Chef Jose Salazar, born in MedellĂn, Colombia, and raised in Queens, New York, has always had a strong connection to food. Growing up between Colombia and the U.S., he gained a deep appreciation for the importance of family and tradition in cooking, a theme that continues to influence his culinary style today. This foundation shaped his unique approach to cuisine at his Cincinnati restaurant Mita’s, blending both Colombian and American influences.
Salazar’s culinary journey began at just eight years old when he made an English muffin pizza in a toaster oven. While he admits it wasn’t a complex dish, it sparked his passion for cooking and experimentation in the kitchen. “It went well, but there wasn’t a lot of actual cooking involved,” he says. That simple act ignited a lifelong love of food and exploration.
As with many chefs, Salazar faced challenges early in his career. One of the hardest parts, he notes, was finding his own distinct culinary style. “It’s easy to feel like an imposter as a young chef,” he explains. “You often find yourself doing things just like your mentors did.” Salazar learned from some of the best, including renowned chefs Jean-Georges Vongerichten and Thomas Keller. From them he gained an appreciation for top-quality ingredients and consistency–key values that continue to guide his work. “You can’t make great food with inferior ingredients,” he says. “Consistency is essential. It’s what separates a great chef or restaurant from the rest.”
Through his journey, Salazar realized the importance of expressing himself through food. “The food becomes an extension of who you are,” he reflects. In 2013, he and his wife Ann opened their first restaurant, Salazar, in the Over-The-Rhine district of Cincinnati. Two years later they launched Mita’s in downtown Cincinnati. Salazar’s talent earned him recognition in 2016 when he was named as a semifinalist for the James Beard Award for Best Chef: Great Lakes. He joined that esteemed list again for two consecutive years, and in 2024, he would go on as a finalist in the same category.
At Mita’s, Salazar’s Colombian heritage is front and center, starting with the restaurant’s name. The bold red sign above the door honors his grandmother, who played a pivotal role in his early exposure to traditional cooking. “Mamita is Spanish for grandma,” Salazar explains, “and we affectionately nicknamed her Mita.”
Mita’s menu features standout dishes, such as the Pulpo, a modern reinterpretation of the classic Spanish “Pulpo Gallego.” The octopus is served atop a delicate potato and garlic foam, creating a unique texture and flavor. Another crowd favorite is the tres leches cake, which Salazar presents with a twist. “We layer the sponge cake with whipped cream and dulce de leche and pour the milks over it just before serving,” he says. “It’s a lighter, more textured version of the classic dessert.”
Salazar’s partnership with his wife Ann has been crucial to their success. “I’m the creative one, but Ann is incredible at organization and managing the business side of things,” he says. “Without her we would have failed terribly.” At home, Salazar enjoys cooking comforting meals for his family, often slow-cooked meats served with rice or noodles. “It’s the perfect dish for a cold winter night,” he says.
Looking to the future, Salazar is excited about his next venture. “We’re currently working on a new version of Salazar, which will open later this year,” he shares. The expanded restaurant will grow from 40 to 180 seats. Additionally, Salazar is in talks to write a cookbook for Mita’s, sharing his culinary journey and favorite recipes with the world.
AUTHOR
Marc Cuenco is a Los Angeles-based freelance writer with over 10 years of experience covering pop culture, food, fashion and lifestyle. A healthcare professional by day, Marc spends his free time taking photos of his puppy Chandler and exploring L.A.’s diverse food scene.
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