The eatery honors conventional meals from across Latin America, having an emphasis on Venezuelan food
The outside of Maize Picture: Hailey Bollinger
Maize, a brand new Over-the-Rhine eatery which launched during the early July, focuses primarily on an unique fusion menu that honors old-fashioned meals from across Latin America, with an emphasis on Venezuelan cuisine.
“It’s difficult to get real meals that truly originated in (Latin America) and therefore are being served the way in which it is said to be and honored the way in which it must be, ” says Maize co-owner Louisa Reckman. She’s experienced the restaurant company for longer than 14 years, of late due to the fact owner of Queen City broadcast. “I don’t think you can find many restaurants that do that in Cincinnati, and I also believe that was missing — specially Venezuelan and Puerto Rican (offerings). ”
Fellow co-owner Angel Batista is just an indigenous of Puerto Rico and, inside the foray that is first into restaurant business, is adamant about keeping tradition. He spent my youth surrounded by various cooking influences, including fare that is venezuelan. (Puerto Rico is due north of Venezuela, divided by the Caribbean Sea. )
“We do this by really maintaining these meals, the authenticity that is actual down by making use of a base of tradition, ” he says. “The dominican cupid hookup plating and means we’re bringing items to the table, all things are really old-fashioned, maybe maybe maybe not prepared. ”
The restaurant got its title from maize, a corn flour dating back to some 10,000 years and very first used by indigenous Mexicans. The flour functions as the foundation when it comes to arepas, cachapas and empanadas served at Maize, and even, Batista talks about the material since the starting place for the restaurant’s concept that is whole. He calls it Maize’s “delivery system, ” acting being an access point for the rich realm of Latin American food. Reina pepiada arepa Picture: Hailey Bollinger
The menu is colorful and varied, with dishes from across the region that complement one another while retaining their traditional roots to that end. Batista rattles from the geographically-assorted origins of these meals since the ceviche that is peruvian Mexican road corn and Venezuelan cachapas and asado negro.
“There’s plenty of work that went into this notion, ” he says. “How do we bridge what to make someone when it comes to first-time attempting things comfortable, and how do we additionally keep consitently the old-fashioned aspect that after a Peruvian walks in, they feel we did justice for their meals and their traditions? ”
In addition to sticking with tried-and-true dishes (“From the beans to your pork towards the chicken into the chicharrones, lots of that material is directly from my mother, ” Batista claims), Maize uses top-notch components. They source their meat from Eckerlin in Findlay marketplace and their produce arises from Lasita Joe & Sons, Inc. On Fourth Street. Maize’s administrator cook, Curtis McGlone, brings his or her own understanding also, after stints in the Italian-Argentinian Alfio’s Buon Cibo and Southern Hotel that is contemporary Covington.
We stopped by for a Tuesday evening having an 8 p.m. Booking, that we to start with idea ended up being only a formality, however when We stepped in the restaurant that is buzzing Race and 14th roads, I became happy We had called ahead.
The bright blue accents regarding the restaurant lend into the tropical vibe, since do the great number of rum choices regarding the beverage menu. The Tembleque cocktail — an homage to a traditional Puerto Rican pudding dessert with more than 30 rums in house, Batista and Reckman believe the spirit will be the next bourbon in terms of popularity and w. Picture: Hailey Bollinger
We ordered the Tembleque cocktail to begin, an homage up to a old-fashioned puerto rican pudding dessert. Bacardi black colored rum, Don Q, coconut milk, vanilla, egg, cinnamon and bitters create a completely sweet sipping cocktail that reminded me personally of eggnog, into the way that is best feasible.
For appetizers, my pal ordered the ceviche ($9) and, on our server’s recommendation, we tried the guasacaca gruesa ($8), which will be a chunky Venezuelan avocado plunge, just like guacamole, but prepared with olive brine for ac Ceviche and mariquitas, or plantain chips picture: Hailey Bollinger
We munched on airy yuca fries ($4), too — yuca is a potato-like tuber, with an increase of inherent taste much less shame.
Enable me, fleetingly, to exalt the ceviche: it absolutely was perfect. Crisp, bright, tangy, fresh; it tasted such as the ocean — as Batista claims it will. The mahi, snapper and shrimp had been plump and plentiful therefore the mango that is diced serrano pepper (tossed in following the acidity regarding the lime cures the seafood) had been complementary pops of taste.
At the end associated with the glass lingered the leche de tigre, or “tiger milk, ” which you yourself can drink appropriate from the container. Batista and Reckman both say the tiger milk is recognized as an aphrodisiac. (we refrained from consuming it, therefore I can’t attest for this, but tell us. )
For my main dish, we ordered the reina pepiada arepa ($9), full of avocado chicken salad, red onion slivers, queso de mano (think mozzarella but saltier) and cilantro. It absolutely was filling and incredibly, great. Empanadas and conventional Venezuelan cachapas, a sweet corn pancake, can also be found.
In addition tried the ensalada jardinera — romaine with grape tomatoes, fire-roasted corn, queso fresco, carrots and serrano peppers — which ended up being good, but surely required the kick through the crema de cilantro dressing offered in the s Asado negro de costilla de res picture: Hailey Bollinger
My mate ordered the asado negro de costilla de res ($22), that has been just beautiful. A real fusion meal, it is a conventional Venezuelan braised quick rib with a panela base (raw sugar that whenever caramelized has a normal barbecue taste), served along with Puerto Rican mofongo (plantains, sofritos and vegetable broth, mashed and seasoned) with treasure carrots and a sorghum foam.
The standard dishes hitched to authentic presentation ended up being well-received by this diner, and Batista hopes every person comes away with that feeling. Other restaurants within the town have exposed the entranceway to trying brand brand new cuisine they want to open it even further— he and Reckman mention Salazar, Abigail Street and Please, among others — and.
“We aren’t on the market changes that are making meals and recipe to ensure that that it is okay and accepted by somebody, ” says Batista. “We’re attempting to make sure there’s a bridge. It’s more about providing that meals the respect it deserves. ”
The group at Maize has also intends to roll down lunch and brunch quickly.