Las Vegas is home to a rich and diverse dining scene which chef Lorena Garcia contributes her latin-rooted culinary skills to. Garcia reveals her secrets to the preparation of the grilled octopus at Chica Las Vegas that keep guests coming back for more. Garcia also shares highlights of her culinary career, her advice to aspiring chefs and her passion for passing on cooking knowledge to upcoming generations.
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Q: Can you explain how the grilled octopus at Chica is prepared?
A: Right! The octopus is next level. That makes me so happy to hear. We put so much love into that dish and the presentation makes it killer too.
I think the first key for that octopus is we cook it in its own juices in citrus and aromatics. The same juices that the octopus releases is the same that cooks it and tenderizes it. We cook it low and slow.
It is cooked twice. We first go for the texture of soft and tender, not overcooked and [poach the octopus] in its own liquids. Then the mojo rojo, a beautiful red sauce marinade before it hits the high screaming hot grill and blister the peppers.
We give the smoke and crispiness of the grill, then a little more marinade after—citrus, chipotle and chili. Then we heat on the grill charcoal wood and Brazilian oak. Aji amarillo gives spice. Quinoa to make a nice crispy top to give that crunch.
I like to serve with a little piece of charcoal and smoke to give insight on how we made that dish. We use the pinchos, or skewers. I thought that was a perfect way to bring the octopus to life.
Q: What is your all-time favorite dish to prepare and why? Doesn’t have to be a restaurant dish, just overall personally what is your favorite?
A: There's so many! The only thing I can tell you I love to make in my restaurants, love to go out and eat and love to make for my son are the arepas. They're beautiful delicious corn pillows that you can fry or bake. It's almost like bread in America.
It’s in my roots and my son’s roots… my culture of cuisine. I used to make arepas with my grandmother. It is something that makes me feel like home.
I have made arepas for Queen Lateefa, the president, Jennifer Lopez. I like to have that little bite of my home everywhere I go. So if you go CHICA you have to try the arepas.
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Q: How have you grown in your culinary skills and practice since opening Chica Las Vegas?
A: Opening Chica Las Vegas was one of the biggest learning curves for me as a chef. Learning how my menu, food and culture was accepted in a community in Las Vegas…not only is the crowd so elite but also from so many different places.
The scale of being in a restaurant of 1,400 sq ft and the grandiose feel in Las Vegas…it’s the best of the best. For me, [in the beginning of my career] if I went to Vegas I was in a good place. It’s an accomplishment in life.
Q: How do you decide where to go out and eat when you are not cooking?
A: Usually I leave it to everyone else—my son, in-laws, my friends. Most of the time I end up cooking. I always end up with a bunch of ingredients that someone brought me...I am used to that most of the time.
When it comes to eating outside I am very simple. I love places that make great simple foods and nothing too elaborate.
Q: What would be your advice to aspiring chefs?
A: A lot of preparation in an era [where] we have instant gratification. Study, investigate, put in the work and learn from the best. That is a very important part of this industry.
Take your passion into action. What I say to kids I mentor [is to] simplify the process in the idea that you have focus on so you can execute when you are already in it. It’s a better way of reaching a goal to take action.
Express it rather than making an unattainable goal. With focus and concentration it’s a lot to get to where you want to be. It takes preparation.
Q: Any last comments for our readers?
A: Keep on cooking and teach your children how to cook. It is extremely important that we share this knowledge with our kids. That is a life skill that I think we should all have.
Learn more about chef Garcia and her several restaurants in Las Vegas and Miami. Taste the grilled octopus at Chica Las Vegas located in The Venetian.
Photography by: unsplash.com/Jesse Hanley; Courtesy of 50 Eggs Hospitality Group
