Definitely more frequently than Chinese and Indian or Swedish and Thai, it seems like whenever a cook wants to bridge two cuisines in their kitchens, it’s Mexican and Korean; or maybe Mexican and Southern.
Coming up on this week’s show’s, a chat with a pair of chefs talk Mexican Fusion. First, the co-owner of a successful chain in Atlanta and Nashville, Eddie Hernandez joins us to talk about a new book, Turnip Greens & Tortillas, all about his blending of Mexican and Southern cooking. Then, a Korean-American who has adopted tacos and burritos, and given them a kimchi twist for college kids and millennials. David Choi, the chef and owner of Seoul Taco talks about Korean and Mexican flavors.
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