It’s Falls Church restaurant week! I find it rather amusing that my little town tries to one-up the big cities that surround it.  That being said, Falls Church is known to have some pretty amazing food!

One new spot that I tried last week was a South American place (note: NOT Mexican, as my boyfriend had pointed out) that was attached to a motel near my mom’s work.  Oh yeah! Boyfriend was home for spring break and I finally got to see him for the first time since Valentine’s Day!


La Caraquena was featured on Diner’s Drive-ins and Dives, our FAVORITE show!  BF has actually made it his goal in life to eat at every Triple-D place in Virginia. That’s cute. Let me tell you though, the food is THE BOMB DOT COM. I don’t say that a lot.  Actually, I avoid using such phrases, but it was SO GOOD.  We had never had Venezuelan food before, and this was an amazing introduction.  I can’t even describe the food–just that it was flavorful and cooked to perfection.  Any other description would not do it justice.

We had the plantains appetizer first–I’m used to eating this as a dessert, but this was served with pico de gallo, guacamole, and some of the best fresh mozzarella you will ever have.  I then ordered their main dish that had rice, beans, pulled beef, avocado, sweet plantains, and an egg.  Mouthgasm.

Below is the segment I found on youtube.  Pretty poor quality, and I am sure it is a local who shot it while watching the episode on TV…I tried.

Now that you’re all hungry… here is this week’s meatless recipe for Friday:


gingered carrots with mahi mahi

4 carrots, sliced

3 tbsp coconut oil

5 green onions, diced

½ tsp fresh grated ginger

1 tsp crushed garlic

1 lb mahi mahi pieces or other white fish of your choice

1 tbsp fresh lemon juice

½ cup chicken broth

1 tbsp coconut aminos or ½ tsp of wheat free tamari

Fresh ground black pepper and sea salt to taste

Sauté carrots in 2 tbsp of coconut oil over medium heat for 5-7 minutes or until the carrots start to brown.  While the carrots are cooking, mix the chicken broth, coconut aminos or tamari and black pepper together in a bowl and set aside.  Add green onions to the carrots and cook for another minute.  Add the lemon juice, ginger, and garlic to the pan and sauté just until the veggies are coated with the ginger and garlic.  Sprinkle with a little sea salt, stir again, and remove the carrot mixture from the pan and set aside.  Add the remaining tablespoon of coconut oil to the same pan over medium heat.  Add the fish pieces and cook for 1 minute on each side.  Now, pour the chicken broth mixture that you made earlier over the fish, cover and cook for another 1-2 minutes or until the fish and tender and flakes apart easily.  Do not overcook!  Serve the fish over the gingered carrots.  Serves 2-3 adults.


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