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For my father and me, good food is central to the best times in life. We started Pica Pica as a way to express our love of Venezuelan cookery; that is why the menu evokes home cooking, artisanship and tradition. We are driven by a profound sense of pride for our heritage, and are excited to share our native food with people in the United States. We are ambassadors of our culture through recreation of its cuisine. On a personal note, the restaurant has become a tangible way to help my children stay connected with their Venezuelan family heritage and for me to stay connected to my roots.

Adriana López Vermut comes from a family of cooks and restaurant owners; she applies her entrepreneurial spirit and background to the creation and ongoing operations of Pica Pica. Her father and co-founder, Leopoldo López Gil, is a restaurateur in Caracas with many frequent flyer airline miles; he is also a founding member of Venezuela’s Slow Food movement.