![]() ![]() The cachapas are not, so do request that the grill be cleaned before your order is prepared. While all arepas are gluten-free, not all menu items at Arepa Zone are not. As business has boomed, this brick and mortar stand allows for fans to access arepas throughout the week to get their Venezuelan food fix. What's really cool about this stand is that it is a brick and mortar location for a tried and true food truck that has earned accolades from critics and Washingtonians alike. Vegetarian options are also available, so this spot is definitely one not to pass up on when visiting Union Market. All of the arepas served up at Arepa Zone are gluten-free, and can be made dairy-free by holding the cheese. After all, I had to get back across town to Foggy Bottom to check out of my hotel then head back to Union Station to catch the train back to Baltimore.Īrepas are a Venezuelan street food that consist of corn cakes stuffed with assorted veggies, meats, and cheeses. As I explored around Union Market in DC, I knew that I had limited time but didn't want to leave without trying DC Dosa and Arepa Zone, the two most gluten-free friendly vendors I found.Īfter eating the larger-than-expected dosa from the first stand, I decided to still order from the latter, but take my arepas to go. The pesto sauce and cilantro and jalapeño chutney competed a bit, both with strong flavors and the latter packing she serious heat.As a gluten-free blogger, I've learned to never miss the opportunity to taste food when it's concentrated in one area. I definitely did not like the zucchini and lemon- both for taste and texture reasons. The rice and spring mix were a good base as well. My favorite parts of the bowl were the fresh mint, flavorful cabbage, and tender, marinated chicken. The bowl is generously portioned- there's a lot of food packed in to enjoy. ![]() To top it all off, I selected the gluten-free, vegan pesto sauce as a final flourish. My protein was chicken, and my vegetable toppings were cabbage, chick peas, salata, mint leaves, and zucchini and lemon. You get a choice of three sauces, but I chose one scoop of hummus and two scoops of cilantro and jalapeño chutney. I chose a bowl with brown rice and spring mix as my base. However, in the toppings section, I did see some cross-pollination of ingredients, so chose toppings that were far from the gluten-containing ingredients. Each ingredient is scooped with their own scoop, so that also helps cut cross contamination. Gluten-containing items are scarce, but I asked that the staff change their gloves before preparing my bowl to prevent cross contamination. All of their meat is halal, antibiotic-free, and hormone-free. SKWR's menu is marked to indicate gluten-free, vegan, and vegetarian options. Named for the traditional way of cooking meat- slow roasting over an open flame, SKWR makes ancient eastern eating approachable and fun. SKWR's food is made in-house, and merges traditional and modern influences. Offering a gourmet take on a street vendor staple- kabobs- SKWR has a menu that features naturally gluten-free and dairy-free options. The latest of these type of restaurants I visited is SKWR Kabobline in downtown D.C. They make grabbing an affordable, healthy lunch easy, and coming many culinary varieties- Mediterranean, Indian, Korean, and more. If there's one restaurant trend I can wholeheartedly get behind, it's the proliferation of fast casual "make your own bowl" restaurants that have popped up in and around Washington D.C. ![]()
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