In Spanish, the phrase “ni de aquí ni de allá” interprets to “neither from right here nor from there,” and it describes the sensation of residing in a liminal area between two cultures as a part of the immigrant expertise. Implicit in that dialogue is the sensation of a scarcity of belonging in both one’s nation of origin or one’s present house.
It’s a situation that chef Julio Hernandez grapples with at his restaurant Maíz de la Vida, however he additionally explores the friction as a type of culinary inspiration. In his Ni de Aquí Ni de Allá visitor chef collection, Hernandez has invited 4 cooks whose cooking is deeply rooted of their communities but in addition of their house nations to hitch him within the kitchen at Maíz to share within the discussions by their meals.
On Monday, April 20, Maíz will welcome chef Gustavo Romero Veytia of Oro by Nixta out of Minneapolis, named as a semifinalist for Finest Chef: Midwest within the 2026 James Beard Awards. Chef Romero shares Julio’s respect for heirloom corn, and he opened his personal Nixta Tortillería in 2020 like Julio did to convey nice conventional tortillas to Minneapolis.
You possibly can solely think about how nice the meals will likely be when these two masa maestros work collectively to create a particular menu for one evening solely. Truly, you don’t have to simply think about it. You can also make reservations right here on Open Desk and expertise for your self.
Yeah, I’d undoubtedly do this!
