Mary's Arepas: Hand-Pressed Colombian Street Food in South Carolina

What Mary's Arepas serves and where to find it

Mary's Arepas is a casual Colombian restaurant that specializes in arepas—the hand-pressed cornmeal cakes that form the backbone of Colombian street food. The menu centers on arepas filled with shredded meats, cheese, beans, and fresh toppings, along with sides like patacones (fried plantain slices) and empanadas. The restaurant operates as a small, walk-up or counter-service spot, keeping prices low and the focus on quality ingredients and traditional preparation.

The specific location and hours vary, so checking current information before visiting is important—restaurant locations and schedules can shift. Mary's Arepas has built a following among people seeking authentic Colombian food rather than Americanized versions, and the casual atmosphere reflects that mission.

Key Takeaways

• Arepas are the main offering—corn cakes stuffed with fillings like shredded beef, chicken, or cheese, served hot and pressed by hand.
• The menu includes traditional Colombian sides such as patacones and empanadas, making it easy to build a full meal under $15.
• Mary's Arepas operates as counter service or walk-up, designed for quick meals rather than table service dining.
• The restaurant prioritizes traditional Colombian recipes and techniques, appealing to people familiar with the cuisine and those discovering it for the first time.

The arepa: what it is and how Mary's prepares it

An arepa is a round, flat cake made from cornmeal dough that is hand-pressed into shape, then griddled until golden and slightly crispy on the outside while staying soft inside. The dough itself is simple—cornmeal, salt, water, and sometimes a bit of butter—but the skill lies in the pressing and cooking. At Mary's Arepas, each one is made to order, which means you watch the process and get a warm arepa within minutes.

The fillings are where regional Colombian flavors come through. Common options include reina pepiada (shredded chicken with avocado and mayo), carne mechada (slow-cooked shredded beef), queso de mano (fresh cheese), and bean-based fillings. Many customers order arepas topped with additional items—fried cheese, a fried egg, or extra avocado—turning a single arepa into a more substantial meal. The freshness of the filling matters as much as the arepa itself, and Mary's sources ingredients to reflect that priority.

Patacones and other sides

Beyond arepas, Mary's menu includes patacones, which are thick-cut plantain slices fried twice—first until soft, then pressed flat and fried again until crispy and golden. They arrive hot and salty, often served with a small cup of garlic sauce for dipping. Patacones are a staple across Colombia and the Caribbean, and they pair naturally with arepas or stand alone as a snack.

Empanadas round out the sides—fried pastry pockets filled with meat, cheese, or potato. At Mary's Arepas, empanadas are made fresh and served warm, offering another way to experience Colombian flavors in a handheld format. The combination of an arepa, patacones, and an empanada creates a full meal that reflects how Colombians actually eat street food.

Pricing and what to expect when you order

Mary's Arepas keeps prices accessible, with individual arepas typically in the $5 to $8 range depending on the filling and any add-ons. Patacones and empanadas cost a few dollars each, so a complete meal for one person usually runs $12 to $18. Drinks and any extras like extra cheese or avocado add to the total, but the overall cost remains low compared to sit-down restaurants.

The ordering process is straightforward: you approach the counter, choose your arepa filling, decide on sides, and pay. Most locations do not take reservations, and seating is limited or nonexistent—many customers eat standing up or take their food to go. During lunch hours, expect a short wait, especially on weekdays when office workers and students stop by.

Why Mary's Arepas matters in South Carolina's food scene

Colombian restaurants in South Carolina are less common than Mexican or Caribbean spots, so Mary's Arepas fills a specific niche for people craving authentic Colombian food. The restaurant does not try to adapt the cuisine to American tastes; instead, it presents arepas and sides as they are eaten in Colombia, which means simpler preparation, fresher ingredients, and lower prices than fusion or upscale versions.

For people with Colombian heritage, Mary's Arepas offers a taste of home. For others, it is an entry point into a cuisine that shares roots with Caribbean and Latin American food but has its own distinct identity. The hand-pressed arepa, made fresh in front of you, is the kind of detail that separates a restaurant committed to tradition from one simply adding items to a menu.

How to find Mary's Arepas and what to know before you go

Mary's Arepas operates in South Carolina, but the exact address, hours, and whether it is open for dine-in, takeout, or both can change. Before heading there, search for the current location online or call ahead to confirm hours and any seasonal closures. Some locations may offer delivery through third-party apps, though ordering directly often gives you fresher food and supports the restaurant more directly.

Bring cash if possible—many small Colombian food spots prefer it, though many now accept cards as well. If you are new to arepas, do not hesitate to ask the staff for a recommendation; they can guide you toward popular fillings or explain what each option tastes like. The staff at Mary's Arepas are usually familiar with customers who are discovering the food for the first time and are happy to help.

Frequently Asked Questions

What is the difference between an arepa and a pupusa?

Both are hand-pressed corn cakes, but they come from different countries—arepas are Colombian and Venezuelan, while pupusas are Salvadoran. Arepas tend to be thicker and are often split and filled, whereas pupusas are typically thinner with fillings mixed into the dough before cooking. The taste and texture differ slightly, but both are satisfying street foods.

Are arepas gluten-free?

Traditional arepas made from cornmeal are naturally gluten-free. However, ask Mary's Arepas directly about their preparation and whether any fillings or sauces contain gluten, since cross-contamination or added ingredients can matter if you have celiac disease or a severe sensitivity.

Can I order arepas for a group or event?

Many small Colombian restaurants offer catering or bulk orders, but availability depends on the location and how far in advance you contact them. Call ahead to discuss group orders, pricing, and whether they can accommodate your event date and size.

What should I order if I am trying arepas for the first time?

Start with reina pepiada (chicken with avocado) or carne mechada (shredded beef)—both are popular, approachable, and let you taste the arepa itself without overwhelming flavors. Add patacones on the side to experience another classic Colombian side dish in one visit.

Do arepas stay fresh if I take them home?

Arepas are best eaten warm and fresh, ideally within 30 minutes of cooking. If you need to transport them, ask for them wrapped well to retain heat. Leftover arepas can be refrigerated and reheated in a skillet or oven, though the texture will not be quite the same as fresh.