Chef Emma's Venezuelan Cuisine
Description: Emma and her husband Enrique moved to Utah in 2003 from Tachira, Venezuela. Emma started her culinary business because she “wanted to set an example for her family that it is never too late to go after your dreams.” She feels that Spice gave her the opportunity to dream big.
La Pizca Andina is named after a traditional Venezuelan egg soup made in Emma’s hometown, paying tribute to her roots.
Emma’s dream is to open a restaurant in Salt Lake City where the community can try her handmade dishes and travel to Venezuela through La Pizca Andina’s hearty flavors. Her specialties include arepas, buñuelos, and tres leches.
She participates in multiple seasonal markets and hopes to expand her catering business.
Meat Entree (GF): Tostones Rellenos - Fried plantian sandwich filled with shredded beef and queso fresco, served with a side of Venezuelan style black beans.
Vegetarian Entree (GF)*: Vegetarian version of Tostones Rellenos - Fried plantain sandwich filled with roasted vegetables and queso fresco served with Venezuelan style black beans.
Each entree comes with Venezuelan potato salad- Potatoes, carrots, hard boiled eggs in a mayo dressing (vegan option for potato salad is served with a vinegar and olive oil dressing without egg).
*Entree can be made vegan without queso fresco.
Please be sure to note in the order form below any dietary restrictions or preferences!
Orders must be submitted by Tuesday at 12pm! You will receive an email confirmation upon completion.
Pick up and pay at Spice (2180 South & 300 West, Suite 102) between 4-6:30pm each Thursday. Chefs accept cash, check, and card payments.
1-3 Orders $10 each +tax
4+ Orders $9 each +tax
If possible, bring your own bag for pick up!