ALL MEALS COME WITH A SIDE OF PAPAS FRITAS AND MANGO KETCHUP
YUCATAN PICKLED ONIONS - COTIJA - ROMAINE -
JICAMA SLAW - PALMIRA SAUCE
LATIN SLAW - AJI AIOLI
KALE - APPLE SLAW - PALMIRA SAUCE
COLOMBIAN CREAM SODA
PUERTO RICAN COCONUT SODA
Monday - Friday 11 - 2:30 PM
PLAZA FERDINAND VII
309 S PALAFOX STREET, PENSACOLA, FL 32502
Plaza Ferdinand VII
+ Event Details
We invite you to come and celebrate our GRAND OPENING with us in downtown Pensacola and make your taste buds happy with our mouth-watering arepas!
Plaza Ferdinand VII
Our arepas are a unique blend of a Colombian and South American favorite, a flat bread made out of ground pre-cooked maize flour, stuffed with international flavors influenced by Latin Culture
Our unique recipes have been expertly crafted and made from responsibly sourced ingredients. You will love every exquisite bite of our ode to Latin Cuisine
Joshua Spiess has always pushed and pursued to fulfill a longtime culinary dream: to establish a destination for fine cuisine. During his travels, he had come along several different types of cuisines. However, it was not until Chef Spiess met his wife Heidi, and her Colombian roots, that he knew he wanted to share her cuisine with the world! It was through her exposure and expertise in Latin food, that a business was born.
Opened in April 2019, Arepas. Latin Street Cuisine celebrates Latin sensibilities with fresh, local ingredients. Named after the century old arepa, pre-cooked white cornmeal bread traditional to Colombia and originally made by indigenous tribes, Chef Joshua and Heidi have also used many different Latin inspired regions to create fillings in which the arepas are stuffed with. The business serves lunch and caters throughout the week.
Arepas. Latin Street Cuisine can cater any style cuisine you desire. You can pick from the extensive seasonal portfolio of modern American cuisine or our authentic Latin fare. We are here to make your event memorable.
The Arepas. Latin Street Cuisine team creates weekly specials to keep your appetite looking for new and innovative dishes with intense focus on impeccable guest service.
Chef Joshua Spiess discovered his love for cooking at an early age and began his quest working in professional kitchens at age 15. After graduating Johnson & Wales University, he later joined the US Army in which he deployed with The 1st Infantry Division out of Fort Riley to Ar Ramadi, Iraq. Some of his assignments included The Old Guard Dining Facility, DC, Fort Lee, VA, Fort Bragg, NC, Fort Benning, GA, Fort Stewart, GA, and the Pentagon.
Chef Joshua has influenced many soldiers at the U.S.’s largest culinary competition held at Fort Lee teaching young chefs and soldiers how to improve the quality of their food and bring it back to their facilities for soldiers to enjoy. Not only can he teach the culinary principles but he lives it, being a double gold medalist at the 2006 Culinary World Cup in Luxembourg, the 2008 Culinary Olympics in Erfurt, Germany and the 2010 Culinary World Cup in Luxembourg.
Chef Joshua also aired on the cooking show, “The Grill Sergeants,” which can be seen on The Pentagon Channel and was a guest on Fox and Friends for winning the 2010 Armed Forces Chef of the Year. Being a Maryland native,
Chef Joshua tries to use some of the freshest ingredients to create simple but elegant results with very unique flavor profiles and textures.
Chef Joshua is a past member of the United States Army Culinary Arts Team which competed on the international stage at the World Culinary Olympics/IKA in Erfurt, Germany. During his career he has accumulated 17 gold, 6 silver, and 6 bronze medals through the American Culinary Federation and World Association of Chefs Societies with 7 best in show.
He is a Certified Executive Chef, Certified Judge with the American Culinary Federation and a Certified Food Manager through the International Food Service Executives of America. Chef Joshua holds an Associate's Degree in Culinary Arts through Johnson and Wales and Bachelor’s Degree in Hospitality Management through the University of West Florida.
His most recent achievement is being one of the youngest chefs to be inducted into the American Academy of Chefs, which is the honor society of the American Culinary Federation. He currently resides in Perdido, Florida with his beautiful wife Heidi, five handsome sons and two beautiful daughters.
Heidi Spiess was born and raised in Colombia, South America. She moved to the United States where she attended the University of Southern Maine and earned her Bachelor’s degree in Cultural Anthropology and Geography. She is a part of the management team involved with sales, marketing and promotion.
Heidi has previously worked as an Account Executive and collaborator for a local magazine where she dealt with business to business sales and client relations. She has also written and published several articles about food and travel.
She is a visual thinker and pragmatic doer who is fluent in English, Spanish and French. Heidi loves good food and has a passion for traveling. She currently lives in Perdido, Florida with her husband Joshua and their children.
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