La Cocinita at Pythian Market

La Cocinita

Latin American, Mexican, Venezuelan, Vegetarian, Gluten-Free & Vegan Options
Sun-Thu 11a-9p, Fri-Sat 11a-10p
Rachel Angulo & Benoit Angulo


Arepa Chips & Pico de Gallo
Chips & Guasacaca - Chunky Venezuelan-Style Guacamole
Venezuelan Sampler - Brisket & Cheese Arepita, Pork Pataconcito, Cheese Empanada, Venezuelan-Style Avocado Salsa
Empanadas - Chicken, Pork, or Cheese
Arepitas - Crispy Venezuelan Cornmeal Patties (Cheese $5 / Brisket $6)
El Pabellon - Carne Mechada, Sweet Plantains, Queso Fresco, Black Beans, & Roasted Garlic Crema
El Puerco - Pulled Pork, Salsa Verde, Pickled Onions, & Cotija Cheese
El Vegano - Roasted Cauliflower, Corn, & Carrot Sofrito, Guasacaca, Salsa Verde, & Pico de Gallo
La Sifrina - Chicken, Chihuahua Cheese, Chipotle Crema, Roasted Butternut Squash Puree, & Cotija Cheese
La Llanera - Crispy Arepa with Carne Asada, Guasacaca, Grilled Queso Fresco, Salsa Verde, & Pico de Gallo
Carne Asada with Salsa Verde on Corn Tortillas
Braised Chicken with Roasted Jalapeño Salsa on Corn Tortillas
Pulled Pork with Chipotle Crema on Flour Tortillas
Roasted Butternut Squash and Black Beans with Guasacaca on Flour Tortillas
Step 1 – Pick your Protein: Chicken, Pork, Brisket, Carne Asada (+$1), Roasted Butternut Squash Roasted Carrot/Cauliflower/Corn Sofrito
Step 2 – Select your Sauce: Salsa Verde, Cilantro-Green Onion Sauce, Cremita, Chipotle Crema, Roasted Jalapeno Salsa, Stupid Hot Salsa
Garnished with Cilantro Purple Cabbage Slaw & Cotija Cheese.
Arroz y Frijoles - Rice with Black Beans
Maduros - Sweet Plantains
Tostones - Crispy Plantain Chips
Saturdays & Sunday 11am - 3pm
Cachapas - Venezuelan Sweet Corn Pancakes topped with Sunny-Side-Up Eggs, Cheese, & Choice of Meat/Veggies
Breakfast Tacos - Flour Tortillas with Melted Cheese, Scrambled Eggs, & Choice of Meat/Veggies
Breakfast Arepas - Venezuelan Cornmeal Patties stuffed with Scrambled Eggs, Cheese, & Choice of Meat/Veggies
Caribbean Breakfast Bowl - Rice, Beans, Sweet Plantains, Sunny-Side-Up Eggs, & Choice of Meat/Veggies
Step 1 - Pair Your Black Beans with: Spanish (“White”) or Brown Rice
Step 2 - Pick your Protein: Chicken, Pork, Brisket, Carne Asada (+$1), Roasted Butternut Squash, Roasted Carrot/Cauliflower/Corn Sofrito
Step 3 - Select your Sauce: Salsa Verde, Cilantro-Green Onion Sauce, Cremita, Chipotle Crema, Roasted Jalapeño Salsa, Stupid Hot Salsa
Step 4 - Any Extras? Double the Meat (+$3), Add Avocado (+$2), Add Tostones (+$2), Add Maduros (+$2), Add a Fried Egg (+$1.50)
Tres Leches Cupcake
Quesillo - Venezuelan Flan (Caramel Custard)
Churros - Dusted with Cinnamon Sugar Served with Warm Chocolate Sauce
Housemade Horchata - Cinnamon Rice Milk
Tropical Fruit Agua Fresca - Mango or Passion Fruit
Mexican Sodas - Orange Fanta, Mexican Coca-Cola, Mango or Lime Jarritos
Canned Soda
Bottled Water

La Cocinita (“The Little Kitchen”) serves contemporary Venezuelan-inspired Latin American street food. The fresh, gourmet cuisine ranges from traditional Mexican tacos and tamales to less familiar Venezuelan fare such as arepas and cachapas. With food trucks in New Orleans and Chicago and a restaurant in Evanston IL, owners Benoit & Rachel Angulo are excited to open their second restaurant location in New Orleans at the Pythian Market.

La Cocinita has been featured on several major network TV shows, including CNBC’s Restaurant Start-Up, Food Network’s Eat Street, and the Cooking Channel’s Taco Trip with Aaron Sanchez. Benoit competed on Season 11 of Bravo’s Top Chef in the Padma’s Picks series, and served as the personal chef for Sylvester Stallone. La Cocinita has also been featured in the Wall Street Journal and has been voted both the best food truck in New Orleans and one of the 101 best in the country.

Born and raised in Caracas, Chef Benoit Angulo has been making arepas, a Venezuelan specialty at La Cocinita, since he was 9 years old. This early passion for cooking inspired Benoit to attend culinary school as an adult. Benoit then moved to the States in 2001 to pursue his culinary career.

Rachel and Benoit met while working together at Commander’s Palace in 2010. While enjoying drinks at The Rendezvous Tavern late one night after a long shift, Rachel and Benoit became hungry, not having eaten since their 5 pm pre-shift meal. Disappointed with the absence of nearby late-night food options, Benoit pitched the idea of starting a food truck together. Benoit envisioned drawing from the feel and flavors of late-night street food carts lining a strip in Caracas referred to as “Calle del Hambre” (“Hunger Street”). Benoit introduced Rachel to his arepas, and soon thereafter, she fell in love with both Benoit and his cooking. The New Orleans truck opened for business on November 19th, 2011, at the same bar where it all started…and the rest is history!

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