New Mexican favorites such as tacos and other tortilla-centric dishes seem to be primary targets for this culinary blending, with Asian ingredients often holding the other side of the flavor balance.Īt Albuquerque’s Cafe Nom Nom, chef Nam Thai Tran credits his mother-“Chef Mum,” as he calls her-for giving him the Vietnamese culinary training that set the bones of his creative menu.
Fans of all cuisines like to fiddle with our favored ingredients and incorporate them in unexpected but often delicious ways.Īlthough brick-and-mortar establishments have long dabbled in this fusion experimentation, I noticed an explosion of food trucks and grab-and-go eateries joining them over the past year. The stars of the show are our celebrated chiles, which garner huge curiosity among foodies from around the globe and fire the imaginations of chefs and home cooks. Many of our dishes, ingredients, and cooking styles carry Native American, Mexican, and European roots. But when the combo works- eureka!-new cuisines are born. Ingredients shoehorned in to share a recipe with other elements or exotic flavors can sometimes make for an unhappy marriage. It sounded intriguing, given that many moles contain those ingredients, but it never left the cloyingly sweet Reese’s candy realm. I well remember a misguided dish of chicken glazed in a chocolate-and-peanut-butter mole. Fusion cookery becomes confusion cookery, leaving diners bewildered, perplexed, or downright turned off. IN A CHEF'S CONSTANT PURSUIT of new dishes, flavors, and gastronomic gimmicks, creativity can too often spill over into culinary chaos.
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