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Hound Dog

Apr 16, 2010, 4:26 PM

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Re: [Anonimo] Fusion food

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....I think I bought the black sesame seeds in Kam Man Fods in East Hanover, NJ.

I imagine that they are also available in Mexico City.

This morning, I started another batch of spicy daikon radish kimchee. The last was excellent, but this one uses a "rice flour porridge" thickener. At the moment, it looks fairly disgusting. But I have hopes for it being ready in about 3 days.

I like the way you think, Anonimo so here are a couple of thoughts:

I have bought black sesame seeds at Super Lake in San Antonio Tlayacapan on Lake Chapala.

There is an excellent Korean grocery in Guadalajara run by a Korean family which we stumbled upon accidentally when we went to that city with Korean friends for lab work. The place is called The Asian Grocery or something like that and their inventory of authentic Korean groceries is extensive and excellent. They make their own kim chi in several varieties and I can tell you as a kim chi freak that the kim chi they sell in all varieties is outstanding and uncompromising. At present we are in Chiapas and have been for months so I canīt be more specific than this but if you go to Guadalajara look for this place on the Avenida de Las Americas near its intersection with Lopez Mateos. There are also a couple of Korean restaurants in that area the owners of this establishment recommend but we have not had an opportunity to eat in either of them. Their kim chi is so good I had to stop buying the stuff or have an apoplectic salt seizure. We went home and our Korean friend made us a kim chi soup that was to die over.

As for Chinese food, if any such thing as even remotely decent Chinese food exists in any restaurant in Mexico we sure as hell havenīt run across it. We were excited if skeptical when we recently visited the Soconusco towns of Tapachula and Huixtla, both places noted in guidebooks as centers of Chinese cooking since there was a large Cantonese community there in the 19th Century who were brought in to build the railroad from the Guatemala border north to the Isthmus of Tehuantepec. Sure enough, there are a large (relatively speaking) number people in both Huixtla and Tapachula who are of Chinese ancestry and there are also a large number of Chinese restaurants in those cities. We were otherwise occupied so had no chance to try any of the numerous Chinese restaurants in those towns but suspect that none would please us anyway since most of them specialize in Chinese buffet style old fashioned Cantonese cooking and one has to be a masochist top eat Cantonese Chinese buffet anywhere on the planet.

Of course, as noted by Esperanza, the Chinese cooking one will get just about anywhere in Mexico is the old fashioned Cantonese food modified for North American tastes and, by definition, bland and uninteresting. If anyone tells you they have had really good Chinese food at any restaurant in Mexico and invites you to join them there, I suggest you plead a filled calendar for the next decade and beat a fast exit.

By the way, since this thread is supposedly about "fusion" food, then the discussion of Cantonese cooking in North America is quite appropriate. The first "fusion" cooks in North American serving Asian food were the Cantonese men who came to the continent to work on dangerous projects such as railroad building. They figured out quickly how to "fuse" Cantonese and California cookjng and created a new discipline for the kitchen. Too bad the result was so dreadful.

(This post was edited by Hound Dog on Apr 16, 2010, 4:34 PM)

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Post edited by Hound Dog (Veteran) on Apr 16, 2010, 4:29 PM
Post edited by Hound Dog (Veteran) on Apr 16, 2010, 4:34 PM

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