Maisonetta in the Bronx puts a French spin on Mexican cuisine

Neighborhood Eats visits Maisonetta in the Mott Haven section of the Bronx. https://7ny.tv/48muu6x

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HOME FOR MORE THAN 15 YEARS, AND SO THEY DECIDED TO COME UP WITH A NEW SPOT. THEY PUT A FRENCH SPIN ON MEXICAN CUISINE. >> WE GREW UP HERE IN THE SOUTH BRONX. IT’S A FUNNY FEELING KNOWING THAT YOU GREW UP A COUPLE BLOCKS AWAY AND YOU WALK

BY THE SPACE, NEVER, UH, TO THINK THAT YOU WOULD HAVE A RESTAURANT LIKE THIS. THERE’S PLENTY OF MEXICAN RESTAURANTS IN THE AREA. UH, WHEN WE WERE OPENING UP, WE WANTED TO THINK OF SOMETHING DIFFERENT. >> THIS IS. I CALL, UH, CHURRASCO A LO POBRE. NORMALLY, I SAY IT’S A LATIN DISH. THEY DO

WITH RICE, LIKE, YOU KNOW, EVERYTHING SEPARATE RICE, EGGS, VEGETABLES. AND OF COURSE, THEY USE CHIMICHURRI. BUT, UH, I PUT, UH, INSTEAD OF CHIMICHURRI. I PUT, UH, PEPPERCORN SAUCE, WHICH IS FRENCH AND, UH, I TRIED TO DO SOMETHING MORE CREATIVE. HOW YOU SAY. SO, UH, THE RICE INSIDE TO

THE PLANTATION IS THE SAME, BUT, UH, I KNOW THE LEVEL. >> THERE’S PEOPLE LITERALLY THAT COME IN SPECIFICALLY FOR CERTAIN DISHES. UH I WANT TO COME IN. THEY LITERALLY SAY, I’VE BEEN THINKING ABOUT THIS ALL WEEK. >> UH, WHICH IS KIND OF FUNNY, BUT IT MAKES ME FEEL GOOD.

>> AND I FEEL GOOD THAT A LOT OF PEOPLE ARE REALLY EXCITED AND LOVE, UH, TO HAVE, UH, OUR FOOD. YOU WILL HAVE A, UH, PAN SEARED BRANZINO. >> OH, WE MAKE A BANANA, THE SQUASH, AND, UM, SAFFRON SAUCE. >> MUSSELS. BUT THEY HAVE A SPIN . UH, NORMALLY WE MAKE THEM IN,

UH, WHITE WINE SAUCE. TODAY WE’RE MAKING THEM IN SALSA VERDE. SO TOMATILLOS, CILANTRO AND A LITTLE BIT OF ONIONS. FROM THE FLOOR. AS WE POUR THE CONCRETE OURSELVES TO THE BAR TO EVEN THE METAL STRUCTURE, WE WELDED OURSELVES THE BENCH, EVERYTHING WE BUILT OURSELVES. WE’RE PROUD TO BE, UH, PART OF

THE SOUTH BRONX. PROUD TO BE PART OF THE CHANGE THAT’S COMING IN RIGHT NOW. BUT WE ALSO WANT TO BE HERE FOR MANY YEARS. WE WANT TO BECOME SORT OF A PILLAR OF THE COMMUNITY. >> THE GUYS THEY GOT, THE WHOLE FAMILY INVOLVED IN THIS PARENTS, SISTERS, BROTHERS, ALL OF THEM

WORKING TOGETHER TO BRING THEIR RESTAURANT TO THE COMMUNITY. >> UM, VICTOR, WHO YOU JUST HEARD FROM RIGHT THERE, SHARED THAT THEY OFTEN HAVE LATE NIGHT CREATIVE SESSIONS WITH THE CHEF, DANNY, TO COME UP WITH NEW RECIPES. AND THAT’S HOW THAT BRONZINO WHAT DID IT HAVE? IT HAD THE BUTTERNUT SQUASH AND

SAFFRON. OH YEAH. OH, IT JUST SOUNDS SO, SO DELICIOUS. >> I MEAN, THEY POURED THE FLOOR. THEY WELDED THE. AH, YOU DID IT ALL. >> AND IT’S BEAUTIFUL WORK. SO HIS FATHER SAID HE OWNED A WOODWORKING BUSINESS DOWN THE STREET FOR ABOUT 30 YEARS, WHICH CAME IN HANDY AS THEY WERE

BUILDING OUT THE ENTIRE RESTAURANT. >> BUT I WILL SAY CONGRATULATIONS. THAT FOOD LOOKS AMAZING. >> AND IT’S INTERESTING THAT HIS FATHER, THE FATHER, WAS A CRAFTSMAN BECAUSE IN A WAY, THE FOOD REMINDS ME OF THAT TO THE WAY THEY WERE ABLE TO BUILD AND FUZE DIFFERENT CULTURES AND DIFFERENT CUISINES. AND IN FACT,

THEY USED TO WALK BY THAT SPACE WHEN HE WAS A KID. AND NOW HE’S HE’S RUNNING IT UP THERE IN THE SOUTH. SOUTH. >> I LOVE THAT IN MOTT HAVEN, MY OLD STOMPING GROUNDS, WHEN I USED TO WORK IN