Alma Cocina Latina
Venezuelan restaurant · Baltimore
1701 N Charles St, Baltimore, MD 21201
Highlights
Latin-inspired dishes, vibrant plant-filled space, creative cocktails
Latin-inspired dishes, vibrant plant-filled space, creative cocktails
"Alma Cocina Latina feels like part-restaurant, part-Chesapeake Bay zen garden—there’s monstera everywhere, light pours in, the staff is calm and friendly, and everything smells so damn good. This was one of the first Venezuelan spots in Baltimore, but their rotating dishes go far beyond the classics: you’ll see things like latin gyoza, pescado frito, and a hamachi tiradito with brushes of squid ink and pops of salmon roe that could get an impressionist hyped. Bring a date, a group of friends, or your favorite plant daddy to hang out in the jungle vibes, and always get dessert." - michele berry
"Alma Cocina Latina feels like part-restaurant, part-Chesapeake Bay zen garden—there’s monstera everywhere, light pours in, the staff is calm and friendly, and everything smells so damn good. This was one of the first Venezuelan spots in Baltimore, but their rotating dishes go far beyond the classics: you’ll see things like latin gyoza, pescado frito, and a hamachi tiradito with brushes of squid ink and pops of salmon roe that could get an impressionist hyped. Bring a date, a group of friends, or your favorite plant daddy to hang out in the jungle vibes, and always get dessert." - Michele Berry
"This transportive dining room at this Venezuelan Station North oasis features a diverse tangle of healthy, green plants, playful wall murals of a fish and a rooster, and a playlist of Latin music in the background. Alma was where top chef Enrique Limardo got his start before heading to D.C. to open Seven Reasons. Now, rising Venezuelan chef David Zamudio meticulously plates Latin gyoza, Caribbean scallops, stuffed arepas, and a stunning burrata salad bursting with South American ingredients. Most of their menu is gluten free, with lots of vegan and vegetarian options. In 2023, Alma owner Irena Stein came out with an arepa cookbook." - Jess Mayhugh
"The business began with an SBA loan at a modest 4.6 percent interest rate and also received construction support from the landlord as part of a historic building renewal. After aggressively paying down debt, the initial loan was retired in seven years. For a new arepa-bar project next to the updated location, the owners are combining another SBA loan with a local crowdfund that offers community members a promissory investment (minimum $100) that pays 6 percent simple interest over six years, repaid quarterly—an approach the owners like for expanding local ownership, community engagement, and shared upside." - Morgan Goldberg
"Chef Irena Stein, a Venezuelan who serves arepas at her restaurant in Baltimore, presents the arepa as a cornerstone of Venezuelan culinary identity: a simple cornmeal dough cooked into warm, palm-sized breads that function as vessels for dozens of savory and sweet fillings. Her recipes honor a thousand-year-old tradition while embracing modern and international influences, offering many vegan and gluten-free variations and highlighting naturally complementary tropical pairings such as fried green plantains, fresh coconut, and seafood. The photography and writing emphasize the arepa’s cultural importance and portability, and Stein frames her work as both a celebration of home cooking and a dedication to the Venezuelan diaspora, inviting readers to try accessible techniques and creative fillings." - Elena Valeriote
