Coco's Bistro
There’s a papa at my kiddos’ preschool who loves food as much as I do and we’d frequently find ourselves dishing about Sarasota’s hidden gems.
“You’ve been to Coco’s Bistro, right?” he asked recently after we tossed our children (lovingly, of course) into their respective rooms.
“No, I haven’t heard of it yet,” I replied.
“What!?” he gasped, clutching his chest, clearly broken-hearted that I dropped the culinary ball.
I took his half-hearted heart attack to mean Coco’s must be good, so I went and now here we are, me and you, with the magazine at your fingertips while my own fingers are still slick with arepa oils, tapping at these keys to tell you about it. Spoiler: It’s delicious.
Venezuelan cuisine is a carnival of flavors and textures, influenced by indigenous, African, and Spanish cultures. The star? The arepa, a beloved staple that embodies Venezuelan ingenuity and creativity. Unlike its Colombian cousin, a Venezuelan arepa is thicker and doughier, stuffed with all sorts of goodness from savory meats to creamy cheeses and everything in between. It’s a culinary embrace that feels like coming home, regardless of geography. Each bite reflects a rich cultural heritage, blending flavors and techniques passed down through generations.
Enter Miguel Salcedo and Diana Espinota, the dynamic and genuinely happy husband/wife duo behind Coco’s Bistro who are bringing the soul of Venezuelan street food to Sarasota. These two make a small but mighty team. They left the challenges of Venezuela almost a decade ago and have since fallen in love with this city and its community.
Serving their food isn’t just a business; it’s a way to share a piece of their culture and passion with every guest. As chef, Miguel maintains the kitchen, creating flavors reminiscent of his home country, while Diana handles the pastries and, together, they manage every other element of their business from marketing to design. The smile on Miguel’s face was positively lumines-cent as he explained how every single thing they do is from scratch, with love and a dash of Venezuelan flair.
Each arepa is crafted following traditional recipes perfected over generations. Looking for a hearty breakfast? Try the one with bacon and eggs. In the mood for something familiar but new?
Get the smoked ham and gouda. Craving something with a twist? The Lemon Tuna arepa, made with a house-special tuna salad, will be a must-try. The Mechada, with shredded flank steak, showcases the arepa’s versatility. Meanwhile, I opted for the Pernil, two delightfully deep-fried mini-arepas stuffed with pulled pork, handmade mozzarella, and Coco’s special sauce, and as I currently stare at my empty plate, I have zero doubt that I will return soon for more. Probably tomorrow.
They also offer a tasty cachapa, which is a handcrafted corn pancake stuffed with handmade mozzarella and meat topped with a crema and fresh shredded cheese—something I very clearly had to try. I opted for the flank steak and it turns out a cachapa is a Venezuelan take on the best pancake you’ve ever had: savory, sweet, and utterly satisfying. And though cachapa is fun to say (and who doesn’t love that?), I assure you it’s even better to eat.
Hey, p.s., don’t miss their Sunday special, which often features a delicious short rib dish that I hear is worth the trip all by itself. I’ll be there ordering two. See you then.
Coco’s Bistro: 5321 Fruitville Rd, Sarasota; cocosbistrove.com
