This small stand at the Los Palos Grandes street market is set up every Saturday in Caracas’ Chacao municipality. The arepas are made by boiling corn with lime or ash, then removing the crust. The grains are subjected to long cooking and ground with a stone to make the dough. The Dogfish Shark arepa pelada, extraordinarily tasty for its texture and unique flavor, is prepared with a chili sauce infused with sweet onion and pepper, then mixed with fish seasoned with salt and annatto.