James Beard-nominated chef and restaurateur José Salazar is making major moves in Cincinnati! With Mita’s and Safi Wine Bar serving up delicious bites and Salazar opening soon, Cincinnatian’s have quite a few options to taste his signature blend of bold flavors and refined techniques. The innovative fusion of Latin American and modern American cuisine is absolutely delicious! Be sure to check out Mita’s, Safi Wine Bar or Salazars during your next grown-ups night out adventure. In the meantime, check out this family-friendly recipe from Chef Salazar and learn a little bit more about this Cincy mover and shaker, below.
Recipe;
-4 very ripe plantains
-2 tablespoons vegetable oil
-sea salt to taste
-1 lime, cut into wedges
Method (yields 4 appetizer portions);
-Cut the ends off the plantains, and make a slit down one side of the skin. Peel back the skin and cut the plantains in to 3/4 inch slices, on a bias.
-Meanwhile preheat oven to 350 f.
-place the plantains on a cookie sheet and drizzle them with the vegetable oil and sea salt to taste.
-roast the plantains for 12-15 minutes or until golden brown and caramelized.
-serve with lime wedges and top with a small pinch of fresh sea salt.
Getting to Know José Salazar, a Q+A
Cincinnati Family Magazine (CFM): You were born in Colombia and raised in Queens… what was your childhood like compared to that of your son, who was raised here in the Queen City?
Chef José Salazar (CJS): My childhood was amazing. I spent a lot of time outdoors, playing handball, basketball and skateboarding, or just hanging out “on the block”.
CFM: Did you have a certain comfort food growing up?
CJS: Well, my mom (single mother), was not a great cook and didn’t have a lot of time, so meals were fairly simple. However, when I went to Colombia for the summers, my grandma would make huge, very tasty meals. My favorite comfort food from her was a simple bowl of rice and beans with arepa and avocado.
CFM: Are there any foods that you hated as a kid that you have grown to love as an adult? (We have heard good things about your Brussels sprouts, and we have to admit… we hated Brussels sprouts as a kid and now we can’t get enough!)
CJS: I remember my mom making beef tongue on several occasions and I absolutely hated it. Just the idea of eating it freaked me out. Now I love, love tongue, especially in a taco!
CFM: You left the hustle and bustle of New York and landed a job here in the ‘Nati. Now it seems you’ve set roots here. What makes this city special to you?
CJS: I would have to say the people for sure. I am very appreciative of how kind and supportive Cincinnatians are.
CFM: Let’s hear all about the new Salazar location, Mita’s and Safi Wine Bar! Can you tell us about where the Latin and Moroccan inspiration came from and how you settled on the menus? Is there any one item on the menu that people HAVE to try when they come in?
CJS: The Latin inspiration for Mita’s came from my Colombian heritage as well as the diverse Latin cuisines that I was exposed to in NYC. Safi was born out of an amazing trip I took to Morocco in the summer of 2023. I had always dreamt of going and was not disappointed one bit when I finally had the opportunity to go. I adore Morocco and the hospitality they showed me. Salazar will be re-opening later this summer or early fall. We will focus on local and seasonal products that highlight all the deliciousness the Ohio Valley have to offer.
CFM: We love supporting local. When you don’t feel like cooking, do you have a few favorite Cincinnati restaurants that you frequent?
-I can’t say I frequent any restaurants just because of how busy I am. My most memorable meal recently in Cincinnati was Roji. We are so lucky to have chef Hideki and his team doing spectacular sushi. I only wish I could find time to go every week!
CFM: We have read that you enjoy mentoring young chefs! What can kids gain from contributing to what is being cooked? What tips do you have for kids who like cooking (and their parents)?
CJS: I do enjoy mentoring. Food is a good way to learn about history and culture. Making a meal can feel like a journey to a faraway place and I think kids love that. As for the adults, it may be the opposite, where the food reminds us of a time and place in our past which makes us feel nostalgic and happy.
CFM: Congratulations on your upcoming 7th year of sobriety! It truly seems like you are accomplishing so much right now and it is absolutely inspiring. Do you think having clarity of mind is allowing you to embark on this journey? We would love to hear about how you manage the stress and learn about your coping skills.
CJS: Thank you, It is a real blessing. Absolutely, being sober gives me the drive needed to keep going at the pace I am. I manage my stress by working out and meditating. Ironically, not drinking is a lot less stressful and relaxing. Drinking gave me anxiety and made me very irritable. I’m much better at positively harnessing my energy and focusing on the good thing’s vs the bad.
CFM: Thank you SO MUCH for your time. We can’t wait to try out your family-friendly recipe with our Cincinnati family and visit Salazar’s new location later this Spring! A night out to enjoy a good meal together is so important for parents (date your spouse, as they say)!!!
CJS: My pleasure! I look forward to hosting you all in our dining rooms!
CFM: Finally, congratulations on all of your accomplishments and successes. We love the hard work you are putting in to make sure Cincy is on the map for flavorful, fabulous food.
CJS: Thank you!!
