Modern Latin Cuisine: Chica

​By: Bob Gourley
 
When it was announced that Chica was opening up I wanted to dart over as soon as possible. Even though it took a little while longer to get there than I had thought, the visit was great. Nestled into a spot at a row of interesting restaurants at the Venetian, this location is a haven for new Latino cuisine executed by Chef Lorena Garcia. This type of food is accented with many influences including Mexican, Peruvian and South American. 

You’ll find an open atmosphere with an attractive dining area plus a large bar area that is a hangout for business folks attending conventions nearby. A Latin soundtrack adds to the mood and you will also enjoy the art that lines the walls.
    
Starters are very popular including the Ceviche Bar and Crudos. There is an intriguing list of ceviche. Lobster is well represented with a dish that is a combination of jalapeno, cucumber, corn nuts, avocado and spicy tomato marinade.
 
Ceviche Mixto is a collection of seafood that would please anyone including trout roe, Hamachi, octopus, shrimp, cucumber, pomegranate and avocado. There is also a classic mix with Mahi-mahi, Peruvian corn, confit sweet potato, red onions, cilantro and more.
   
 But that isn’t all as there is another slate of starters with favorites like guacamole, chicken chicharrones with horseradish crema and grilled street corn with chipotle aioli and cotija cheese.
    
After all of the hoopla on the starters you probably won’t be too hungry but save room for one of the entrees. Venezuelan Short Rib is a winner with black-eyed peas cooked two ways, epazote oil and pickled onions. Shrimp and Quinoa includes large tiger shellfish, beluga lentils, corn poblano pico and queso fresco.
    
They also feature a churrasco grill and rodizio rotisserie. One of the most popular dishes is the Meyer Leon Rotisserie Chicken served with purple potato salad and chimichurri. Lamb is given a different treatment as it is made with herb pumpkin seed crusted mole verde, squash blossoms and grilled calabaza.
   
There are things to share like the Tomahawk 32 Oz. Ribeye with Mexican adobo marinade and chili lime butter. There are a host of sides for maximum enhancement like roasted wild mushrooms with poblano peppers and mac conqueso with Peruvian corn, parmesan, hearts of palm and spinach.
  
 Desserts follow the Latin theme well. There is Tres Leches with toasted passion fruit meringue, exotic fruit and blackberry sangria sorbet. A churro tower has cinnamon rings paired with Mexican hot chocolate ganache. Homemade sorbets are also available.
     
Saturday and Sunday brunch features another mix of items like Avocado toast made with multigrain bread, Hass avocado, pomegranate seeds, pickled chilies and watermelon radish. Dulce De Leche French toast is a collection of custard-dipped challah bread, fresh berries and dulce de leche drizzled with fresh whipped cream. A healthy bowl is called Paisa Breakfast and features steamed rice, black beans, sweet plantains, pork belly, pulled pork, housemade chorizo and two eggs.
    
Chica is a place you will find cutting-edge cuisine orchestrated well. A list of well-made drinks adds to the mix and the staff is knowledgeable and friendly.

Chica, Venetian Hotel and Casino, 3355 S. Las Vegas Blvd., Las Vegas. (702) 805-8472.
 www.chicalasvegas.com.