OTR’s Maize bridges a Latin US food space with a innovative fusion menu

The eatery honors conventional meals from across Latin America, by having an emphasis on Venezuelan food

The surface of Maize Photo: Hailey Bollinger

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

“It’s difficult to get genuine meals that truly originated in (Latin America) as they are being served the way in which it is allowed 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 over 14 years, lately while the 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 — specially Venezuelan and Puerto Rican (offerings). ”

Fellow co-owner Angel Batista is just a native of Puerto Rico and, inside the very first foray in to the restaurant company, is adamant about maintaining tradition. He was raised surrounded by various cooking impacts, including fare that is venezuelan. (Puerto Rico is due north of Venezuela, divided by the Caribbean Sea. )

“We do this by actually maintaining these dishes, the authenticity that is actual down through the use of a base of tradition, ” he says. “The plating and means we’re bringing items to the dining dining table, all things are very conventional, perhaps 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, and even, Batista talks about the material since the kick off point when it comes to restaurant’s whole concept. (more…)

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