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(American) Southwestern-French fusion?


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(American) Southwestern-French fusion?

Robert Lauriston | Dec 25, 2012 11:13 AM

Does anyone still do this? It was a fad in the 80s to do Southwestern twists on French dishes by using ingredients such as corn and chiles or vice-versa, e.g. duck confit enchiladas. Zuni Cafe (before Judy Rodgers) and Jeremiah Tower's Santa Fe Bar and Grill in Berkeley were a couple of local examples.

Not to be confused with Southwestern French aka Gascon cuisine (confit, magret, cassoulet).

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