Chef Adriana Urbina loves Venezuelan food. And for good reason. "I am very Venezuelan," she jokes of how she most loves to both cook and eat. As the chef at De Maria in New York, Urbina unites the traditional flavors of her home with local and seasonal ingredients, having fun with memory and playing with style.
Urbina grew up in Caracas. But she often vacationed on Margarita Island in the Caribbean, feasting on fresh fish, where leche de tigre—a traditional citrus sauce—is used to quick-cure ceviche.