Darshan Mehta explores the fusion of Latin and Asian cuisines
By: Darshan Mehta
Every now and then, in the world of gastronomy, a spark of creativity leads to an ‘Aha Moment!’ – an unexpected yet profound realisation that bridges culinary traditions from different corners of the world. One of the most exciting and delicious outcomes of such moments is the fusion of Latin and Asian cuisines. This innovative blend has given rise to a new culinary landscape where the flavours, techniques, and ingredients of two rich culinary heritages come together to create something truly extraordinary.
Shared Ingredients and Techniques: The Foundation
The ‘aha’ moment of realising the potential for fusing Latin and Asian cuisines often begins with recognising their shared ingredients and cooking techniques. Both culinary traditions emphasise fresh, bold flavours and a variety of spices and herbs.
Rice is a staple in both diets. In Latin America, rice accompanies dishes like arroz con pollo (rice with chicken) and feijoada (Brazilian black bean stew). In Asia, rice is integral to meals, featuring prominently in dishes such as sushi, fried rice, and bibimbap. This commonality makes it easy to blend the cuisines, leading to creations like sushi burritos, which wrap traditional sushi ingredients in a burrito format, or Latin-inspired fried rice with ingredients like chorizo and cilantro.
Chillies are another shared element. Latin American, particularly Mexican, cuisine, is renowned for its extensive use of chillies, ranging from the smoky chipotle to the fiery habañero. Similarly, Asian cuisines, such as Thai, Korean, and Indian, incorporate various chillies to add heat and depth to their dishes. This mutual appreciation for spice leads to inventive dishes like Thai-inspired tacos with spicy sriracha mayo or Mexican dishes with an Asian twist, such as sriracha-infused guacamole.
Grilling and barbecuing are beloved techniques in both regions, with Latin American countries like Argentina and Brazil famous for their asado (barbecue) culture, and Asian countries like Japan and Korea known for grilling traditions like yakitori and bulgogi. The fusion of these grilling techniques has given rise to innovative dishes like Korean BBQ tacos or yakitori skewers with Latin-inspired marinades.
Flavour Profiles and Culinary Philosophy: The Harmony
The culinary ‘aha’ moments that result in Latin-Asian fusion are often about finding harmony between different flavour profiles and culinary philosophies. Both cuisine strive to create balanced, vibrant dishes that tantalise the taste buds.
Sweet and savoury combinations are prevalent in both traditions. In Latin America, dishes like mole sauce blend chocolate with savoury spices to create a rich, complex flavour. Similarly, Asian cuisine often pairs sweet and savoury elements, as seen in dishes like hoisin-glazed meats. This blending of flavour profiles is showcased in fusion dishes such as Korean-style tacos with a sweet and spicy sauce.
Acidity and freshness are key components in both cuisines. Latin American dishes frequently incorporate citrus, evident in ceviche, where raw fishis marinated in lime juice. Asian cuisines also use acidic ingredients like rice vinegar and lime, as
in Vietnamese pho. This shared love for acidity and freshness has inspired dishes like ceviche with Asian-inspired ingredients like soy sauce and sesame oil.
Notable Fusion Dishes: The Creation
The realisation of the potential for Latin-Asian fusion has led to the creation of iconic dishes that highlight the best of both worlds, such as:
Sushi Burritos: These combine sushi ingredients like raw fish, avocado, and spicy mayo, wrapped in seaweed and rice. They offer a convenient and delicious way to enjoy sushi with a Latin twist.
Korean BBQ Tacos: These feature meat like bulgogi, served in tortillas with salsa and guacamole. The result is a tantalising blend of Korean and Mexican flavours.
Asian-Inspired Ceviche: Traditional Latin American ceviche is given an Asian makeover with the addition of ingredients like soy sauce, ginger, and sesame oil, creating a refreshing and tangy dish that highlights the fresh flavours of both cuisines.
Conclusion: The Culinary Epiphany
By recognising and embracing shared ingredients, techniques, and flavour profiles, chefs create extraordinary culinary experiences, igniting new possibilities for gastronomic exploration and showcasing the magic of ‘aha’ moments. Embracing this potential can lead to a more dynamic and flavourful culinary journey, continually surprising and delighting food enthusiasts around the world.
Darshan Mehta is the founder and CEO of Carmina, a Latin cuisine restaurant in Bangkok, and the host of the “Getting to Aha” podcast. He also the founder of iResearch, an online insights platform that enables companies to quickly, easily, and affordably extract insights from consumers or employees worldwide. He can be reached at dm@iresearch.com.
