406548 Wed May 30 14:07:29 -0700 2007 4 27 General Chowhounding Topics 0 2614023 [Note: This post was split from the SF Bay Area board at: http://www.chowhound.com/topics/406238#2612414 -- The Chowhound Team] Actually post industrial Chinese-Mexican fusion is a well entrenched, if largely undiscovered entity. (I specify post industrial because both cuisines have acquired their present national characters... in part because of post-Colombian fusions. It can be argued that many traditional foods in both cuisines are fusions... examples can include Szechwan use of chile peppers... Mexican use of Cilantro etc., > Sonora & Sinaloa both saw an influx of Chinese immigrants working on the railroad during the late 1800s / early 1900s. I am not aware of all the fusions that may have occurred, but the Chimichanga (a bit more "Chinese" than the current versions we know of) is an example of dish invented by Chinese fast food cooks there. > Many of the Chinese that were deported from the U.S. in the early 1900's went south instead of back to China. In 1920.... Chinese immigrants in Mexicali outnumbered Native Mexicans. At some point the U.S. opened back up to Chinese immigration... and many left Mexicali but not without leaving their culinary footprint & many of their restaurants now owned by Native Mexicans and offer tasty fusion dishes. I've eaten at a few restaurants en route to San Felipe... and remember a memorable twice cooked pork with Nopales & roasted jalapenos in a spicy garlic-ginger sauce with a side of Mexican tomato rice. I also remember a decent if uninventive egg drop soup... in a spicy tomato broth, and a Taqueria that wrapped common fillings like Al Pastor in Won Ton Wrappers... deep fried them & served them with a mixture of Sweet & Sour Sauce and roasted Piquin-Arbol salsa. Here is an article on Mexicali's Chino history... but beware its written by a Moon handbook author... its a base, but I don't think the guy is the authority on the subject. http://www.mexconnect.com/mex_/travel/jcummings/jcchina.html > In Mexico City there are serveral chefs from Hong Kong & Shanghai that run haute restaurants bringing contemporary Mandarin, Imperial, Hunan & Cantonese cuisine with a little bit of fusion. Here are some websites: http://www.zhen.com.mx/ http://www.chezwok.com/ http://www.mandarinhouse.com.mx/lomas.html Most of these places offer authentic Contemporary Chinese cuisine... with daily fusion specials and most have been doing this for at least 15 years. The best of all the Chinese Mexican fusion restaurants (IMHO) is a small place in the Mixcoac neighborhood called Pon-Joi... things like Peking Duck with Spicy Ancho-Plum Sauce served over Panuchos & Yucatan style pickled onions. Wed May 30 12:01:30 -0700 2007 42572 Eat_Nopal 1 2614878 Nice links and info...my Dad and his cousin went to Mexicali not too long ago for a history project. Some of the fusion dishes sound really interesting. Adding/switching Mexican and Chinese flavors seems like a natural combo in many way, a similar sort of earthy prep and some ingredients (fresh ingredients, seafood, pork). In particular the spice change/twists seem like something that could really work. In the U.S. there's a few Latin/Asian fusion places...like Asia de Cuba (ate there once, seemed hit and miss) but might it seems like something really cool could happen, maybe in 10 years or so. Wed May 30 15:19:14 -0700 2007 2614023 27275 ML8000 2 2614896 The problem with Asia de Cuba is that its corporate run (same people as China Grill which btw has an outlet at the Camino Real in Polanco... which I have heard might offer local daily specials that are different than the other outlets like Vegas or NYC). And yeah... I think Chinese - Mexican fusion is very, very easily & successfully accomplished... there are many opportunities for exchange. Wed May 30 15:24:46 -0700 2007 2614878 42572 Eat_Nopal 1 2615211 Lord, that brought back some memories. I lived in the Imperial Valley for a few years and remember going across to Mexicali to eat. A place called Alley 19 had some wonderful Mexican Chinese fusion. Shredded seasoned beef rolled open ended in a soft corn tortilla with a sweet & sour sauce. Pineapple shrimp. A layered dish with flour tortilla, lettuce, tomato, onions, refried beans, another tortilla, black olives, popcorn shrimp, shredded carrot, tomato fried rice, and a spicy red sauce with whole sichuan peppers. Egg drop soup. Roast duck. Absolutely fantastic. Wed May 30 17:04:48 -0700 2007 2614023 93805 hannaone 1 2621171 such great memories! I grew up in the Mexicali area and I am a chinese/mexican. The Chinese restaurants there have developed their unique version of "mexicanized" chinese food in much the same way that LA and SF chinese food has been "americanized" for american tastes. For instance, its common to receive with your meal a complimentary side of whole sauteed jalapenos seasoned with soy sauce, salt and lime juice. Ketchup is a regularly requested condiment as is a lime juice, salt and pepper mixture that goes wonderfully with deep fried young pigeon. In addition, the lack of certain ingredients has led to improvisation by the chefs/cooks in Mexicali's Chinese restaurants, most of whom are Mexicans working in Chinese-owned establishments. Jicama often replaces water chestnuts in stir fry dishes and their char siu (bbq pork) is very different from the char siu in LA or SF's Chinatown. Its more of a roast pork without the sweet glaze. As for whether there are true "fusion" restaurants, I think its more like it is in NYC where you have restaurants that serve both Cuban and Chinese food at the same time but without mixing ingredients or dishes. I remember a hole in the wall place I used to pass by frequently during my childhood specialized in Mexican, Chinese and American dishes - I guess there was something for everyone. Fri Jun 01 12:28:43 -0700 2007 2614023 20656 plainjane