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Eric Vitale Photography
Chef Lorena Garcia
Editor’s Note: Last fall, Chef Lorena Garcia — Venezuelan-born founder and chef of award-winning Chica restaurants in Miami, Florida, Las Vegas, and Aspen plus airport concepts in Dallas, Miami, and Atlanta — launched a line of three Mexican lasagnas that include ingredients such as corn, sofrito and poblano chili for an original Latin touch. el Restaurante reached out to Garcia for our “Five Questions” feature to learn more about her approach to bringing authentic Latino flavors to consumers wherever they’re dining — at upscale restaurants, casual airport locations, or in the comfort of their own homes.
1. Your bio says your global, fresh and highly flavorful take on Latin Cuisine offers a modern fusion of classic techniques with Latin ingredients. Can you explain that, and offer some examples of this fusion? Your menus show a strong influence from Mexico — do you find yourself drawn to Mexican cuisine more than other Latin cuisines??
When I talk about highly flavorful take on Latin cuisine it is remembering our traditions, taking inspiration from the base and the core of the recipes that I learned with my family, my grandmother, and then bringing everything I have studied, the techniques that I have learned throughout the years and my travels. I take a lot of inspiration from diving into Latin American cuisines, Mexico being a large influence since in the United States, Mexican cuisine is the gateway to understanding and opening up the desire to try other Latin cuisines. I am really drawn to Peruvian cuisine, Argentinian, and of course Venezuelan as well.
2. A quick look at your Chica menus and Instagram reveals many really creative dishes — things like Wagyu Picanha a la Trompo, Smoked Cauliflower Salad, Mexican Mezze with Guacamole, Yucatecan Pumpkin Seed Hummus, cheesecake that looks like corn. Where does the inspiration come from?
The inspiration comes from the celebration of Latin flavors, of course, always being creative in terms of high-end presentation and bold flavors, creating menu items that are conducive to having a cocktail or enjoying family style with family and friends.
3. You now have concepts in three airports —Lorena Garcia Tapas y Cocina at Dallas Fort Worth, Lorena Garcia Cocina at Miami International, and Lorena Garcia Tapas in Atlanta International. How is the approach you take at those concepts both similar to and different from what you do at Chica?
The concepts at the airport are completely different from CHICA. Cocina is a restaurant that is designed for the traveler. I thought about items that are fresh, give you energy, and can be taken on the go. We try to create an experience with the food and drink program that represents the cuisine that I do. CHICA on the other hand is a high-end restaurant that is great for an intimate dinner or large parties with an elevated culinary experience.
4. You recently launched your line of frozen lasagnas at Walmart. In developing that brand, what did you learn about what consumers want from Mexican/Latin cuisine?
Consumers are familiar with Mexican flavors and they are seeking out authentic, bold flavors, and fresh ingredients. They appreciate traditional recipes but also welcome innovative twists. Also, by freezing the lasagna when the ingredients are at peak freshness, we can preserve the flavor and quality.
5. How can restaurateurs/chefs take what you discovered and translate it onto their menus in a way that still elevates and celebrates the cuisine in creative ways — no matter the level of concept they operate?
Every chef has to go through their own journey to find what works for them and find their own voice. For me, it was combining the techniques that I have acquired through the years of training and traveling with the flavors that I grew up with and have discovered throughout my life.
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