Openings & Closings

Twisted Taino in Parma to Close On March 30 After Four Years

A new concept, Hot Nachitas Taqueria, will open in its place on April 1.

by Douglas Trattner | Mar. 26, 2025 | 4:00 PM

Twisted Taino, chef Jose Melendez’s pan-Latin restaurant in Parma, will close following service on Sunday, March 30th. Melendez grew his concept from catering gigs and pop-ups to a fast-casual stand at Sauce the City Food Hall in Ohio City, which he opened in 2020. In 2021, the chef – who spoke openly about once living in his car – opened Twisted Taino, which features delicious foods and flavors from Puerto Rico, Colombia, Mexico and various Caribbean ports.

Melendez recently announced that he was taking a step back from the restaurant world to focus his efforts on catering. To do that, he will have to close Twisted Taino. Like many present-day operators, the chef-owner cited a number of economic factors that make running a full-service restaurant a daily struggle: “the decline in business, high rent and shortage of people willing to work,” among them, he said.

SUGGESTED: Best Restaurants: Jose Melendez's Twisted Taino Expertly Blends Latin American Flavors

But Parma residents have something delicious to look forward to. After Twisted Taino departs, a new concept, Hot Nachitas Taqueria, will open on April 1st. Owned by Cristina Melendez and Nena Lopez, the fast-casual eatery will offer “Mexican family recipes” for preparing foods like cochinita pibil, carnitas, carne asada, chicken tinga and al pastor, which will be dished up in the form of salads, tacos, tortas, quesadillas, burritos and rice bowls.

Melendez describes the developments as “bittersweet,” but he takes pride in his many accomplishments.

“After 5 years, starting a restaurant in the middle of a pandemic against all odds, many recognitions and awards, and thousands of satisfied clients that have become friends and family,” he states.


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Douglas Trattner

For 25 years, Douglas Trattner has worked as a full-time freelance writer, editor and author. His work as co-author on Michael Symon's cookbooks have earned him four New York Times Best-Selling Author honors, while his longstanding role as Scene dining editor has garnered awards of its own.

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