A Heli-Ski Themed Arepa Bar Is Lurking On Coral Way. And It's Healthy.
No one skis like Gaston, sources cheese like Gaston
All photos by Carlos Miller
One of my favorite things about Miami is that everyone has a side hustle. Your stripper does real estate. Your tax accountant has a mixtape. If you only have one job in Miami, go ahead and ink over that 305 face tattoo. One side hustle I hadn’t seen, though, was Arepa maker and professional heli-ski coach.
Until I wandered into Dale Arepa Bar and Healthy Bistro, which if you think about it kind of a side hustle too. Because while everyone loves the cornmeal-and-cheese heaven that is an arepa, nobody’s confusing it with “healthy.” But Gaston Ortiz de Rozas, heli-ski coach extraordinaire, is bringing his sports nutrition background to the arepa world on Coral Way and SW 17th Ave., and it might be my favorite new lunch spot.
How’s he making arepas healthy?
Ok, look, a shredded beef and cheese arepa isn’t going to replace your lunchtime kale salad. But Dale’s arepas – cornmeal shells, if you’re not up on Venezuelan cuisine – are baked, not fried. Ditto for the teqeunos, empanadas, and everything else on the menu. You’re also not locked in to ordering arepas, and if you want to indulge in the “healthy bistro’ part of the menu you can choose from a big list of smoothies, juices, and other good-for-you options.
The Space: Is exactly what you’d expect in an arepa shop –skiing pictures. Dale is done up like the dining room at a Chilean ski lodge, except instead of a view of the Andes you’ve got The Brightside. Gaston told me the photos are of him and the athletes he’s trained, with some news clippings thrown in. There are snowshoes on the wall, the occasional extreme skiing video on TV. Basically, you’ll instinctively reach behind you for your ski jacket and ask your companion what lift they’re headed to before you remember it’s 92 degrees outside.
What to eat and drink: The Arepa Catira is where Gaston really shines. He sources real Gouda cheese to put atop shredded, seasoned chicken. Gaston explained this gouda is different than the gouda you get on Dave & Buster’s barbecue chicken pizzas because it comes from a tiny country called Holland, where all they do is make cheese. I tried the cheese, and he’s right. It’s far smoother and more palatable than Publix deli gouda. Another great arepa is the Pebellon, which puts Venezuela’s national dish of spicy shredded beef and beans with gouda cheese inside cornmeal. All those fillings are in Dale’s baked empanadas too, which make for a nice, fast snack.
Perfect for: A quick lunch. The food fills you up without weighing you down. Like if you had to go heli-skiing after lunch, perhaps.
Pro tips: Chat with Gaston while you’re there. His skiing stories better lunchtime entertainment than anything on your phone.
Expect to pay: $15-20.
How’s the parking: It’s a Coral Way crapshoot, though there is a lot behind it on SW 17th Ave. that usually has spots.
See the whole video on our Instagram.
@dale_arepa_bar_miami // 1711 Coral Way, Miami