I've just returned from two years in Hong Kong to California -- and was struck by the juxtaposition of our last meal in HK at a great Sichuan restaurant (San Xi Lou) and my first meal in SF at a nouveau-yuppy Mexican restaurant (Gracias Madre). These cuisines seem deliciously compatible, starting with the chilis, the pork, the poultry, the cilantro, the sweet corn...
Does anyone know of any Mexican-Sichuan fusion restaurants?
And what are the benchmarks of Chinese-Mexican cross-polination in Mexico or the US?
We will be traveling to Mexico in November and I'm curious how Chinese and Mexican gastronomic traditions have mixed.
Any thoughts much appreciated!
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