There's just so many flavors to experience at Chica in Las Vegas
When chef Lorena Garcia and 50 Eggs Hospitality Group opened Chica in Las Vegas, they introduced a wide-ranging menu that pulled in dishes and influences from all over Latin America.
Many of those dishes were inspired by Garcia’s native Venezuela, like the griddled corn-cake arepas, a must-start to any meal here. A basket of the tender cakes come served with rich nata butter, and that’s all they need.
But choose guacamole to start (a dish the Aztecs came up with), and you’ll get arepas and plantain chips for dipping. And the plantain chips are sooo good! You’ll want to hoard these to munch on throughout your meal. Other popular appetizers include grilled Peruvian octopus, grilled beef empanadas and potato-and-cheese empanadas, as well as both Peruvian and Mexican ceviches.
Entrées here run the meat gamut, from pork porchetta and rotisserie chicken to chicken and beef skewers. And, of course, steak. The 14-ounce dry-aged ribeye comes with blistered Padrón peppers and chimichurri sauce. Side orders of grilled cauliflower and slow-roasted sweet potato are excellent accompaniments.
If you are in for brunch (offered daily), then you’ve got another treat coming. Libations are in order, whether it’s a Bloody Mary or mimosa, or healthy juice such as Turmeric Tonic with turmeric, ginger, lemon and black pepper.
Twists on classic brunch items fill the menu. Corn cachapa pancakes are a standout, covered with tropical fruit and queso fresco. They’re so much better than buttermilk. Get eggs several different ways, from an eggs Benedict Cazuela with chorizo to sunny-side-up eggs with yucca hash. Or choose shrimp tacos, dulce de leche French toast and a Cubano sandwich with marinated pork and smoked ham. You can’t lose no matter how you roll.
One of Chica’s signature dishes are the churros, and for good reason. These cinnamon-and-sugar covered, ring-shaped delights come stacked on top of one another in descending size, somewhat like a child’s toy. Drizzling chocolate sauce on top is visually pleasing, and a perfect topper to the dessert.
The Venetian, 866.659.9643
Click here for your free subscription to the weekly digital edition of Las Vegas Magazine, your guide to everything to do, hear, see and experience in Southern Nevada. As part of your subscription, each week via email you will receive the latest edition of Las Vegas Magazine, full of informative content such as restaurants to visit, cocktails to sip and attractions to enjoy.