Pacific Influence in West Coast Cooking
July 1, 2010
•Le Cordon Bleu
•Los Angeles
• 0 Comments
Traveling the length of the West Coast along the Pacific Coast Highway, you will encounter a variety of cities, climates, cultures, and geography. The beaches, deserts and palm trees of Southern California give way to rocky shorelines and the vast farm lands of Central California. In Northern California the Golden Gate Bridge, redwoods, and the Sierra Nevada Mountains rise through the clouds and join the Pacific rainforests of Oregon and Washington State.
The diversity of the West Coast is also on display with the large number of people from around the world who call it home. The Latino, Chinese, Japanese, Indian, Vietnamese, Laotian, Polynesian, and many other immigrants have all brought their culture and traditions with them, making the West Coast one of the most ethnically diverse regions of the United States.
What’s in a Name?Nowhere are these cultural imports more evident than in the cuisine of the West Coast. Call it California cuisine. Call it Nouvelle, or call it fusion. But no matter what you call it, it would not be possible without the cultural contributions of the 43 (including the U.S.) Pacific Rim nations.
Traditionally, fusion cuisine combines elements of two or more cuisines to create dishes that are delicious and eclectic. Because of the Pacific Rim influence, most of the West Coast’s fusion cuisine is Asian- and Latin-inspired, taking the best of each and combining them with traditional European ingredients and techniques to create a whole new dining experience. Examples might include spicy southwestern egg rolls or a roasted leg of lamb with plum and wasabi reduction sauce. The possibilities are only limited by the imagination of the chef.
The West Coast Goes FusionWith its reliance on fresh local ingredients, Pacific and Asian cooking styles became a force in the growing nouvelle and organic food scenes that sprung up along the West Coast in the 1960s and 70s. Famed chefs like Wolfgang Puck and Alice Waters popularized these fusion techniques in their restaurants Chinois and Chez Panisse. From there the fusion cuisine movement took over much of the West Coast food scene.
Of course, fusion cuisine doesn’t come without its critics. They believe that fusion cuisine shows a lack of talent or sophistication among the chefs who practice it, and that too often they combine ingredients that have no business being combined. Some have even accused of it being a fad.
Be that as it may, fusion cuisine is still very popular along the West Coast and throughout the rest of the country. It seems that this fad, which has lasted more than 40 years, isn’t going anywhere anytime soon. Could you please pass the poached tofu?
Grilled Fish TacosOne of the most popular examples of fusion cuisine to come from the West Coast is the fish taco. These delicious treats combine Mexican and Polynesian influences to create a taste you’ll want again and again.
Ingredients:- 2 lb mahi-mahi
- 1/2 cup vegetable oil
- 3 tbsp lime juice
- 5 tsp chili powder
- 1 1/2 tsp ground cumin
- 1 1/2 tsp ground coriander
- 1 1/2 tsp minced garlic
- Salt, to taste
- 8 flour tortillas, 8 inches in diameter
- 1/2 green cabbage shredded
- 1 cup of your favorite pico de gallo
- 1/2 cup sour cream
Preparation:
Preheat a gas grill to medium-high. If you are using a charcoal grill, build a fire and let it burn down until the coals are glowing red with a moderate coating of white ash. Spread the coals in an even bed. Clean the cooking grate.
Cut the mahi-mahi into 16 equal slices. Combine the oil, lime juice, chili powder, cumin, coriander, garlic, and salt. Coat the mahi-mahi with the marinade.
Grill the fish on the first side over direct heat until the flesh is firm and well-marked, about 2 minutes. Turn the fish and grill until cooked through, about 1 1/2 to 2 minutes more.
Grill the tortillas until they have light grill marks and are heated through, about 15 seconds on the first side. Turn the tortillas and grill them until they just start to bubble, another 15 seconds.
Center 2 pieces of grilled fish on each tortilla, and top with the Southwestern Slaw and Chipotle Pico de Gallo. Add a dollop of sour crème and some diced pineapple, fold in half, and serve immediately.
This article is presented by Le Cordon Bleu College of Culinary Arts in Los Angeles. Le Cordon Bleu College of Culinary Arts in Los Angeles offers culinary arts and, pâtisserie and baking, and hospitality and restaurant management training programs in Los Angeles, California. To learn more about the class offerings, please visit
Chefs.edu/Los-Angeles for more information.