from chef Lis Hernandez, who grew up helping her mother make and sell arepas on the streets of Venezuela for more than 25 years. She brought those recipes to Atlanta, starting the business at a local market before opening the standalone restaurant in Avondale Estates.
The menu runs entirely gluten-free and draws on ingredients sourced from Georgia farms, including grass-fed beef. Signature dishes include arepas, cachapas, hallacas, empanadas, and pabellón criollo — shredded beef served with black beans and fried plantains.
Michelin awarded Arepa Mia a Bib Gourmand in 2025.
The menu runs entirely gluten-free and draws on ingredients sourced from Georgia farms, including grass-fed beef. Signature dishes include arepas, cachapas, hallacas, empanadas, and pabellón criollo — shredded beef served with black beans and fried plantains.
Michelin awarded Arepa Mia a Bib Gourmand in 2025.