Chef 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.
Meat Entree (GF): Pabellón Criollos - A Traditional Venezuelan dish of slow cooked Shredded Beef, Carrots, & Black Beans, served with White Rice and Fried Plantains, topped with Cilantro & Parsley and a side of Avocado Salsa.
Vegan Entree (GF): Vegetarian Pabellón Criollos - Roasted Vegetables (onion, peppers, tomatoes, celery, carrots, cabbage, & zucchini) and Black Beans, served with White Rice and Fried Plantains, topped with Cilantro & Parsley and a side of Avocado Salsa.
Each entree comes with Venezuelan potato salad- Potatoes, peas, and carrots, in a mayo dressing (vegan option for potato salad is served with a vinegar and olive oil dressing without egg-please make note in order).