psu_13I just don't understand why no high falutin' chef type has jumped on the Mexican/Chinese fusion train. It's SO OBVIOUS and such a no brainer that if you combine the two best foods on Earth (also throw in some SE Asian and Indian food) you can ONLY WIN.
keeps vis.social running@psu_13 In my experience, as a home cook, who lives in a foody city...Mexican/Indian is an easier combo, given cooking techniques. And we see it here in San Francisco. Also Indian Pizza...Zantes Best Indian Pizza! super yum!
We also see a lot of all Asian cuisines combined with each other, and French techniques and CA cuisine. Lots of fusions.
From what I see, broth/stock is fairly universal. And that can be a starting point for so much fusion.