What would life be without foods like tacos, paella and empanadas? Thank goodness for the Hispanic cultures, we get to enjoy these foods and more. Special thanks to Joseph Garcia (Texas Joe The Legal Mexican, Tex-Mex Food Truck) , Alfio Gulisano (Che) , Derek Dos Anjos (The Anchor-otr) and Eduardo Rodriguez (My Artisano Foods) for your insight and what you bring to Cincinnati!
Jose Salazar (Mita’s Cincinnati, Salazar) had this to add to the question, “Is Hispanic food always spicy?” “I think some people associate Latin with Mexican. The great majority of Latin cooking is not based around chili peppers. Most of Latin America is made up of communities that are mountainous or areas where chili peppers don’t grow. Colombian, Venezuelan, Brazilian, Argentinian, Puerto Rican (any many other) cuisines, are all places not based around peppers.”
Click here for more: 9 Things You Need to Know about Hispanic Cuisine
S.W. Clyborne Co. will serve fresh, seasonal and made-from-scratch food when it opens the first quarter of 2018. This is Scott Schmidt’s second restaurant in Greater Cincinnati, after Tahona Kitchen + Bar in Blue Ash. Schmidt is a 30-year veteran in the hospitality industry and has opened roughly 60 bars and restaurants in his career (mostly for other restaurant groups).
I have a feeling the restaurant will transform the vibe of this busy corner at Snider and Tylersville roads in Mason.
Click here for more: Restaurant with an urban vibe coming to Mason
Cincinnati’s first chefs exchange with sister city, Liuzhou, China, has now come full circle. It’s taken more than 10 years to get here but this marks the beginning of what could be a prolific exchange of chefs and culinary expertise between the 2 cities. We may well see more regional cuisine from Liuzhou in the years to come. Kudos to Susanna Wong and Doug Burgess of Oriental Wok Restaurant for kicking things off a couple of years ago. Welcome to Cincinnati, Chef Andy Huang!
Click here for more: Cincinnati-Liuzhou Chefs Exchange
Cincinnati Food and Wine Classic returns this weekend with another cadre of culinary stars. Watch your favorite chefs, sommeliers and mixologists in action and enjoy their creations. My preview below.
Click here for more: Cincinnati Food + Wine Classic is back in Yeatman’s Cove for two days of food and drink
In a pork-loving town like Cincinnati, #lechon is winning the hearts and bellies of many local diners. I think it’s a natural ambassador for #Filipino cuisine. Kuya Ed’s Lechon Atbpa LLC and Mapi De Veyra of QUAN HAPA [OTR]] weigh in on this crispy (and delicious) dish.
Click here for more: Lechon, a Filipino version of spit-roasted suckling pig, is catching on quickly in Porkopolis
Get ready for Django Western Taco 2.0. New location, bigger menu, and a chef with mad skills poised to unleash even more of his culinary chops. And oh, before too long, you can also expect late-night walk-up tacos. Congratulations, Josh Campbell!
Click here for more: Django Western Taco ready to reopen at new Northside location with a fresh Tex-Mex lineup
Cincinnati’s beloved restaurant veterans are starting a new joint venture in East End. The compatibility of their business models, and frankly, chemistry, make for a natural and exciting partnership. Congratulations to Elias Leisring, Duy-Nhan Nguyen, Mike Dew and everyone else on the team. Can’t wait to visit.
Click here for more: Eli’s BBQ and Lang Thang Group restaurateurs team for new eatery
Mandira Jacob brings the culture and flavor of southern India to downtown Cincinnati through her monthly pop-up dinners, Thali Thursdays. This immersive table experience echoes her personal journey, from her family’s roots in Kerala, India, to the Caribbean, and to her present-day home in the Queen City. She started Oh Little Mustard Seed, LLC on faith and it’s sprouted into a unique company that tells the story of the food and culture of southern India.
Click here for more: At Mandira Jacob’s Thali Thursdays, you get southern Indian cuisine with a dash of Caribbean
- How do you transform a subterranean space downtown into a European farm kitchen? As I watched Jackson Travis Rouse create this elegant turbot dish, I understood why he is the right chef for the job. The ease with which he works, and the level of his culinary game is something to behold. The food at Bauer Farm Kitchen gives a unique voice to the German heritage that graces our city. It also speaks to the heritage in his blood.
Click here for more: Step into Bauer European Farm Kitchen for a blend of France and Germany right off the farm