All in the family: Las Margaritas Bar y Grill brings a fresh approach to ‘ritas and Hispanic cuisine

Tacos galore, including fresh mahi, are part of the Las Margaritas Bar y Grill menu, now serving diners in New Centre Market. (Port City Daily/Shea Carver) Click photo to view the photo gallery.

WILMINGTON — Ben Avalos grew up in an environment where serving the masses Mexican food was the family trade. It only makes sense he continues the tradition by opening his first full-service restaurant, Las Margaritas Bar y Grill, on New Centre Drive

Alabos was introduced to restaurant life in the mid-’90s when his father ran El Vaquero on Market Street — where Bill’s Brewing Company now resides. He eventually expanded the El Vaquero brand into Elizabethtown. 

600 miles away, Avalos’ uncle operated Las Margaritas in Columbus, Ohio. 

When Avalos was almost 17, his father died, and though his mother and other family members stayed in Wilmington, Avalos wanted to pursue a career in soccer. So he moved

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What is nomadic cuisine? Find out at this new Latin fusion restaurant in Wynwood

Feb. 4—Andean culture is about to meet Latin fusion in Wynwood.

Restaurateur Diego D’Alvia, who owns the Rex- Best Chivito in Town restaurants in Buenos Aires, is opening Wakyu Restaurant & Bar in Miami next week.

The 2,000-square-foot restaurant, which has indoor and outdoor seating, considers its kitchen experimental. Helmed by Milan-born Chef Matteo Gritti, it aspires to what it calls “nomadic-inspired” cuisine.

What does that mean?

It means you can start with light dishes such as the Krunchies Tuber & Beet Hummus. You can hit the raw bar and order hot and cold fresh tapas. Want something cold? Try the Phantom Ceviche with Patagonia trout, vegetable pickles and green gazpacho which blends Spanish, Peruvian and Mexican flavors. Prefer hot tapas? Get the Arancini stuffed with goat cheese and burnt aioli.

Main courses include the Octopus in The Coral Reef with eggplant, beetroot and red coral, Wayku’s nod to Surf

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Current Cuisine in Yellow Springs has restaurant, deli

”Steve’s background consists of attending the culinary program in high school at the Greene County Career Center. During that time, Steve helped build the kitchen at The Apple Tree, a restaurant opening in Xenia,” said Karyn.

Steve and Karyn Current owners of Current Cuisine in Yellow Springs. CONTRIBUTED

Steve and Karyn Current owners of Current Cuisine in Yellow Springs. CONTRIBUTED

Credit: Contributed

Credit: Contributed

The couple met at The Winds Café in Yellow Springs where Steve was working as a cook and Karyn was working as a server. The couple ultimately decided to open their own catering business part time in 1983. Their first job with their company, Current Catering, was for one of Karyn’s customers from The Winds.

Shortly afterward, the couple was receiving calls to cater other events. They rented a commercial kitchen in Yellow Springs to cater weddings and corporate events. In 1989, they purchased their current location in downtown Yellow Springs.

ExploreThis ‘Myracle’ of a sizzling, deep-fried
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Watch Indigenous Chefs Share Culture, History and Delicious Cuisine Through ‘Resilience Recipes’ Series

They ate at the Smithsonian’s Mitsitam Native Food Café and other restaurants as part of their studies on native food sovereignty, a movement to reclaim and restore Indigenous food systems.

“I really loved the class, it was so interesting,” said Bianca Nolde-Lopez ’22, an anthropology major on a pre-med track, and sprinter on the women’s track and field team. “It was so eye-opening that all this Indigenous knowledge has been carried through oppression, and pandemics and so much else that was forced upon them.

“And yet they’re still here, creating this amazing artwork and food, so intricately weaving their history and culture into modern life.”

The pandemic forced Lewis to cancel plans to bring students to the May conference of the Native American and Indigenous Studies Association in Toronto. She and Stremlau collaborated on an alternate plan. Lewis proposed hosting “Food-preneurs”—the chefs putting a modern spin on Indigenous food. The

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