In the Fortune Garden kitchen in El Centro, Calif., near the Mexican border, cooks speak to each other in Cantonese, and waiters give orders in Spanish.
Courtesy of Vickie Ly/KQED
April 16, 2015 Fried yellow chilis. Baja-style fish. Not the typical Chinese restaurant fare, unless you're near the U.S.-Mexico border. The reasons go back to an 1882 law enacted to keep Chinese out of the U.S.
March 14, 2015 A new documentary about the spread of Asian-American cuisine got us wondering about how we remix pieces of culture — and how we police them for authenticity.
The Baco: half bao, half taco.
November 3, 2014 For this week's Sandwich Monday, we try a Baco — not the bacon bit, but the bao-taco hybrid from Saucy Porka in Chicago.
Chef Edward Lee moved to Louisville, Ky., 10 years ago to take over a restaurant called 610 Magnolia. There, he mixes the sweet of Southern food with the salt and umami of Asian cuisine.
Dan Dry/Artisan Books
May 3, 2013 Edward Lee's culinary education spans the multi-ethnic immigrant neighborhood of Brooklyn where he grew up to his Korean grandmother's kitchen. His cookbook showcases recipes like lamb braised with soy sauce served over grits and Korean fried chicken.
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