Welcome to La Caraqueña. When you dine at La Caraqueña, you will experience one thing above all else — pleasure and comfort. With a youthful, inventive and passionate approach to Latin American cuisine, our dishes are infused with authentic ingredients and flavor using a wide array of Latin traditions that bring our menu to life. We invite you to explore and celebrate the flavors of Latin America, served in a welcoming environment of simplicity and culture.
At La Caraqueña, the taste of Latin America is alive everyday in every dish. Chef and owner, Raul Claros, shares his heritage by combining over 20 years of discovering and improving family recipes by trial and error and with the authencity that comes from his frequent travels throughout Latin America. Visit La Caraqueña and experience authentic Latin American cuisine.
Closed on Tuesdays Please use Motel parking next to our entrance.
La Caraqueña Todd Kliman, Washintonian Magazine | May 5, 2009
Food lovers are generally ambivalent about hotel dining. Luxe properties with the power to lure top toques account for some of the best restaurants in the world. Then there's the flip side—generic, passionless cooking served in a setting that has all the charm of a waiting room. About motel dining, there's fierce consensus: absolutely not.
From one small kitchen come the big flavors of two countries. Bolivia is represented by a delicate peanut soup and saltenas, braided turnovers that hide a stew of beef, carrots and potatoes. Venezuela is honored with arepas, flat white corn cakes filled with a choice of a dozen toppings, my favorite being garlicky sliced steak with cilantro and onions.
Saltenas -- picture empanadas on steroids -- are a typically Bolivian dish.
Arepas -- flat, white ground-corn cakes amenable to stuffing -- are staples on Venezuelan menus.
Raul A. Claros serves both snacks at his sunny, three-year-old La Caraqueña in Falls Church. The dishes are expressions of where the son of restaurateurs was born (Venezuela) and where he moved as a young teenager (Bolivia). They're also reminders of where Claros spent much of his time as the youngest of three boys in his family: in the kitchen of his parents' restaurants.