You don't argue about arepas — you stuff them. Catira (shredded chicken and yellow cheese), pelúa (shredded beef and yellow cheese), reina pepiada (chicken-avocado salad), dominó (black beans and white cheese)… every Venezuelan has a favorite and defends it like their baseball team.
These retro crew socks, cream with red stripes, come as a proper pair: a well-stuffed arepa on one and the budare — the griddle it was cooked on — on the other. You pick the filling.
For anyone who makes arepas on Sunday, anyone still hunting for the right corn flour at the supermarket, and anyone who misses grandma's budare.