Caña de Azúcar - The Creative Roots of Venezuela

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When we think of Sugarcane, we imagine a woody and spongy stem full of sweetness – a gift from the earth. From this comes the name of this Venezuelan restaurant, where in Venezuelan culture, many savor the sweet taste of the cane.

This place is a cozy family restaurant full of photos of Amazonian Tepui’s, the El Ávila hill, indigenous instruments, palm leaf tablecloths, and complete with music from the traditional joropo. Venezuelan folklore is the main pillar of Caña de Azúcar.

Chef Adnaloy began her training at an early age in her home country, along with her mother and grandmother, who sowed her taste and passion for cooking. She also has a lot of experience in international travel in schools such as: The Hoffman School, Lasarte by Martín Berasategui, Mugaritz by Andoni Luis Aduriz, La Cabra by Javier Aranda. Thanks to her trajectory, she has created a philosophy that is expressed in every detail of Caña de Azúcar. This is a restaurant where the Venezuelan tradition is seen, felt, touched and savored, along with a creativity that pays homage to all the countries that influenced her cultural miscegenation.

In this way, the menu reflects a variety of dishes that reveal all the professional careers he has under her belt, as well as the cultural diversity Venezuela has received over the years. Among some of the dishes are empanadas made with purple corn, stuffed with cheese and meat. Other options are the margariteña (referring to the Isle of Margarita) of dogfish or Guayanés cheese with ripe plantain.

For snacking, the menu includes “pasapalos” (Venezuelan tapas) like tequeños, as well as the cachapero – these are the perfect combination between sweet and salty – sweet corn filled with melted fresh cheese and accompanied by a trilogy of sauces. Also, there is the variety of cachapas, arepas and tostones – from the most classic to various adaptations.

For ceviche, you have the “rises dead”: prawns, squid and octopus with tomato tiger milk, lime and vodka accompanied by avocado and fried yucca, a dish that definitely returns to life. And not to forget the pansies of the house (as they traditionally did in the country) with all the flavor of fresh corn -with creative fillings based on the classics of each Venezuelan region. The queen pepiada – turkey breast cooked at low temperature with hoisin sauce, avocado carpaccio, caramelized onion, honey mayonnaise, wasabi and Japanese basil. The menu even includes and option of black roast or sugar cane with pork rinds.

The best way to accompany all these dishes is with the cocktails of the house such as guadeloupe (its version of pina colada), fresh and very balanced. And to end with a flourish, choose one of the desserts like the tres leches, which tastes as if a Venezuelan grandmother made it.

Caña de Azúcar is a creative Venezuelan cuisine that pays homage to all the countries that influenced the chefs cultural miscegenation, without missing the avocado, coriander and cheese – classic ingredients that Adnaloy cannot leave behind.