This year's Taste of Cincinnati had our Enquirer staff fanning out to find their favorite dishes from three different sections. Trending news editor David Wysong hit the restaurant vendors, reporter Haadiza Ogwude checked out the food trucks, and food and dining writer Keith Pandolfi focused on the area dubbed the Findlay Market Zone, which also includes vendors from the nonprofit Findlay Kitchen. Each was asked to provide their two favorite dishes from their zone. Here are the best dishes we found on day one.
Best of Food Truck Alley
The jollof rice bowl with oxtail from Mama Afrique Nigerian Cuisine
So, I cheated on this assignment. I was tasked with writing about a dish that surprised me at Taste of Cincinnati. Instead, I’m choosing the jollof rice bowl with oxtail from Mama Afrique Nigeria Cuisine, a comfort selection for me. In the midst of the packed festival, which features countless dining options inspired by cuisine from around the world, I began to grow overwhelmed. By noon, I was hot, tired and not in the mood to try anything new. I simply wanted something that felt familiar.
The jollof rice bowl from Mama Afrique was that for me. As a half-Nigerian woman hailing from Delta State in the country’s southern region, I knew I could find what I was looking for at Mama Afrique. Not only are the owners from my paternal homeland but their cooking reminded me of meals I had sitting around the table with my aunts, uncles and cousins sharing a large platter of the famous “party jollof” with whatever meat was available that day. At the height of the festival’s chaos, the jollof rice bowl grounded me and satisfied my nostalgic craving. As a Queen City transplant, it also reminded me that truly anything can be found in Cincinnati, even a little slice of home. - Haadiza Ogwude, trending news reporter
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The roast beef on weck from Buffalo's Best
I typically don’t like any of the components that come on a sandwich such as this. I’m not a big roast beef girl. But I decided to venture out of my comfort zone after hearing about this delicacy from food writer Keith Pandolfi. And, to my surprise, it did not disappoint. The sandwich, found primarily in Buffalo, New York, featured slices of tender roast beef on a Parmesan garlic roll, with a side of au jus. It also came with a pickle and a side of horseradish, which I tossed in the trash. Sorry, New Englanders. But even without its signature condiment, the sandwich blew me away. It was tender, juicy and the perfect first bite at Taste of Cincinnati. - Haadiza Ogwude, trending news reporter
Best of the Restaurant Zone
The wings from Alley Baby
I’m not going to lie, Alley Baby gave me the best all-around experience this year. The wings, a gold Best of Taste winner, were smoked to perfection. And the house barbecue sauce stole the show. Its sweetness paired well with the house rub.
Alley Baby also had a delicious coconut chicken sandwich I’d eat again and again. It’s breaded in a coconut, cilantro-citrus vinaigrette and topped with lettuce, pickles and bang bang sauce. I cannot praise this sandwich enough. It may become my newest go-to. - David Wysong, trending news editor
Peanut butter fudge cannoli with milk chocolate from Pompilio's Restaurant
I knew I liked Pompilio's cannoli. I had its Kentucky honey bourbon and chocolate cannoli last year, which was a silver Best of Taste winner. I still think about it a year later.
This year, the Newport staple rolled out its peanut butter fudge cannoli with milk chocolate (another silver Best of Taste winner), and oh boy. The folks over there perfected what they did last year, making something that was already delicious even better. While you’re there, I’d also suggest the Cincinnati chili risotto balls. My wife and I loved those. - David Wysong, trending news editor
Best of the Findlay Market Zone
The Cubano sliders from Chacabanas
When it comes to a good Cubano, it's the bread that can make or break it. That's just one of the reasons why the version from Chacabanas, part of Taste of Cincinnati's Findlay Market Zone, tastes so good. The traditional Cuban bread is sourced from a Florida bakery and has a perfect amount of breadiness and chew. The pork, which they roast for up to 48 hours, is quite tender. Mustard adds flavor, and pickles provide just the right amount of acidity. A good Cubano is hard to find in Cincinnati, but this one is the exception to the rule. - Keith Pandolfi, food and dining writer
The falafel with hummus half wrap from Olive Tree Catering
After eating far too many fried foods at this year's Taste, I needed something light, healthy and perhaps a little bit life-affirming. I found just that at Olive Tree Catering. Olive Tree is the real deal when it comes to Syrian food, and we should all be thankful it exists here. Owner Ibtisam Masto immigrated to Cincinnati from Syria years ago before opening her own carting business in 2018. While she closed her Oakley Kitchen location last year, she and her family are now operating out of Findlay Kitchen. Her falafel with hummus wrap is packed with fresh tomatoes, pickled onions and freshly made hummus. And even though it's a half wrap, it's big enough to share. - Keith Pandolfi, food and dining writer
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