Paparepas serves Venezuelan-style empanadas made with cornmeal dough and fried until the shell turns crisp and pale-golden. The filling leans classic and hearty, with versions that fit neatly into the restaurant’s broader arepa-and-snack lineup. They tend to arrive with a satisfying contrast between the crunchy exterior and soft interior, making them a natural choice for a quick lunch or mixed plate. Local empanada guides regularly include this Capitol Hill spot for its gluten-free cornmeal style.