Christina Estes/KJZZ

Dishes at Sumo Maya in Scottsdale are a blend of Mexican-Asian flavors.

It seems Americans are hungry for diversity when it comes to their food. The National Restaurant Association finds 66 percent of consumers surveyed eat a wider variety of ethnic cuisines than they did five years ago. In recognition of Arizona Restaurant Week, we’re taking a closer look at how the industry is meeting new customer demands.

After opening two Italian restaurants, German Osio says he was craving something different. He found it by combining his two favorite cuisines.

“The food would be described as small, tapas style dining with a very cohesive fusion between Latin American, more Mexican but some Latin American with Asian components," he said.

Two year ago, Osio opened Sumo Maya in Scottsdale with a full service sushi bar that includes plantain chips, habanero salsa and chicharrones, or pork rinds. Noodles in the wok are mixed with poblano peppers, pickled jalapenos and chicken mole. The small plates are designed, he says, to share.

“Out of the 50 bites that I’m gonna eat in one meal period, I like to have 6 or 7 varieties of different things," Osio said.

Denise Goodman recalled her first visit to Sumo Maya thusly: “I’d never had sushi before and I loved it."

The National Restaurant Association says 80 percent of people eat at least one international cuisine per month. Not only do diners crave different flavors, they also care about where their food comes from. Nearly 70 percent say they’re more likely to visit a restaurant that serves items that are locally grown and sourced. 

At the Market Restaurant and Bar in Phoenix, owner Jennifer Russo rattles off a list of locally grown eggs they serve and sell.

“Chicken, duck, goose, quail, even emu," she said. “They (customers) really get a kick out of knowing that it's from right here and it’s not something [that took] planes, trains, and automobiles to get here and the nutrition kind of dies off a little bit.” 

Russo says her customers also like to watch their meals being made. That’s why she created an open kitchen.

“You can’t be having any hiccups back there because you’re on display and that’s how I want it. I want people to feel comfortable that here they’re going to have that experience of cleanliness and care," she said.

Having an experience and not just a meal, is equally important at Sumo Maya. By offering a range of prices, owner German Osio said he attracts an array of customers, from college students to corporate executives. While a deejay attracts a younger, louder crowd for a lounge-like weekend vibe, Osio said Sumo Maya will always be a restaurant first.

“I think to avoid the trend of becoming fashionable today and out tomorrow is you always have to evolve," he said. "It’s very difficult to say we’re not a fad. Everything in life has a life span and it would be naïve of us to think this is gonna work for 30 years.” 

Still, Osio is confident enough to think it’ll last a while. He plans to expand Sumo Maya to Houston, Dallas and Chicago over the next two years. 

Earlier this year, the National Restaurant Association revealeds its profile of the American Foodie 2.0. The traits include:

• Values quality over quantity
• Open to new culinary experiences
• Wants to "save the planet" and will choose restaurants that recycle and conserve water
• Watches the waistline and ingredients
• More willing to try new foods and expand their taste buds

More About Arizona Restaurant Week

PART I: Where Have All The Servers Gone? Hospitality Turnover Sky-High As Arizona Leads US In Restaurant Jobs

PART II: Arizona Sees Big Increase In Women, Minority-Owned Restaurants

PART IV: A Side Of Tech With Your Meal? Arizona Restaurants Serving Up More Tabletop Technology For Easy, Custom Ordering