Peter
Oct 15, 2010, 2:52 PM
Post #7 of 10
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Re: [Rolly] China-Mexico Fusion Returns
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A number of factors can make or break a restaurant and just having good-tasting food alone is not always enough. I have no doubts that there are great, tasty food combinations to be had from this fusion. I have lots of ideas to try sometime and I know the people are hungry for some new flavors but breaking through culinary tradition can be a long and arduous process.
Chinese-style food goes over very well here in Mexico. There are a lot of similar techniques employed in the preparation of both varieties, breaded meats fried and served with a variety of sauces for example, tortillas and chinese pancake preparations are another. From visiting the various restaurants here one thing I see lacking is the daring and imagination to take it all a step further.
Agridulce and chinese-style rice are very popular here in Mexico and they only lack a step in either direction from certain traditional Mexican dishes. What I think the Mexican cooks can do to improve both Chinese dishes and traditional dishes is to pay more attention to textures. I feel both cuisines can benefit from a fusion if these foods were properly understood here.
As far as the chef at the Ajijic driving range, he may have learned a few things in school but photos of his foods tell me he is falling in the same trap as many who are attempting "haughty" preparations by using over-sized plates and dribbling the gratuitous chocolate and rasberry sauces over the unused portion of said plates, like that makes for fancy vittles or the vast emptiness of the plate justifies the price one pays for that dribbling.
Chef Eric easily bought into the trite and tired line about shunning "cheap fusion tricks." With the fertile ground there is to plant imaginative food preparations for a people hungry for some new tastes I don't believe he has it in him, not yet at least. Maybe that is something he can mature into.
(This post was edited by Peter on Oct 15, 2010, 4:22 PM)
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