Saregama
October 19, 2025, 7:13pm
464
I haven’t seen the New Yorker review yet, but at nyc chifa spots, the overall style of cuisine the restaurant serves is chifa, but not all the individual dishes are fusion-- Peruvian and Chinese diaspora dishes are served side by side, along with the mash-ups. The rotisserie chicken is usually a menu fixture.
Some previous chifa discussions and articles:
Some previous discussion of Chifa (Chinese-Peruvian), Nikkei (Japanese-Peruvian), and Chino Latino (Cuban Chinese):
I’ve probably eaten more Chifa and Nikkei (hello, Nobu!) than core Peruvian in nyc, sadly.
Gotta go find some aji amarillo and aji panca sauces to cook something at home…
Hi, everyone. I went to a Jazzmobile concert (Houston Person Quintet) at Grant’s Tomb last night, which is in the northern reaches of my old hood (I grew up on 97th and West End). I was hoping to get a shawarma plate at Jerusalem on Broadway just south of 104th St., but they close at 9 o’clock, nowadays! They used to be open late, but pandemic time is different for restaurants. So at 9:13, a friend and I walked down to Flor de Mayo, and I figured it was worth mentioning in case you happen to be …
Just caught an episode of Steven Raichlen’s Project Fire on PBS. The subject was Chino-Latino. I get the concept but, even having what I think is quite a bit of exposure to different cuisines, have never heard of this before.
Obviously some kind of Asian-Latino fusion, but is this really a thing?
2 Likes
