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Mil Jugos’ arepas are corn cakes with a crisp-as-paper outer crust and a dense corn pudding inner core--born from batter and formed into these French macaron-like shapes in an iron press. They're split down the middle, stuffed with meat and cheese and beans, and eaten like South American sliders. The carne asado may be the simplest filling--a slab of slow-cooked beef touched by wine and brown sugar, a rival to pot roasts in its mouth-melting tenderness. The arepa stuffed with the chilled coolness of an avocado-studded chicken potato salad called the reina pepeada might just be the thing to soothe your tongue from the punishing ajis--two kinds of a thick green hot sauce applied via squirt bottles that you should’ve used to douse everything in sight. The mild one is already spicy, colored muted jade; but the one that looks like pureed grass clippings is so sharp it cuts like a razor. Wash it all down with at least one licuado, a fruit smoothie made with just the fruit of your choice, some ice and sugar. The meal is easily the best pairing of juice and sandwich than the hot dog and papaya drink at Gray's Papaya.