Latin American food is often synonymous with juicy meats and savory starches, from churrasco to rice and beans. However, at Michelin-starred Mita Restaurant in Washington, D.C.’s Shaw neighborhood, chefs Miguel Guerra and Tatiana Mora are pushing beyond the expected to craft an exciting new narrative. Inspired by their Venezuelan heritage, this culinary duo leads diners on a dynamic and imaginative journey of Latin American flavors, placing fruits and vegetables at center stage. Mora shares with Forbes, “We wanted to create a space where vegetables aren’t just a side dish—they’re the heart of the experience.”
The pair first crossed paths while working at La Cosecha in Union Market—Guerra as the head chef at El Cielo Washington and Mora leading the culinary program at the Latin cocktail bar Serenata. Their shared passion for Latin American cuisine soon blossomed into a collaborative vision with Mita. Presentation is a key element in their creative process, as Mora and Guerra draw on their deep-rooted connection to food and their homeland. “We take pride in constantly experimenting with new textures, colors, and regional ingredients to create dishes that feel both familiar and fresh,” says Guerra. The result is a menu of dishes that are as visually striking as they are delicious.
The restaurant’s vegetable-forward philosophy is presented in three unique tasting menus: a 4-course prix-fixe, a 6-course prix-fixe, and an immersive 14-course experience divided into four acts—an opening, first, second, and third. Notable dishes include a modern interpretation of arepas, featuring petite rounds made from smoked potatoes, yuca, corn and wheat, paired with non-dairy sour cream, chontaduro and guasacaca sauces. Another highlight is the watermelon crudo, a fresh spin on ceviche made with watermelon, cucumber and fermented carrots.
The final course, or third act, features sweet treats like the Nazca Lines, a culinary nod to the famous geoglyphs in southern Peru. This enticing dessert is made with picarones—light, spiced doughnuts made from sweet potato and squash—layered with quinoa, Peruvian chocolate, lucuma and a drizzle of chancaca sweetener. Restaurant guests can enhance their tasting menus with four- or six-course drink pairings or sample mezcal and tequila flights for a deeper dive into Latin spirits. A varied offering of beers, wines and non-alcoholic drinks rounds out the beverage program.
Mora, the first Venezuelan female chef to earn a Michelin star, discovered her passion for cooking after losing her mother at the age of 10. In the wake of her grief, the kitchen became her sanctuary — a place where she could express love and provide comfort to her family. She realized food’s profound impact after making arepas on her own for the first time, and her career has taken her across the world. In addition to being a chef, Mora is also a sommelier and a holistic wellness coach with Love Soul School.
Guerra, the youngest Venezuelan chef to achieve a Michelin star, grew up in a close-knit family in Venezuela. He fell in love with baking while assisting his maternal grandmother during his youth. As a master baker known for making intricate wedding cakes for friends and family, she gave him a deep appreciation for the precision and artistry of pastry-making. He pays homage to those formative experiences by preparing dishes inspired by traditional Venezuelan recipes and his grandmother’s handwritten cookbook.
Opening Mita in 2023 and earning a Michelin star just a year later have been landmark achievements for Mora and Guerra. Yet, they see these milestones not as endpoints but as catalysts for continued growth. Today, their focus is on elevating every detail of the guest experience—crafting dishes that are not only deeply flavorful and thoughtfully presented but always infused with love.
This post first appeared on Forbes.com.
