Originally Posted by bitterproffit

I love eating at all the first generation restaurants in my town. They all shop at the same international markets. The clever guys incorporate other ingredients into their traditional dishes to make it a uniquely American dish. Using jicama in a stir fry, or jicama kimchi, or using Chinese red peppers in a classic Mexican salsa, or Chinese vegetable ingredients in a Turkish kebab. Pho with jalapeņos. Why not?

My favorite Szechuan restaurant puts jalapeņos in their Chengdu Beef. OMG.

This is the fusion cuisine that makes things American, and I, for one, love it.

As if Zimmern's restaurant with Tiki faces with slushie machines at the bar was somehow authentic Chinese fare. LOL