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The eatery honors recipes that are traditional across Latin America, having an emphasis on Venezuelan food

The outside of Maize Photo: Hailey Bollinger

Maize, a fresh Over-the-Rhine eatery which started in very early July, focuses primarily on an unique fusion menu that honors old-fashioned dishes from across Latin America, having an emphasis on Venezuelan cuisine.

“It’s difficult to find genuine meals which actually originated in (Latin America) and they are being served the way in which it is allowed to be and honored just how it ought to 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 accomplish that in Cincinnati, and I also believe that was lacking — particularly Venezuelan and Puerto Rican (offerings). ”

Fellow co-owner Angel Batista is really an indigenous of Puerto Rico and, in their foray that is first into restaurant company, is adamant about keeping tradition. He spent my youth 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 meals, the authenticity that is actual down through the use of a base of tradition, ” he says. “The plating and means we’re bringing things to the dining dining table, all things are extremely old-fashioned, maybe perhaps maybe not prepared. ”

The restaurant took 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 for the arepas, cachapas and empanadas served at Maize, and even, Batista discusses the material since the kick off point when it comes to restaurant’s whole concept. Read the rest of this entry »