OTR’s Maize bridges a Latin US food space with a fusion menu that is creative

The eatery honors old-fashioned meals from across Latin America, with an emphasis on Venezuelan food

The outside of Maize Picture: Hailey Bollinger

Maize, a brand new Over-the-Rhine eatery which exposed during the early July, focuses on an unique fusion menu that honors old-fashioned dishes from across Latin America, with an emphasis on Venezuelan cuisine.

“It’s difficult to get genuine meals that truly originated in (Latin America) and therefore are being served the way in which it is said to be and honored just how it must be, ” says Maize co-owner Louisa Reckman. She’s held it’s place in 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 genuinely believe that was lacking — especially Venezuelan and Puerto Rican (offerings). ”

Fellow co-owner Angel Batista is a indigenous of Puerto Rico and, in their very first foray to the restaurant business, is adamant about keeping tradition. He spent my youth surrounded by various cooking impacts, including Venezuelan fare. (Puerto Rico is due north of Venezuela, separated by the Caribbean Sea. )

“We do this by actually maintaining these meals, the actual authenticity brought down making use of a base of tradition, ” he says. “The plating and way we’re bringing items to the dining dining table, all things are really old-fashioned, maybe perhaps not prepared. ”

The restaurant took its title from maize, a corn flour dating back to some 10,000 years and very very first employed by indigenous Mexicans. The flour functions as the foundation for the arepas, cachapas and empanadas served at Maize, as well as, Batista discusses the stuff fdating once 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 due to the fact 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 very first time attempting things comfortable, and exactly how do we additionally keep consitently the conventional aspect that after a Peruvian walks in, they feel we did justice with their meals and their traditions? ”

In addition to sticking with tried-and-true dishes (“From the beans towards the pork towards the chicken towards the chicharrones, lots of that material is directly from my mom, ” Batista claims), Maize makes use of 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 insight aswell, after stints during the Italian-Argentinian Alfio’s Buon Cibo and modern Southern Hotel Covington.

We stopped by on a Tuesday evening having an 8 p.m. Reservation, that we at very first idea ended up being simply a formality, however when We stepped in the restaurant that is buzzing Race and 14th roads, I became happy I experienced called ahead.

The bright blue accents of this restaurant lend into the vibe that is tropical since do the great number of rum choices regarding the drink menu. With over 30 rums in household, Batista and Reckman think the nature is the next bourbon when it comes to popularity and w The Tembleque cocktail — an homage to a normal Puerto Rican pudding dessert. Picture: Hailey Bollinger

We ordered the Tembleque cocktail to begin, an homage up to A puerto rican pudding that is traditional 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, when you look at the easiest way possible.

For appetizers, my pal ordered the ceviche ($9) and, on our server’s recommendation, we attempted the guasacaca gruesa ($8), that will be a chunky avocado that is venezuelan, much like guacamole, but ready 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 additional inherent taste much less shame.

Enable me, quickly, to exalt the ceviche: it absolutely was perfect. Sharp, bright, tangy, fresh; it tasted just like the ocean — as Batista states it must. The mahi, snapper and shrimp had been plump and plentiful as well as the mango that is diced serrano pepper (tossed in following the acidity of this lime cures the seafood) had been complementary pops of taste.

In the bottom regarding the cup lingered the leche de tigre, or “tiger milk, ” which you can drink appropriate from the container. Batista and Reckman both say the tiger milk is recognized as an aphrodisiac. (we refrained from consuming it, and so I can’t attest to the, but let us know. )

For my primary dish, we ordered the reina pepiada arepa ($9), filled with avocado chicken salad, red onion slivers, queso de mano (think mozzarella but saltier) and cilantro. It had been filling and incredibly, great. Empanadas and conventional Venezuelan cachapas, a sweet corn pancake, may also be available.

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 from the s Asado negro de costilla de res picture: Hailey Bollinger

My mate ordered the asado negro de costilla de res ($22), that was just beautiful. A fusion that is true, it is a conventional Venezuelan braised quick rib with a panela base (raw sugar that whenever caramelized has an all natural barbecue taste), served together with Puerto Rican mofongo (plantains, sofritos and veggie broth, mashed and seasoned) with treasure carrots and a sorghum foam.

The standard meals hitched to presentation that is authentic well-received by this diner, and Batista hopes every person comes away with that feeling. Other restaurants into the town have actually exposed the doorway to trying brand new cuisine — he and Reckman mention Salazar, Abigail Street and Please, amongst others — and additionally they like to start it even more.

“We aren’t on the market changes that are making meals and recipe to allow that it is okay and accepted by some body, ” says Batista. “We’re wanting to make sure there’s a connection. It’s more about providing that meals the respect it deserves. ”

The group at Maize even offers intends to roll down lunch and brunch quickly.