21 Sep 05 Craving Hyphenated Chinese – New York Times
Craving something different? How about some chinese-cuban,
“My grandfather was born in Zhanjiang, but his whole life was in Havana,” said Manny Liao, a musician who lives in Washington Heights. “He always ate Chinese food, but he cooked Cuban.”
Seafood soups, fried rice with pork, scallions and tiny shrimp, and chicharrones de pollo -chicken cut into small pieces and deep-fried in the Cantonese style – were and are standbys in restaurants like Caridad la Original on the Upper West Side and La Chinita Linda in Chelsea.
Or some chinese-peruvian
Lomo saltado, which many Peruvians consider a national dish, is a savory stir-fry of beef, onions and tomatoes, seasoned with soy sauce. It is sometimes served over French fries, but at La Union already fried potatoes are tossed in with the other ingredients; the result is rich, savory and, as a bonus, an excellent example of grass-roots fusion. A wok full of beef and French fries is not the kind of thing the upscale chefs who dabble in Asian fusion usually come up with.
Peruvian dishes that bear the description saltado are usually of Chinese origin: in Peru saltar means “to sauté” or “to jump,” a good description of what food does as it is stir-fried in a wok. Tallarines saltados – tallarines, like tagliarini, are long, thin, flat noodles – are easily identifiable as lo mein.
I love these mixes. Of course, I believe food reflects life so maybe it is just me, but this is cool. Our food is in the same melting pot as ourselves.
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