Part of a series of restaurant recommendations offered in The Stranger’s 2017 Guide to Food and Drink (International Edition).
The food that comes out of Arepa Venezuelan Kitchen is as warm and satisfying as its cozy interior. Located in a quaint green cottage adjacent to Grand Illusion Cinema in the U-District, Arepa serves more than a dozen varieties of its namesake offering, kind of like a cross between a pancake and corn bread that's made of ground maize (corn) flour and served sandwich-style—cut open and stuffed with fillings. Here, all arepas are made fresh, grilled, or deep-fried, with fillings that range from the vegetarian chicas (spinach, tomatoes, and white cheese) to the tasty pabellon (shredded beef, black beans, sweet plantains, and white cheese). And you likely won't spend much—the highest priced arepa is $8.99. LEILANI POLK
The Buenos Aires Grill is about as close as you can come to authentic Argentinian food in Seattle, of the tourist trap "5 Essential Stops on the Buenos Aires Tango Circuit" variety. The average Argentinian asado is something you can get on nearly every street corner in Buenos Aires, but there, it ain't that good. Argentines aren't much for spice or seasoning, so a lot of that magnificent beef doesn't live up to its full potential. At this Belltown restaurant, however, you can expect a more magnificent meal. Plus, unless you're trying to shell out several thousand dollars to get drunk and overeat in another country, it's probably your only chance to try morcilla (Argentinian blood sausage). You should really try morcilla. TOBIAS COUGHLIN BOGUE
Seattle's oldest Brazilian restaurant is located in a U-District house, and on any given Saturday night, there are a few dozen people packed into its "living room," eating and laughing amid posters of Brazil and framed photos of the Ribeiro family who runs it. Occasionally, live music wafts in from the covered porch along with the scent of seafood. Clay pots stacked on shelves in the kitchen hold their house special (and Brazil's national dish), feijoada: a smoky bean stew slow-cooked with beef, sausages, and bacon that'll warm you from the inside. For cocktails, try a Caipirinha—a mix of mojito and margarita with diced limes—or the Batida de Coco with coconut milk. Much on their menu is coconut-infused, often balanced with more savory elements like olives, poblano peppers, or yucca. The lighter fare—like ham hock collard greens and okra fried in a light batter—is pure comfort food. AMBER CORTES