#culinary-fusion

#culinary-fusion

Though they were only serving in town for one night, the chefs and staff behind the Mexico City supernova Masala y Maíz managed to cause what felt like a temporary ripple in L.A. dining during their pop-up last week. It reminded this diner that despite the era's current dedication to culinary and cultural boundaries - you should only cook what you know, write what you know - a spirit of mixture and melding can actually lead to something extraordinary, and not cringey, in practice.

One of the things that Tiyo Shibabaw is looking forward to the most about moving her Oakland-based Burmese restaurant, Teni East Kitchen, to a new location in March is space for a steamer. "It's a bigger kitchen," she says. "The kitchen we currently have is very small, I would love to offer steamed vegetables and seafood." In fact, whole steamed fish is likely to be one of the new additions to the menu at Teni East Kitchen once it moves from its current location

A zesty and spicy blend of spices, aromatics, vinegar, and tomato paste, canned enchilada sauce brings more depth than a cheesy Alfredo or simple tomato sauce. Plus, it'll streamline spaghetti night by making the meal a veritable dump dinner. There are plenty of ways to incorporate a can of enchilada sauce, starting with the obvious application of simply pouring it over spaghetti with a bit of starchy pasta water to loosen it up.

Perhaps the most iconic Hawaiian food of them all, poke is a fantastically flavorful way to enjoy fresh fish. This traditional dish began as a simple way for native Hawaiians to season and preserve reef fish, by rubbing them with salt and seaweed. Over time, this concept has evolved, with preparation techniques heavily influenced by Asian immigrants in the 1970s and 80s. Ingredients like soy sauce, teriyaki sauce, and sesame oil have now become popular add-ins to the marinade, and raw ahi tuna or salmon is often the fish of choice.

Finding a restaurant that welcomes, and doesn't just grudgingly accommodate, the food preferences of vegan diners isn't easy.

Blue Hour offers a double smash burger, epitomizing the perfect blend of flavors in an unexpected location—a BP gas station.

Ai Saito's Philadelphia roll combines Japanese sushi with lox and cream cheese, creating a unique dish inspired by the local Jewish community and culinary ideas.

This menu is a celebration of Eastern European flavors fused with British produce, highlighting cabbage as the star ingredient in a unique vegetarian dish.