NEW YORK - When it comes to food no other city lives up to the term the melting pot quite like New York.
Sen Sakana on West 44th Street is Manhattan's only restaurant dedicated to Nikkei cuisine, which is part Japanese, part Peruvian.
Executive Chef Mina Newman gave me the low down on their popular dish chicken Nanban. The chicken is coated with a quinoa crust and then fried. Peruvian peppers and fruit are combined to make the sweet-and-sour sauce. The result? Mmm, mmm, mmm.
My second stop is Rahi Indian in Greenwich Village. I know what you’re thinking: they probably have amazing curry. And they do. But this place is billed as artisanal endian and it will surprise you.
Their take on dishes from other countries draws raves. My potential fave is Indian chicken and waffles. But this waffle is made with lentils and rice. Executive Chef Chintan Pandya says fusion just makes sense in a city like New York.
Finally, let's explore Zen Taco where the vibe is chill but the flavors are in your face. They blend Asian and Latin flavors, so you'll find everything from rice and beans to Asian slaw and tacos to poke. When you walk in you get a taste of the chips and dip.
Executive Chef Rene Garcia took me through a few menu items, including chicken mole, a pupu platter of chips and dip, tacos with Asian buns. I wanted to sample them all—and boy did I try. And there's a taco bar. So if don't see it on the menu, you can build your own.
Food fusion: when cultures collide on one plate and the result is amazing.