Article contributed by Danielle Fantasia, Sales & Marketing, for Motion Technology Inc.
There is just something kind of magical about the way food comes together. Think about it, the things we cook today all stem from some region of the world. Eating is a cultural experience we often don’t know we are having. I mean, who really stops to think about the influence behind the food we just put in our mouths?
Well, here at Motion Technology Inc., we certainly do! Which is why we decided to dive in to one of our favorite new food trends, cultural combinations. We are going to take a look at the origins of one of the most exciting pairings to take the United States by storm, Mexican-Asian fusion cuisine.
For a long time, the distinctive flavors from south of the border and the eastern world have come together in harmony. Along the US-Mexican border, people have had the pleasure of indulging in this cultural mash up for over one hundred years. It began in the 1880’s when the Chinese Exclusion Act was put into place, limiting the work for Chinese immigrants in the United States. This led to an influx of Asians migrating to Mexico, and other Latin countries in hopes of finding employment opportunities. It wasn’t until the early 1940’s that the Chinese Exclusion Act would be repealed, and today, Mexican-Asian fusion cuisine is finally getting the recognition it deserves.
No longer is this fusion only found in specialty restaurants in states that line the Mexican border. Everywhere consumers want to have a little fun with their food, and this means mixing it up with crazy cultural combos. Businesses are hopping on the banh mi and burrito bandwagon, delivering unreal dishes to the hungry masses, and we would be lying if we said we weren’t doing the exact same thing!
At MTI, we love putting together recipes for our AutoFry and MultiChef XL that celebrate the unity of two types of cuisine that really bring the flavor. With our ventless kitchen equipment, it is easy to infuse tastes from different parts of the world into one delicious dish. We like to think if you can dream it up, you can serve it up with our machines. Whether it is Kung-Pao chicken quesadillas, filled with soy sauce, hoisin marinated chicken and fresh roasted veggies, or El Pastor wontons, filled with shredded pork, pineapple, and cotija cheese, your guests will not be disappointed. And because our equipment requires no hoods or ventilation system, owners and operators save from what otherwise would have been very costly expenses. This allows our clients to serve up the tastiest dishes possible, quickly without breaking the bank.
If you couldn’t tell we just can’t get enough of these cultural experiences. Which is why we were so excited to display our equipment at the Hotelex Show in Shanghai from April 1-4. We were honored to show the Hotel industry how lucrative our equipment can be for them. When searching for a hotel there is nothing better than finding one with diverse dining options. With our equipment, hotels can offer a creative mix of menu options to satisfy their guests need for diversity.
So, what are you waiting for? Look into getting your MultiChef XL and AutoFry today and start bringing cultural combinations to your hungry patrons!