Evelyn Peña is the daughter of a Lanzarote emigrant who arrived in Venezuela at 16, fell in love with her mother "at first sight," and there built his life and family. Evelyn returned to Lanzarote for several summers to visit her grandmother, aunts, and cousins until she finally decided to stay on the island 26 years ago.
By profession a computer scientist, he always had a passion for cooking. For ten years he ran a pioneering restaurant for healthy breakfasts in Costa Teguise and has now just opened Raíces Lanzarote in La Santa, a place specializing in homemade Venezuelan food made with local produce and Canarian touches.In an interview with the radio program Más de Uno Gourmet on Radio Lanzarote, Peña explains his life journey, his professional career, and shares the varied menu of his new restaurant.
- How did you end up in Lanzarote?
I am the daughter of an emigrant from Lanzarote. My father is originally from Lanzarote, from Mácher, and we have always had a connection to the island. When Venezuela allowed it, we used to come for summer holidays to Lanzarote. Here I had my grandmother, my aunts, and my cousins.
- How did your father arrive in Venezuela?
He left at 16 on a sardine boat as a stowaway, his destination was Cuba and he ended up in Venezuela. There he made his life as we have repeated. A life of struggle, work, and effort. He met my mother and it was love at first sight.
- Did you come when the situation in Venezuela got complicated?
I came here due to personal circumstances, because I got divorced and because I enjoyed Spanish nationality. I simply came to spend 45 days that turned into 26 years. I never imagined staying in Lanzarote, but I am very grateful because I feel at home.
How did you get into the world of cooking?
From a very young age, I've always loved to cook, and although it's not my profession, I am a cook by soul and heart.
My first project in Lanzarote was Aquí y ahora in Costa Teguise. It was a pioneer in healthy breakfasts. It lasted ten years, four of which I was involved with Saborea Lanzarote and I enjoyed it immensely, but I had to stop for my mental health, I lacked staff and I was getting up at 5 in the morning and leaving at 10 at night
- How do you return to the kitchen?
Lucila, the owner of Alma Tapas and Ana Viciosa, rescued me; she asked me to cover for her on vacation. And I, who am in love with cooking, even though I studied computer science, jumped in without hesitation. I learned a lot.
- What is your new business, Raíces Lanzarote, like?
It's a Venezuelan homemade food project. A delicious and accessible menu for everyone. Empanadas, arepas, cachapas, an endless variety. We offer table service, but it's a street food concept. We serve canned sodas and food with a lot of flavor, a lot of soul, a lot of love, and welcoming everyone who comes
- When designing the menu, were you thinking of Venezuelans, Canary Islanders, tourists…?
My letter has Canarian touches like the almond mojo, which I like a lot. Venezuela for the islands is another island, I think people are quite identified with Venezuelan food.
In fact, so many people have left Venezuela that we've advertised our food so much that even Germans, Scandinavians, or Chinese people know what Venezuelan food is.
- And with products from the island…
I have the sweet potato from here, I have all the products are zero kilometer, so to speak, I have tomatoes from Tinajo… It's fresh and homemade product, we make black beans, caraotas. I also have the pernil, which here they know as roasted leg, which I bake myself. I have shredded beef, shredded chicken, with my Venezuelan seasoning.
- Where is the establishment and what are its opening hours?
On Santa, on the main avenue of El Marinero, number 16. We are open all week except Wednesdays and Thursdays, from 12:00 to 15:00 and from 18:00 to 22:00You can eat in, have dinner, or order takeout. I don't have delivery service yet, but you can pick it up.
