Here in the South, we are a little slower to buy a ticket to board the taste bud train. When we do, we are often left with fusion confusion wondering, “Conjunction Junction What’s Your Function?”
When you see food in the South it's usually one-note. We have Japanese food, Chinese food, Indian food, and Mexican food; however, in other countries – and yes, CA and NY are considered foreign – overlapping cuisines are very common. Because these cities are cultural melting pots, it is natural for culinary lines to blur. In Richmond, the Korean-Mexican fusion has held a place for years, but still, people are like “wow, it's so interesting.” Mexican and Chinese food have been intermingling for hundreds of years. After the Spanish conquered Mexico, they were looking for what they called the Spice Islands, and they found the Philippines. So in Mexico there are Chinese cafes, and coffee shops, and restaurants galore, and the funny thing is if you go into a Chinese restaurant, you will find enchiladas alongside chop suey, and you will find forks – chopsticks are optional!
As more cultures begin to combine, it’s only natural that new dishes will be created. When people share, and cooking styles and ingredients collide, new concepts and flavor profiles are born. Integration now has a younger audience that, thanks to television and the Internet, is more knowledgeable and curious about different foods and cultures, and they are more than willing to try the next new creation. Fusion is becoming more and more mainstream in America, with ethnic ingredients like soy sauce and sriracha becoming household staples. Food trucks are also embracing the trend, crafting new and daring concepts, such as Korean tacos and Southern sushi. With food combinations showing no signs of slowing down, we Southerners may want to jump on the banh mi burrito bandwagon before we are culinarily left behind.
What would Italian cuisine be today had the tomato never made its way to Europe? Lucky for us, when foods find each other, new traditions emerge. Marinara meets noodles. And then, it's like it was always meant to be. Delicious destiny. Yes, when cultures clash and flavors mash, everybody wins. Richmond restaurant Wong Gonzalez advertises as, “Not just Chinese, not just Mexican; Mexinese!” Next stop? Pho burritos, avocado fried rice, fajita boa, Kung Pao nachos, and chorizo eggrolls. I'm climbing aboard because I love all of it and dim sum.
Korean Flank Steak Tacos with Bok Choy Slaw
INSTRUCTIONS:
- 1/2 cup finely chopped fresh cilantro
- 1/4 cup packed dark brown sugar
- 3 tablespoons canola oil
- 3 tablespoons soy sauce
- 1 tablespoon toasted sesame oil
- 2 large garlic cloves, minced
- 1 jalapeño pepper, seeded and finely chopped
- 1 teaspoon freshly ground black pepper
- 1 teaspoon ground coriander
- One 2-pound flank steak (about 1 1/2 inches thick), fat trimmed
Bok Choy Slaw
- 1/4 cup rice vinegar
- 1 tablespoon sesame oil
- 2 teaspoons sugar
- 3 teaspoons Dijon mustard
- 1/4 teaspoon salt
- 1 pound head bok choy, trimmed and very thinly sliced (about 6 cups)
- 1 cup shredded carrots
- 4 scallions, thinly sliced
INSTRUCTIONS:
- To marinate the steak, whisk all ingredients together. Reserve ¼ sup of the mixture in a small bowl for serving. Place the steak in the remaining marinade and turn to coat. Marinate for at least 20 minutes at room temperature, or cover and refrigerate for up to 1 day, turning occasionally. Cover and refrigerate the reserved marinade.
- For the slaw, whisk vinegar, oil, sugar, mustard, and salt in a large bowl until the sugar dissolves. Add bok choy, carrots, and scallions; toss to coat with the dressing.
- Remove the steak from the marinade (discard marinade) and grill turning halfway through cooking, for a total of 10 minutes for medium-rare. Transfer the steak to a cutting board and let stand for 5-10 minutes.
- Cut the steak across the grain into ¼ inch thick slices. Transfer the steak slices and any carving juices to a platter. Service the steak with the reserved marinade, tortillas, and slaw.
