Taco fusion

Korean tacosWe recently came across the Korean taco, darling of the LA food-truck scene. It combines the ginger/garlic/soy marinated beef ribs Koreans call bulgogi with the hand-held convenience of the Mexican taco. (Bill Hogan/Chicago Tribune)
Leah Eskin Home on the Range
Fusion is a scary concept. To the nuclear physicist, it’s about squishing together two atoms until something explodes. To the cook, it’s more or less the same idea: Take two perfectly nice cuisines and squish them together until something explodes.

How else do we account for chicken caesar sushi? Pierogi pizza? Curried spaghetti? It’s like pairing up freshmen in the dorm. The unlikely combination could work out. Or something might explode.

About Los Sabores de Mexico

Company Overview: At Flavors of Mexican Cuisine, we believe that the best way to experiment Mexico is through its dishes, its people, and its history and live from the places of origin. We offer culinary advice for events, people or enterprises, as well as menu consulting and public relationships for the culinary industry. We also are online media with our platforms where experts all around the globe collaborate with us with their point of views, articles and editorials about the whole experience of the culinary world.. Mission: As truly passionate people as we are of our country and its gastronomy, we want to share with the entire world the unforgettable experience on what Mexico becomes through experimenting the culture and the flavors. Facebook Page: http://www.facebook.com/flavorsofmexicancuisine
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