Since then chefs around the world have scrambled to come up with the next best concoction.  We have seen such works of genius as Wookies (waffles and cookies), Cragels (croissants and bagels), and Scuffins (scones and muffins), but the wackiness doesn’t end with just pastries.  Ramen burgers have recently hit the market in a big way, and fans stand in ridiculous lines to get a taste of the crunchy, fried ramen “bun” paired with their favorite burger.  Lay’s Salt and vinegar potato chips have long held a place on the shelf at your nearest grocery store but of late have given way to such flavors as Sriracha, chicken and waffles, cheesy garlic bread, and more.

Menu consultant Nancy Kruse, though, feels like there is nothing new about this hip fusion trend.  She told Nation’s Restaurant News that “fusion is really fundamental to American cuisine.  From the time the first wave of immigrants arrived on our shores, they had to integrate their native foods with the ingredients found here.”  In short, this food mashup trend is not so new.  It’s been done before, and some concepts have even survived the long haul.  Think Reuben sandwich, thought to have been invented by Reuben Kulakofsky of Omaha, Nebraska way back in the earlier part of last century.  Who would ever have thought that a hot sandwich comprised of corned beef, Swiss cheese, sauerkraut, and Russian dressing on rye bread would have the staying power it has proven to have?  Nearly 100 years later the sandwich is still going strong.  What is new, though, is the attempt to be the craziest, wackiest, wildest creator of mashups that actually taste good.

Sushi burritos aren’t as weird as they sound. Photo Credit: Betsssssy

Chefs worldwide are vying to create the next “Reuben,” be it Keizo Shimamoto, the inventor of the ramen burger, or more recently, Alonzo Martinez’s newest inspiration, the sushi burrito—made of sushi meats such as raw yellowfin tuna or king salmon, and other sushi components, all wrapped up in a nice little burrito wrap of rice and nori.

Ansel predicts the next big trend in food mashups will be vegetables and…dessert!  Carrot meringue pie and celery cheesecake have already hit the menu at vegetarian restaurant Dirt Candy in New York.  Perhaps a mashup of three of my favorites—baba ganoush, dark chocolate, and ripe red raspberries—will be next?

Do you have any favorite food mashups that may seem weird but are actually delicious?  We’d love to hear about them!

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