4 of the Craziest Food Mashups Across the Country

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Looking to dine out, but can’t decide on a craving? Everyone’s been there. Luckily, we’ve got you covered. In our September issue, we tackle some of the hottest “mash-up” dishes to sweep New York City (complete with recipes so you can D-I-Y at home!). For those outside the Big Apple, fret not: these hybrid creations are popping up all across the country. Here are just a few of the dishes that prove definitively that, when it comes to food, we really can have it all.

tacos

Photo courtesy of Food Spotting

PAD THAI TACO

The Peached Tortilla, Austin, TX

Texas has always been on the forefront in pushing the boundaries of what you can legally wrap in a tortilla, and this is a shining example. Enjoy your favorite Thai takeout dish on the go from this fusion food truck. (For bonus points, get it topped with a fried egg.)

bananas

Photo courtesy of Buzzfeed

BANANAS FOSTER SNOBALL

Hansen’s Sno-Bliz, New Orleans, LA

Two classic Big Easy sweet treats become one as hot and buttery caramelized bananas are piled on a bed of cool, pillowy creamsicle shaved ice. A mash-up of flavor and temperature!

pho

Photo Courtesy of go.dallasnews.com

PHO’ZOLE

Chino’s Chinatown, Dallas, TX

East meets West in the most glorious of ways in this hybrid of Vietnamese pho and Mexican pozole. A rich, savory broth with all the traditional pho fixings is bolstered with a generous addition of hominy and shredded oxtail for the ultimate transcontinental comfort food.

cinnamonroll

Photo courtesy of Serious Eats

CINNAMON ROLL BREAKFAST SANDWICH

Sea & Smoke, Del Mar, CA

It’s the age-old brunch dilemma: sweet or savory? Well, why not both? This pork-on-pork combo of ham and bacon topped with sharp cheddar and a fried egg gets sandwiched between two warm cinnamon rolls. Add a drizzle of velvety icing and some smoky sweet maple syrup and you’ve got yourself one heck of a mash-up sandwich.

Know of a great spot serving a mash-up dish near you? Give them a shout in the comments below!

Written by Shay Spence

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