20 cultural fusion dishes
Celebrate the global flavors of the West with these inventive culinary mash-ups
Chef Andrew Spurgin uses fresh chestnuts when they’re in season in fall and winter. He cuts them in half and boils them quickly to soften, then pops the chestnut flesh out of the shell before roasting.
Thanawat Bates, chef at Denver's The Brown Palace Hotel, uses Japanese sticky rice, but any type of sticky rice will work. You can also use a rice steamer instead of a bamboo one.
While researching a story on Peruvian cooking, we came across tallarín saltado, a popular fusion dish that combines Asian stir-fry techniques with beef, fresh tomatoes, Asian chili sauce, and Italian spaghetti. It was a hit here at Sunset: It's fast and easy, and you can substitute other meats, vegetables, or different kinds of pasta.
The spicy flavor of kimchi makes it a natural filling for quesadillas and a good contrast with mild, buttery avocado. You could also add grilled chicken or shrimp.
Recipe: Kimchi and Avocado Quesadillas
The cream cheese and salmon in these wraps make for a decadent breakfast that's a play on bagels and lox, burrito-style. If you're in the mood for meat, you could easily substitute bacon or sausage for the fish.
Recipe: Smoked Salmon Breakfast Burrito
Like a turkey club, only lighter and fresher. To turn these rolls into a fun party appetizer, set out the fillings and a metal bowl of warm (about 100°) water, and let your guests roll their own.
Thai-flavors abound in this unusual twist on a chicken salad that adds strawberries for a bit of sweetness. The secret ingredient? Fish sauce. It provides a savory, salty element that unites the herbs and fruit without tasting a bit "fishy."
Although galettes are French in origin, we've filled this galette with Spanish favorites like chorizo, red peppers, and manchego cheese for a quick and easy lunch or dinner.
A messy sandwich, but it's a treat. Warm Moroccan spices mix with sweet onions to give leftover turkey a fresh spin. Try it with a glass of Gewürztraminer.
We love our guacamole here in the West and we especially love this Asian-inspired spin that's loosely based on a recipe from Hawaiian chef Alan Wong. Serve it with daikon sticks, radishes, or taro chips.
Recipe: Sake Soy Guacamole
Fuse classic, buttery English shortbread cookies with the rich, deep flavors of Indian chai and you've got a cookie that all your friends will be wanting the recipe for.
Recipe: Chai-Spiced Shortbread Cookies
If you've tried horchata, that creamy, ultra-refreshing rice drink served at taquerias, just imagine it with an Indian spin, and you've got the cooler served at All Spice in San Mateo, California (allspicerestaurant.com; they also add a saffron thread or two to each glass, and sometimes, a splash of half-and-half). For classic Mexican horchata, just use regular white rice and 2 cinnamon sticks, and omit the cardamom.
Recipe: Indian Horchata