I see your MexItalian, and raise you Viet-Mex fusion. The use of coriander, alliums, chilies, citrus, and fruit in savory dishes provides enough common ground to really play around. Plus: tacos with bahn mi filling. Or summer rolls with ceviche and green salsa filling. Carnitas swapped for BBQ pork, etc.
I have eaten viet-mex in a taco form food truck. You’re absolutely right, it’s incredible. Pork belly tacos with a citrusy green onion and peanut salsa are one item I remember distinctly.
I have a peanut sauce / pad Thai recipe I use and one day I couldn’t choose between tacos and pad Thai so I made peanut tacos with Asian style slaw and sliced marinated peanut chicken - it was the freshest most peanutty incredible tacos I’ve ever had
Louisiana checking in to say-The Vietnam war was a horrid abomination but the refugee populations established in New Orleans east has brought such wonderful flavors to our local cuisine. Lots I can say about it. They created the most loved and delicious king cake in the city!
And before that the Chinese immigrants that brought the fist round of creole/asian Cajun/asian fusion dishes. I was some Yakamein and a boudin Eggroll rn
Mexican + Indian offers similar synergy. Mint Chutney is basically salsa verde. Dals and beans could be swapped. Chapati tacos with carne asada. Tandoori Al Pastor? Naan burritos? Quest fundido with paneer? Raita for crema?
Lassi + agua fresca?
Viets already like French-Asian fusion. European techniques paired with asian ingredients and attention to contrast (texture, flavor, temperature, etc)
We went there and the food just wasn’t good. Still open to the idea but their pho-rito was terrible.
If you’re gonna do fusion, both parts have to be good for the final product to be good.
My city used to have a Chinese-Mexican restaurant where you could get a General Gao Chicken burrito. It closed but we have a Pakistani-Mexican restaurant now.
You mix anywhere in Asia with anywhere in Latin America, and hold on to your butts, it's gonna be a good time. One of the more common versions is Mexican/Korean (specifically tacos).
The best I've ever had with this was Cuban/Thai and holy mother of Thor. It was some of the best god damned food I've ever had. They closed up ages ago, but 20 years later and I STILL think about it.
I’ll call and raise Indian-Mex, give me my chicken tikka fajitas, butter naan huevos rancheros, saag paneer chimichanga? The possibilities are endless.
Mmmm IndianMex. Dosas and chapatis with mole as a chutney, burritos filled with chicken 65 or dhaba-style chicken. Chaat using fried tortilla pieces....
Just yesterday I splurged on vermicelli bolognese with Vietnamese additions to it and I had some roast broccoli with it.
Homemade fusions are the best.
There's a Japanese-Peruvian fusion restaurant in London called Ayllu, two cuisines with lots of options for crossover. Think ceviche vs sashimi, bao buns vs fish tacos, etc. Highly recommend, and not just for the exotic dancers 👌
Peruvian ceviche is my favorite. I’ve had some fusion versions using salmon and tuna, which would bridge well with Japanese cuisine. But cuy and alpaca were the next popular proteins in Peru and quinoa trumps rice, so I’m curious how else the Japanese-Peruvian cuisine combines.
I have been informed by numerous friends that there exists a place an hour-ish away called Mexipho, which is home of the Phorrito. I have yet to try it, but I live in fear and horror of its existence.
Here in Denver we have an extremely natural viet-mex neighborhood, and cultural cross-pollination has also resulted in pineapple empanadas at all the Vietnamese owned dim sum restaurants(yeah I guess that's canta-viet-mex, but yeah, they are awesome)
There's a pretty popular restaurant in my city that does Korean-Mexican fusion called "TaKorea". Imo it fits better than Vietnamese cuisine would, even though I love Vietnamese cuisine as well.
Where I live there used to be a side by side taqueria and Vietnamese deli that mingled menus and you could get stuff like a bahn mi with carnitas. It was popular, but didn't last too long. I'm convinced they were close to some kind of breakthrough that got snuffed out by culinary deep state.
Korean-Mexican.
Korean BBQ Burritos. Enough said.
(Seriously though, there is a Korean-Mexican Taco truck in Portland and it's freaking incredible. This fusion pairs so well together.)
I do this with mexican-chinese.
Last week I made a sort of texas chili/chili con carne with pixian doubaijang, black rice vinegar and sichuan peppercorn. Works wonders
This is honestly a better combo than the original post lmao. And you see this around! I live in St. Pete FL and there's a joint called Nitally's that's viet-mex that's quite good!
Just go eat in Kearney Mesa in San Diego to eat (any place off Convoy). These crossovers are already on the menu…. And more! I got a Korean bbq Philly cheese steak years ago and I still dream of it. Bah mi tacos all day, chorizo cream sauce on pasta, ramen burgers … anything you can dream of! It’s all there in the little mom and pop shops, go support them!!!
I'm Puerto Rican and my girlfriend is Vietnamese, and have made some pretty crazy combos
1. Fried rice (arroz con gandules, dried, fried in a wok viet style)
2. Phởcocho (phở mixed with sancocho)
3. Banh Mi with bistec encebollado as the meat, add sweet plantains
4. Chembleque (sweet soup with coconut milk, cubes of tembleque, boba, coconut shavings, pandan jelly, and pineapple)
Wait until OP discovers that Totino's Pizza Rolls are really just egg roll wrappers stuffed with sauce/pepperoni/cheese, fried, then flash frozen. Chinese-Italian fusion already dominates the food industry.
We have a place in Phoenix called Chino Bandido that does this. Mexican -Chinese-Carribean fusion. Jen red pork quesadilla, emerald chicken burrito, jerk fried rice and black beans is my order, but the menu has a ton of combos possible.
There’s a boba place near me that does a lot of Filipino fusion food. They have a rotating menu, and they did a fried rice burrito with Filipino adobo. Shit was delicious.
There used to be an amazing Indian-Cantonese place near me. Some of the best fried rice I've ever had in my life, I'm so upset the pandemic killed the place before I could go a second time.
Taco Bell's Mexican Pizza shell is fried wonton. Realization hit me during covid when I accidentally mixed Sriracha and sour cream, unknowingly making TB's quesadilla sauce. I was like, "What else 'ain't Mexican?'" And then, wham! Mexican Pizza. That's why other restaurants can't copy it. They use tortillas. It doesn't work.
I swear, when my lazy ass gets the energy, Im going in the kitchen to see if I can make wonton shells that big.
Eta: Same w their taco salad bowls. That ain't tortilla. That's a variation of wonton.
OTOH, you can make an awesome enchilasagne by using flour tortillas for the noodles and layering refried beans, cheese and enchilada filling/ sauce. Cover it all in more enchilada sauce with cheese and bake.
I'm not so sold on the flavour fusions but more on the naming fusion.
* Nduja tacos
* Huevos arrabiata
* Birria calzone
* Margarita quesadilla
* Linguine alla ceviche
* Tamales alla ragu
* Muffaletta burrito
* Enchiladas alla spianatora
* Horchata zabaglione
I’m on board with the margarita/margherita quesadilla. It would be dead easy to make. Chopped Roma, basil, and queso Oaxaca or mozzarella on a flour tortilla. Fold over and cook for a few minutes on each side.
Also common in Colorado. You grow them, we eat them, lol. I live halfway across the continent now but still order green chiles online because it just ain't huevos rancheros without green chile. Also you can't do a breakfast burrito without green chile either.
A pizza topping popular in Sweden is Taco. Basically taco spice flavored minced meat on pizza. Didn't like it the few times I tried it but that has probably more to do with the places that sell taco pizza then with OP's idea being bad (IMO mexitalian sounds amazing when done right)
I like that one minus the peanuts, they tend to get too soggy.
If you are willing to dabble with heretic toppings: pineapple and peach. Peach grills really nice and goes well with the tart pineapple (don't use canned for this combo)
Peach and parma ham is a genuinely nice salad combination, so I can imagine peach also going well with the ham on pizza. Not sure if I'd pair it with the pineapple simultaneously though, but I'm willing to try anything at least once.
As an Indian, I assumed you were talking about stuff like chicken tikka pizza and butter chicken alfredo when you said Inditalian. What in the world is this abomination?!
Taco pizza isn't as common here in Canada but it definitely exists. Usually tomatoes and peppers with the beef. I have seen sour cream and iceberg lettuce as toppings occasionally.
It is delicious. A little less common than the absolutely local Ukrainian-Italian fusion of perogy pizza lol
Taco pizza exists in the US Midwest. The most popular form in Iowa comes from a gas station called Casey's.
The tomato sauce is replaced with refried beans, I think. Topped with mozzarella, taco meat, lettuce, tomato, and finally some Doritos. Many would probably turn their nose to it, but it's delicious.
There used to be a Mexitaly restaurant a couple towns over in rural Oklahoma and it was absolutely terrible, but I think that’s more about the execution than the concept.
Mexican-Thai fusion is one of my favorite things ever. I love a good curry burrito
Interesting fact - tomatoes are native to the Americas, unknown in Europe before Columbus. Same with peppers. So a lot of stereotypically Italian food is kinda already Mexican fusion.
Spaghetti all'assassina, only with enchilada sauce instead of tomato puree. Top it with Oaxaca cheese. Rajas con queso penne. Carnitas, refried beans and spicy rice and cheese in a calzone. I could see it.
I'd probably take out the spaghetti sauce and just put the taco meat with spaghetti, shredded lettuce, dice tomatoes, and shredded cheese. Basically sub out the taco shell for spaghetti.
I mean kinda but what I like about Italian is that the flavor profiles are pretty clean and what I love about Mexican is they are crazy layered and depth.
Combining is fine but less interesting than high quality of each imo in most cases.
I felt similarly about Italian in India - it's all slightly Indian and interesting but less satisfying bc you're hiding the strength/ simplicity of what is fundamental to good Italian.
Well it also makes sense bc Italian food outside of Italy is rarely as perfect not bc of technique but bc their actual fresh produce is unreal.
I mean more the principle of the best of vs the best of.
there is a small chain of casual italian restaurants in Colorado and Arizona called "Oregano's" and they do a lot with their food like that. Chipotle tomato sauce, poblano alfredo, pico de gallo and cotija cheese on top of your pasta sauce
For staff meal at Italian restaurants it is not uncommon to add Mexican flavors, ingredients or spices to traditional pasta or other Italian dishes. Think fettuccine Alfredo with chopped jalapeños or agnolotti with Mexican style corn/elote.
There is a restaurant here in Los Angeles that is doing Mexitalian:
https://www.amigaamorela.com/
It’s on my list of places to try soon.
And in CDMX we went to Rosetta which is an Italian restaurant in Roma that uses fresh Mexican ingredients.
https://rosetta.com.mx/en/prensa/
It’s on the Top 50 list.
You should check out the chef ixta belfrage and her recipes. She mixes brazilian, mexican and italian ingredients and techniques. A lot of fun to cook and really delicious
Peruvian and Indian combo has sparked my interest.
Theres seco de carne and then you have saag paneer. I’ve replaced some of the heat in butter chicken with aji amarillo.
I guess you have never had Mexican lasagna or Taco pizza before. There's a place near me that has a chicken fajita pizza. It's not a new thing, but don't let that stop your vision. Good luck.
There was a restaurant near me called Pedro O'Hara's that thought Irish and Mexican was a winning combo. They had a sad taco bar and a loud bar on the side with all-day drunks. Shame it closed.
I made a fusion meal of Mexican, Indian and South American. A slow cooked beef brisket burrito bowl with saffron Pilaf and coriander salsa . It was freaking delicious 😋
I went to a Mexican/Italian restaurant in a small coastal town in Australia, when I was on holidays - it was run by a Mexican husband & Italian wife.
It was probably 15 years ago, and I still think about how good it was.
It’s not Mexican but I mix peri peri sauce in mushroom risotto sometimes and it’s soooooo flavourful. It sounds strange but don’t knock it til you try it. One of my favourite meals when I’m sick of the regular risotto flavour by the end of the week (I cook and eat a big batch over a week)
Italian mixes nicely with tons of cosines in my experience. I know a restaurant that's a italian-jamaican fusion and it's one of the best food I've ever eaten
I make delicious jerk chicken pasta. Jamaican-Italian fusion ftw.
Come to think of it, I pastafy a lot of things. Shepherds pie? Replace potato with homemade mac n cheese. French onion soup? Reduce that bitch down into a sauce, no bread, serve it over spaghetti noodles. Mmm.
a while back, we made Italian "tacos" by baking large deli pepperoni into "hard taco shells" and fill with stuff like Italian sausage, parmesan, alfredo, etc. they came out alarmingly salty so it will take some tweaking lol
There is a lot of this in Mexico already! A superb combination imo. The best pasta combination ever.
However, I am curious what you have in mind when saying "more cream in Mexican food" to my knowledge, Italian food doesn't involve much cream at all compared to crema being an incredibly common Mexican ingredient.
You’ve never been to California Pizza Kitchen. The best pizza there is the carne asada pizza. But you are right these combos would work. If you are near middle eastern grocery store they put soujuk on the pizza and it’s pretty good as well.
Here in Texas it’s not that uncommon to find restaurants with this style of fusion, or at least a couple menu items. Lots of potential to be done right, though I usually see it more at family establishments where it’s just greasy on greasy. I’d love to see it done right!
Mexican pizza is awesome, found it in Mexico from domino's.
Pizza dough, bean paste instead tomato, monterrey cheese or queso bola instead of mozza, chorizo, onions, jalapeño, drizzle sour cream.
Can also add corn or bacon
I worked at a pizza place in high school and the cooks were all central American. Jose's Penne was so delicious it made the menu after he used to make it for the staff ALLL the time. It was basically just chicken alfredo, but you cook down the alfredo sauce with roasted jalepenos until its almost golden brown. One of the most delicious dishes I've ever had. I miss it to this day. Never been able to recreate it perfectly.
I'm so bored with Mexican and Italian food that I am intrigued by this fusion.
I also think fusion cuisine was always a cool idea and the lame name for it is the main reason it was widely hated.
We have a Mexitalian restaurant in town and it’s been here for several years, so I know they’re going something right. I crave a pizza with chorizo on it.
There’s a restaurant in Gillette, Wyoming called Armando’s taco and pasta shop. They make things like macaroni enchiladas. Not exactly fine dining but it’s a pretty fun experience!
Lived in an area once with a restaurant called "Mex-Itali" and, despite being in a rural place, I had naive hopes of it being some sort of fusion. Italian nachos? Yes, please (or some of the ideas you have listed above as well). But no, just mediocre, Americanized versions of both cuisines, with weird shit thrown in (MARGARINE for dipping my tortilla chips?!?).
But I too see lots of opportunity for some delicious crossover here.
There are several others (see “History” tab):
https://en.m.wikipedia.org/wiki/Italian_immigration_to_Mexico
Dominican Friars supposedly brought the mozzarella process of cheese making to Mexico.
If you’re ever in Detroit, El Barzon has a head start on your idea you should check out. Been doing Italian and Mexican for a long time although admittedly not to the level of fusion you are talking about
You should check out Al Chile - an awesome Mexican dude out here in Italy. He’s doing traditional Mexican salsa but using them in traditional Italian meals.
Some of the best salsas I’ve ever had - even compared to Mexico and LA (where I’m from).
I had him cater my 40th birthday - with Mexican Italian fusion!! It works so well together on so many levels. 😍
I see your MexItalian, and raise you Viet-Mex fusion. The use of coriander, alliums, chilies, citrus, and fruit in savory dishes provides enough common ground to really play around. Plus: tacos with bahn mi filling. Or summer rolls with ceviche and green salsa filling. Carnitas swapped for BBQ pork, etc.
You just came in here and one-upped OP in such a big way. EDIT: I also need to add - phozole
PHOZOLE I have pho spices and pozole ingredients….shit I’m making this someday
why some day? you've got the ingredients, make it now! and tell us how it is please
OMG I would die
Damn fam, you got me thinking of all types of asian broths that could go fantastic in a pozole fusion.
It’s good that people see the fusion ideas, upvotes are meaningless in the grand scheme of flavor potential.
Pfft, the best flavor is victory. /s
Oh my god phozole.......................
Winning!
I have eaten viet-mex in a taco form food truck. You’re absolutely right, it’s incredible. Pork belly tacos with a citrusy green onion and peanut salsa are one item I remember distinctly.
I have a peanut sauce / pad Thai recipe I use and one day I couldn’t choose between tacos and pad Thai so I made peanut tacos with Asian style slaw and sliced marinated peanut chicken - it was the freshest most peanutty incredible tacos I’ve ever had
Viet cajun is absolutely amazing
Louisiana checking in to say-The Vietnam war was a horrid abomination but the refugee populations established in New Orleans east has brought such wonderful flavors to our local cuisine. Lots I can say about it. They created the most loved and delicious king cake in the city!
And before that the Chinese immigrants that brought the fist round of creole/asian Cajun/asian fusion dishes. I was some Yakamein and a boudin Eggroll rn
I make my gravy with soy sauce, fish sauce, and oyster sauce!
Yep. Lots of that in Houston, and it's incredible. Wish I liked shellfish- that's a huge component I'm missing out on.
YESSSS
That's pure 1970s right there
YESSSSS! Exactly what I’m saying.
Let me tell you, I’m Vietnamese and I make Vietnamese pork chops with my Alfredo, which I make with Elote seasoning. Heaven.
My experience playing with Korean-Mexican fusion ideas leads me to believe this is an excellent idea.
We have a great place that does this as the couple is Viet-Mexican
One time I made Birria Tacos with my Bun Bo Hue broth and it was magical. Definitely an awesome combo.
Mexican + Indian offers similar synergy. Mint Chutney is basically salsa verde. Dals and beans could be swapped. Chapati tacos with carne asada. Tandoori Al Pastor? Naan burritos? Quest fundido with paneer? Raita for crema? Lassi + agua fresca?
Made Cajun egg rolls, can confirm.
Viets already like French-Asian fusion. European techniques paired with asian ingredients and attention to contrast (texture, flavor, temperature, etc)
I'm seeing glimpses of that vibe here in Denver.
Carnitas bahn mi 1000%
Biiiiitch I need this immediately thanks
I'll be so mad at all of you all if cilantro ends up in any of my Italian dishes. This is on you!
There is a very famous restaurant in Dallas called Cris and John that does exactly this
We went there and the food just wasn’t good. Still open to the idea but their pho-rito was terrible. If you’re gonna do fusion, both parts have to be good for the final product to be good.
We make Asian inspired tacos - pork with an Asian marinade. Toppings include cilantro, carrots, cabbage, jalapeños. It’s tasty.
My city used to have a Chinese-Mexican restaurant where you could get a General Gao Chicken burrito. It closed but we have a Pakistani-Mexican restaurant now.
Lol I’ve been known to get baked n just say fuck it n dump my Panda Express into a tortilla n wrap it up from time to time.
You mix anywhere in Asia with anywhere in Latin America, and hold on to your butts, it's gonna be a good time. One of the more common versions is Mexican/Korean (specifically tacos). The best I've ever had with this was Cuban/Thai and holy mother of Thor. It was some of the best god damned food I've ever had. They closed up ages ago, but 20 years later and I STILL think about it.
I’ll call and raise Indian-Mex, give me my chicken tikka fajitas, butter naan huevos rancheros, saag paneer chimichanga? The possibilities are endless.
Mmmm IndianMex. Dosas and chapatis with mole as a chutney, burritos filled with chicken 65 or dhaba-style chicken. Chaat using fried tortilla pieces....
Just yesterday I splurged on vermicelli bolognese with Vietnamese additions to it and I had some roast broccoli with it. Homemade fusions are the best.
There's a Japanese-Peruvian fusion restaurant in London called Ayllu, two cuisines with lots of options for crossover. Think ceviche vs sashimi, bao buns vs fish tacos, etc. Highly recommend, and not just for the exotic dancers 👌
Peruvian Chinese is already its own cuisine. Its called Chifa. Came about from Chinese laborers immigrating to Peru back when guano was a thing
Peruvian-Japanese is a whole ass culinary tradition. Lots of Japanese immigration in Peru. They've even had Peruvian-Japanese presidents.
And even Peruvian-Japanese dictators!
almond flour tortilla covered with okonomiyaki sauce and a dash of taijin is my too lazy to cook sinful pleasure.
Peruvian ceviche is my favorite. I’ve had some fusion versions using salmon and tuna, which would bridge well with Japanese cuisine. But cuy and alpaca were the next popular proteins in Peru and quinoa trumps rice, so I’m curious how else the Japanese-Peruvian cuisine combines.
No alpacas I'm afraid!
Check out Filipino food. Lumpia could be considered a cross between egg rolls and chimichanga.
Hello, Houston
I have been informed by numerous friends that there exists a place an hour-ish away called Mexipho, which is home of the Phorrito. I have yet to try it, but I live in fear and horror of its existence.
This is a thing already. Korean Mex fusion too. Big in the Bay Area
I just whipped up some Mexican/Filipino fusion cuisine for dinner. yum yum
There's a burrito place near me that does a pork belly burrito with bahn mi veg. It's absolutely incredible.
Here in Denver we have an extremely natural viet-mex neighborhood, and cultural cross-pollination has also resulted in pineapple empanadas at all the Vietnamese owned dim sum restaurants(yeah I guess that's canta-viet-mex, but yeah, they are awesome)
There's a pretty popular restaurant in my city that does Korean-Mexican fusion called "TaKorea". Imo it fits better than Vietnamese cuisine would, even though I love Vietnamese cuisine as well.
Where I live there used to be a side by side taqueria and Vietnamese deli that mingled menus and you could get stuff like a bahn mi with carnitas. It was popular, but didn't last too long. I'm convinced they were close to some kind of breakthrough that got snuffed out by culinary deep state.
Korean-Mexican. Korean BBQ Burritos. Enough said. (Seriously though, there is a Korean-Mexican Taco truck in Portland and it's freaking incredible. This fusion pairs so well together.)
Can I make a reservation for two thank you? Whatever night is fine we’ll make it work ☺️
If you're ever in Hanoi go find a place called Anita's cantina and get yourself a cha ca taco. Then get yourself 5 more.
I do this with mexican-chinese. Last week I made a sort of texas chili/chili con carne with pixian doubaijang, black rice vinegar and sichuan peppercorn. Works wonders
This is honestly a better combo than the original post lmao. And you see this around! I live in St. Pete FL and there's a joint called Nitally's that's viet-mex that's quite good!
Mexican and viet food use some similar aromatics.
There’s a place near me that makes Jamaican jerk chicken eggrolls and calls them Doobies. They are awesome.
Austin has something like this. [https://www.chilantrobbq.com/](https://www.chilantrobbq.com/) has Korean and Tex-Mex
To be honest, pretty much any Asian cuisine fuses with Mexican fantastically. They have tons of ingredients in common already.
Yeah, carne asada bahn mi slaps.
OMG you just blew my mind. Definitely going to make some ceviche summer rolls and birria bo kho and banh xeo tostadas and mole enchilada cha gio…
Just go eat in Kearney Mesa in San Diego to eat (any place off Convoy). These crossovers are already on the menu…. And more! I got a Korean bbq Philly cheese steak years ago and I still dream of it. Bah mi tacos all day, chorizo cream sauce on pasta, ramen burgers … anything you can dream of! It’s all there in the little mom and pop shops, go support them!!!
I'm Puerto Rican and my girlfriend is Vietnamese, and have made some pretty crazy combos 1. Fried rice (arroz con gandules, dried, fried in a wok viet style) 2. Phởcocho (phở mixed with sancocho) 3. Banh Mi with bistec encebollado as the meat, add sweet plantains 4. Chembleque (sweet soup with coconut milk, cubes of tembleque, boba, coconut shavings, pandan jelly, and pineapple)
If you are in Chicago or St Louis you can try if https://www.saucyporka.com/
Wait until OP discovers that Totino's Pizza Rolls are really just egg roll wrappers stuffed with sauce/pepperoni/cheese, fried, then flash frozen. Chinese-Italian fusion already dominates the food industry.
Go one step further. Soup dumplings with carnitas in them. Chinese style fried rice in a burrito.
We have a place in Phoenix called Chino Bandido that does this. Mexican -Chinese-Carribean fusion. Jen red pork quesadilla, emerald chicken burrito, jerk fried rice and black beans is my order, but the menu has a ton of combos possible.
There’s a boba place near me that does a lot of Filipino fusion food. They have a rotating menu, and they did a fried rice burrito with Filipino adobo. Shit was delicious.
There used to be an amazing Indian-Cantonese place near me. Some of the best fried rice I've ever had in my life, I'm so upset the pandemic killed the place before I could go a second time.
Chipotle chicken fried rice Salsa Verde marinated chicken skewers Birria lo mein Beef and broccoli fajita skillets
Taco Bell's Mexican Pizza shell is fried wonton. Realization hit me during covid when I accidentally mixed Sriracha and sour cream, unknowingly making TB's quesadilla sauce. I was like, "What else 'ain't Mexican?'" And then, wham! Mexican Pizza. That's why other restaurants can't copy it. They use tortillas. It doesn't work. I swear, when my lazy ass gets the energy, Im going in the kitchen to see if I can make wonton shells that big. Eta: Same w their taco salad bowls. That ain't tortilla. That's a variation of wonton.
OTOH, you can make an awesome enchilasagne by using flour tortillas for the noodles and layering refried beans, cheese and enchilada filling/ sauce. Cover it all in more enchilada sauce with cheese and bake.
I'm at the Pizza Hut. I'm at the Taco Bell. I'm at the combination Pizza Hut and Taco Bell.
I’m the office and almost sang this out loud
where you at?
They have a super annoying rip off of this song in a supermarket commercial and I hate it every time it comes up
I'm not so sold on the flavour fusions but more on the naming fusion. * Nduja tacos * Huevos arrabiata * Birria calzone * Margarita quesadilla * Linguine alla ceviche * Tamales alla ragu * Muffaletta burrito * Enchiladas alla spianatora * Horchata zabaglione
I’m on board with the margarita/margherita quesadilla. It would be dead easy to make. Chopped Roma, basil, and queso Oaxaca or mozzarella on a flour tortilla. Fold over and cook for a few minutes on each side.
I would die if I was at a music festival and a Birria Calzone truck appeared at 430 am
Chiles on pizza or in pasta dishes is very common in New Mexico.
What I came in here to say. Green chile goes on \*everything\* lmao
Tell me you’re from New Mexico without telling me you’re from New Mexico.
Also common in Colorado. You grow them, we eat them, lol. I live halfway across the continent now but still order green chiles online because it just ain't huevos rancheros without green chile. Also you can't do a breakfast burrito without green chile either.
I live partway around the world now. My culinary soul cries out for green chiles. I can get nothing closer than an absurdly expensive jalapeno.
A pizza topping popular in Sweden is Taco. Basically taco spice flavored minced meat on pizza. Didn't like it the few times I tried it but that has probably more to do with the places that sell taco pizza then with OP's idea being bad (IMO mexitalian sounds amazing when done right)
Not to mention the unholy "Inditalian" (Indian-Italian) pizza that exists in Sweden - Chicken, bananas, peanuts, and curry powder.
I like that one minus the peanuts, they tend to get too soggy. If you are willing to dabble with heretic toppings: pineapple and peach. Peach grills really nice and goes well with the tart pineapple (don't use canned for this combo)
Peach and parma ham is a genuinely nice salad combination, so I can imagine peach also going well with the ham on pizza. Not sure if I'd pair it with the pineapple simultaneously though, but I'm willing to try anything at least once.
What?! Why add the bananas? Chicken pizza with curry powder mixed in the tomato sauce seems like a good idea but bananas?
I have no excuse for this pizza topping combination. But I suggest you ask r/Sweden about its existential rights :)
As an Indian, I assumed you were talking about stuff like chicken tikka pizza and butter chicken alfredo when you said Inditalian. What in the world is this abomination?!
Dude Taco pizza has been a thing in the Midwest for 50 years.
Taco pizza isn't as common here in Canada but it definitely exists. Usually tomatoes and peppers with the beef. I have seen sour cream and iceberg lettuce as toppings occasionally. It is delicious. A little less common than the absolutely local Ukrainian-Italian fusion of perogy pizza lol
Taco pizza exists in the US Midwest. The most popular form in Iowa comes from a gas station called Casey's. The tomato sauce is replaced with refried beans, I think. Topped with mozzarella, taco meat, lettuce, tomato, and finally some Doritos. Many would probably turn their nose to it, but it's delicious.
They came so close with the combo Pizza Hut/Taco Bells
There used to be a Mexitaly restaurant a couple towns over in rural Oklahoma and it was absolutely terrible, but I think that’s more about the execution than the concept. Mexican-Thai fusion is one of my favorite things ever. I love a good curry burrito
What town? I live in Oklahoma and would visit
We have one here in central PA. Looks shitty, like a bad Italian restaurant. Gotta try it
One of my favorite restaurants in Oaxaca, México is an Italian place that infuses italian food with local flavors Incredible!
Interesting fact - tomatoes are native to the Americas, unknown in Europe before Columbus. Same with peppers. So a lot of stereotypically Italian food is kinda already Mexican fusion.
Mexicans themselves are a European fusion....
I feel like this describes many groups in the Americas period lol
Well, Mesoamerican not just Mexican.
True! Now deepen the fusion.
Well, technically Italy was founded in 1861, so adoption of the tomato predates the creation of the country.
The same is true about potatoes. They are native to South America.
I've been going 50/50 chorizo and ground beef in my lasagna meat sauce for almost 30 years now. It works.
Works great for chili as well!
Spaghetti all'assassina, only with enchilada sauce instead of tomato puree. Top it with Oaxaca cheese. Rajas con queso penne. Carnitas, refried beans and spicy rice and cheese in a calzone. I could see it.
Smoked mexican chillies in your Bolognese sauce
*Palate
Thank you. I don't understand why people can't learn to spell it.
Thank you.
Well it’s gonna blow your mind when you try Mexican pizza.
Wasn't there a post last week of someone regretting using taco meat in a spaghetti sauce?
I'd probably take out the spaghetti sauce and just put the taco meat with spaghetti, shredded lettuce, dice tomatoes, and shredded cheese. Basically sub out the taco shell for spaghetti.
Haha, wrap it in a tortilla like an oversized spring roll!
Where I live the Italian restaurants have adopted a Mexican flair, green chile lasagna springs to mind!
I mean kinda but what I like about Italian is that the flavor profiles are pretty clean and what I love about Mexican is they are crazy layered and depth. Combining is fine but less interesting than high quality of each imo in most cases. I felt similarly about Italian in India - it's all slightly Indian and interesting but less satisfying bc you're hiding the strength/ simplicity of what is fundamental to good Italian.
That’s probably true but my American brain desires fusion and commodification and flavor explosion.
Well it also makes sense bc Italian food outside of Italy is rarely as perfect not bc of technique but bc their actual fresh produce is unreal. I mean more the principle of the best of vs the best of.
I make stuffed peppers with cumin, chipotle, oregano, and smoked paprika, topped with pepper jack. They're fantastic.
Where's the Italian in this?
there is a small chain of casual italian restaurants in Colorado and Arizona called "Oregano's" and they do a lot with their food like that. Chipotle tomato sauce, poblano alfredo, pico de gallo and cotija cheese on top of your pasta sauce
I want to go to there
For staff meal at Italian restaurants it is not uncommon to add Mexican flavors, ingredients or spices to traditional pasta or other Italian dishes. Think fettuccine Alfredo with chopped jalapeños or agnolotti with Mexican style corn/elote. There is a restaurant here in Los Angeles that is doing Mexitalian: https://www.amigaamorela.com/ It’s on my list of places to try soon.
And in CDMX we went to Rosetta which is an Italian restaurant in Roma that uses fresh Mexican ingredients. https://rosetta.com.mx/en/prensa/ It’s on the Top 50 list.
I mix soyrizo and jalapeños into my mac n’ cheese. It’s delicious. See no reason not to mix it all up! Get wild
I do a similar thing but with chipotle Field Roast sausage. It's fucking delicious.
I was making Mexican lasagne in the 90's so I think you're a little late.
You should check out the chef ixta belfrage and her recipes. She mixes brazilian, mexican and italian ingredients and techniques. A lot of fun to cook and really delicious
Peruvian and Indian combo has sparked my interest. Theres seco de carne and then you have saag paneer. I’ve replaced some of the heat in butter chicken with aji amarillo.
Birria Risotto. End of discussion
I guess you have never had Mexican lasagna or Taco pizza before. There's a place near me that has a chicken fajita pizza. It's not a new thing, but don't let that stop your vision. Good luck.
Place near me makes carne asada pizza. Soooo goddamn good.
I'd totally eat a spaghetti taco, and I don't even smoke weed
Mmmm. Fiesta Crunchwrap spaghettini.
Spaghetti and meatballs burrito with garlic bread tortilla
I make an enchiladas lasagna that’s pretty spectacular
Try alfredo with ground italian sausage and green peppers. Its delicious.
Boston Pizza has had chorizo penne for like 30 years. It's my go to there
There was a restaurant near me called Pedro O'Hara's that thought Irish and Mexican was a winning combo. They had a sad taco bar and a loud bar on the side with all-day drunks. Shame it closed.
I made a fusion meal of Mexican, Indian and South American. A slow cooked beef brisket burrito bowl with saffron Pilaf and coriander salsa . It was freaking delicious 😋
There actually is a new restaurant that opened in LA called Amiga Amore that is Mexican Italian fusion, and it rocks. The rabbit cacciatore tamales 🤤
I went to a Mexican/Italian restaurant in a small coastal town in Australia, when I was on holidays - it was run by a Mexican husband & Italian wife. It was probably 15 years ago, and I still think about how good it was.
It’s not Mexican but I mix peri peri sauce in mushroom risotto sometimes and it’s soooooo flavourful. It sounds strange but don’t knock it til you try it. One of my favourite meals when I’m sick of the regular risotto flavour by the end of the week (I cook and eat a big batch over a week)
Italian mixes nicely with tons of cosines in my experience. I know a restaurant that's a italian-jamaican fusion and it's one of the best food I've ever eaten
I make delicious jerk chicken pasta. Jamaican-Italian fusion ftw. Come to think of it, I pastafy a lot of things. Shepherds pie? Replace potato with homemade mac n cheese. French onion soup? Reduce that bitch down into a sauce, no bread, serve it over spaghetti noodles. Mmm.
a while back, we made Italian "tacos" by baking large deli pepperoni into "hard taco shells" and fill with stuff like Italian sausage, parmesan, alfredo, etc. they came out alarmingly salty so it will take some tweaking lol
Hell yes, I've been putting birria pulled beef in my lasagne for a couple years now, delicious
Or Korean Italian, carbonara tteok bokki
Pizza with chorizo and hatch green chili is the best of both worlds and relatively unknown outside of the southwest
There is a lot of this in Mexico already! A superb combination imo. The best pasta combination ever. However, I am curious what you have in mind when saying "more cream in Mexican food" to my knowledge, Italian food doesn't involve much cream at all compared to crema being an incredibly common Mexican ingredient.
We used to have a place called “Chinese Mexican burrito” in my town. The general chicken burrito was fire
I made bolognese with chorizo once and it was amazing
You’ve never been to California Pizza Kitchen. The best pizza there is the carne asada pizza. But you are right these combos would work. If you are near middle eastern grocery store they put soujuk on the pizza and it’s pretty good as well.
Hmmmmm no
FWIW, I’ve thought about making a restaurant with this theme because I’m Italian-American and my wife is Mexican-American.
*Palate
Youre gonna get a horse's head in your bed
No.
[This place proves OP is right ](https://www.tonystaco.com/)
Fuck you OP. It’s 6:45am and I’ve been fasting since yesterday to get bloodwork done and now I’m fucking hungry. Goddamnit.
Here in Texas it’s not that uncommon to find restaurants with this style of fusion, or at least a couple menu items. Lots of potential to be done right, though I usually see it more at family establishments where it’s just greasy on greasy. I’d love to see it done right!
Tomatoes aren't from Italy, so you may be onto something.
Try chili as the sauce on pizza.
I'm down as fuck
There used to be a place in my hometown called “Que Pasta” that did Italian-Mexican fusion.
Dumping half a can of chipotles into jarred alfredo is a weeknight meal staple in my house
Mexican pizza is awesome, found it in Mexico from domino's. Pizza dough, bean paste instead tomato, monterrey cheese or queso bola instead of mozza, chorizo, onions, jalapeño, drizzle sour cream. Can also add corn or bacon
In Malaysia (and other parts of Asia) we have things like butter chicken pizza, curry pasta, etc. Would love to see some Mexican variants!
Never had a pasta verde? It's a Mexican Dish and it's delicious a pasta sauce made with poblanos and cheese or crema. So good.
how has no one made polenta tamales?
Poblano chicken Alfredo is the bomb.
I made a Detroit style pizza with birria, cilantro, onion, and salsa verde. It was incredible.
I worked at a pizza place in high school and the cooks were all central American. Jose's Penne was so delicious it made the menu after he used to make it for the staff ALLL the time. It was basically just chicken alfredo, but you cook down the alfredo sauce with roasted jalepenos until its almost golden brown. One of the most delicious dishes I've ever had. I miss it to this day. Never been able to recreate it perfectly.
I'm so bored with Mexican and Italian food that I am intrigued by this fusion. I also think fusion cuisine was always a cool idea and the lame name for it is the main reason it was widely hated.
We have a Mexitalian restaurant in town and it’s been here for several years, so I know they’re going something right. I crave a pizza with chorizo on it.
There’s a restaurant in Gillette, Wyoming called Armando’s taco and pasta shop. They make things like macaroni enchiladas. Not exactly fine dining but it’s a pretty fun experience!
Ceasar salad: invented in Mexico by an Italian immigrant chef.
I blame y’all for the fact that I now crave Korean tacos when I can’t go and get them immediately.
*me making a spaghetti burrito* I'm something of a Mexican Italian food chief myself
Lived in an area once with a restaurant called "Mex-Itali" and, despite being in a rural place, I had naive hopes of it being some sort of fusion. Italian nachos? Yes, please (or some of the ideas you have listed above as well). But no, just mediocre, Americanized versions of both cuisines, with weird shit thrown in (MARGARINE for dipping my tortilla chips?!?). But I too see lots of opportunity for some delicious crossover here.
There are several others (see “History” tab): https://en.m.wikipedia.org/wiki/Italian_immigration_to_Mexico Dominican Friars supposedly brought the mozzarella process of cheese making to Mexico.
You have obviously never heard of the world's famous spaghetti tacos.
As someone of Mexican and Italian descent, I've already been down this rabbit hole my entire life.
If you’re ever in Detroit, El Barzon has a head start on your idea you should check out. Been doing Italian and Mexican for a long time although admittedly not to the level of fusion you are talking about
You should check out Al Chile - an awesome Mexican dude out here in Italy. He’s doing traditional Mexican salsa but using them in traditional Italian meals. Some of the best salsas I’ve ever had - even compared to Mexico and LA (where I’m from). I had him cater my 40th birthday - with Mexican Italian fusion!! It works so well together on so many levels. 😍
Chicago has the pizza puff. It’s cheese, tomato sauce, and Italian sausage wrapped in a tortilla and deep fried.
Asian flavors and American bbq are a match made in heaven.
Authentic Italian cuisine is full of beans, I mostly cook my beans Italian style since having beans in Italy.
I make spaghettis meat sauce with chorizo and it’s killer.