Chica at the Venetian, draws inspiration from classic renditions of Latin American cuisine with influences from Venezuela, Peru, Brazil, Mexico and Argentina. The Empanadas are a signature dish at this vibrant hotspot. The house made snack is stuffed with braised ground beef, sweet plantains, black beans, queso, fresco and spicy guasacaca pico. Yum!
Chica by Chef Lorena Garcia celebrates the flavors of Latin American cuisine with an astounding array of amazing dishes and the final course is no exception. This Easter's must-try dessert is the Tres Leches Dulce de Leche, the traditional 'three milks' dessert cake topped with toasted meringue and exotic fruit pico.
Chica inside The Venetian will be celebrating National Pi Day by featuring its Mexican Chocolates S'mores Pie, made with rich Mexican chocolate mousse and toasted marshmallow inside a cinnamon graham cracker crust, served with dark chocolate glaze and vanilla bean crème anglaise.
March 14th was established to commemorate National Pi(e) Day, a celebration of the mathematical constant, π (pi), or 3.14159265359. Though Pi Day is about math, thankfully, someone made it enjoyable by linking it with pies (by pies we mean, actual pies, pizza pies and/or any other circular dish and that can be sliced) (Pictured: Chica’s Mexican Chocolate S’mores Pie).
On this special foodie holiday, Chica will be featuring a Mexican Chocolate S’mores Pie, made with rich Mexican chocolate mousse and toasted marshmallow inside a cinnamon graham cracker crust, served with dark chocolate glaze and vanilla bean crème anglaise.
Chef Lorena Garcia is the kind of woman we need to see more of in the culinary industry. Not only is she talented, Garcia manages to do it all with an air of ease and pleasantness we all wish we could imitate. The energy she exuded on Top Chef was proof of that.Born and raised in Venezuela, Garcia completed a law degree in Caracas before moving to the United States to complete her associates degree in paralegal studies. The law bug didn’t last long, and shortly after completing her degree, she went on to study culinary arts at the esteemed Johnson & Wales University in Miami.
This Latin American chef is now considered one of the top in the restaurant industry of the United States, one of the most competitive of the world