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(American) Southwestern-French fusion?

Robert Lauriston Dec 25, 2012 11:13 AM

Does anyone still do this? It was a fad in the 80s to do Southwestern twists on French dishes by using ingredients such as corn and chiles or vice-versa, e.g. duck confit enchiladas. Zuni Cafe (before Judy Rodgers) and Jeremiah Tower's Santa Fe Bar and Grill in Berkeley were a couple of local examples.

Not to be confused with Southwestern French aka Gascon cuisine (confit, magret, cassoulet).

  1. m
    mdg Dec 29, 2012 12:28 PM

    I love that type of cooking when done well. We went to Coyote Cafe in Santa Fe shortly after it opened and that was one of the most exciting meals ever in terms of opening my palate to new possibilities.

    Alas, I know of nothing in this area. Even in Santa Fe it is hard to find. Aqua Santa is a bit like this, more so than Coyote Cafe is now, but more locavore than fusion-y; it's still very delicious.

    If you find anything like this in the Bay Area please let us know!

    Michael

    1. j
      j mather Dec 25, 2012 04:47 PM

      Like John Sedlar's St Estephe in LA? That was a cool place, but I think Sedlar sticks to Latin American and Spanish inspired dishes now. Maybe Stephen Pyles in Dallas? I went to Routh St Cafe years ago -- it was Southwest/Creole fusion. There's a San Diego place called Candelas that calls itself Mexican-French fusion, but I haven't been. I can't think of any in the Bay Area.

      1 Reply
      1. re: j mather
        Robert Lauriston Dec 26, 2012 10:15 AM

        Coyote Cafe still does some stuff like that, e.g. lobster tails with creamy chile sauce. Nothing hereabouts?

      2. ipsedixit Dec 25, 2012 11:15 AM

        You mean sort of like Bobby Flay's Mesa Grill in NYC?

        1 Reply
        1. re: ipsedixit
          Robert Lauriston Dec 25, 2012 11:21 AM

          Sort of, but with a lot more French influence.

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