Houston is a hotbed for culinary innovation, and in this edition of Yes Ma’am, No Ma’am we’re diving into both the great and the just OK aspects of our food scene. This time, we’re talking about the infamous f-word: fusion, arguably one of the bedrocks of our beloved city’s cuisine. In Houston, everything from pho-flavored kolaches to naan quesadillas is the norm, but is all fusion created equal?
Yes Ma’am
Restaurant diversity. Mash-ups like London Sizzler and ChòpnBlọk, plus stalwarts like Cool Runnings and Burns BBQ, are why we thrive.
No Ma’am
Redundant language. Bao bun, chai tea, naan bread…. One mention is enough.
Image: courtesy stuffbeneats
Yes Ma’am
Houston Restaurant Weeks. We love a deal. Giving back to a good cause makes it even better.
No Ma’am
Trendy food terms. Not every set meal is an “omakase.” Nor is every board a “charcuterie.” Not all matcha is “ceremonial grade.” And that’s OK.
Yes Ma’am
Pastry innovation. Beef pho kolaches and Cambodian elote corn bread? Let’s all channel Koffeteria’s momentum!
No Ma’am
Wrong ingredient swaps. Stop pretending cilantro can replace a shiso leaf.
Yes Ma’am
Traditional cuisine. Fung’s Kitchen will always be a must for classic Hong Kong–style dim sum, and Aga’s for Indo-Pakistani. We deserve it all.
No Ma’am
Ignoring our roots. Our love of banh mi and po’boys came from a long history of disaster and migration, and we welcomed newcomers with open arms.
Yes Ma’am
Diasporic cuisine. There’s room for Asian American diners, birria ramen, halal tacos, and Creole and Cajun.
No Ma’am
Unrealistic expectations. Not every restaurant is a fine-dining experience, and not every hole-in-the-wall is a health department nightmare.
Yes Ma’am
Pop-ups. From Enzo’s buzzy matcha to Borrowed Goods’ takes on Singaporean food.
No Ma’am
Passing over the suburbs. Don’t let a 30-minute drive from the Galleria scare you off from a great restaurant.
Published in the Fusion: The Taste of Houston issue of Houstonia Mag.
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