Crossover Cuisine

The innovative world of fusion cuisine, where culinary traditions collide and create something new, is the heart of this episode. Seth stops by Imperfecto in D.C.’s West End and then crosses into Virginia to visit Mama Tigre in Oakton and Wooboi in Alexandria.

Host Seth Tillman heads to Mama Tigre, a Mexican restaurant in Oakton, Virginia, to watch chef/owner Renu Prakash make the Tikka Masala Burrito, a unique fusion of Indian and Mexican flavors. Renu demonstrates how she combines Indian and Mexican spices to create a unique flavor while retaining the authentic taste of tikka masala.

Seth Tillman visits Wooboi in Alexandria where Chef Michael demonstrates the meticulous process of preparing the Sando, a Japanese Nashville-inspired fried chicken sandwich. They discuss the different spice levels, with Michael introducing the options, including the infamous Carolina Reaper. Despite warnings, Seth bravely tries the Code Blue, and experiences its fiery intensity.

Host Seth Tillman heads to Imperfecto for a fusion of Mediterranean and Latin American flavors. Chef René González demonstrates the preparation of the Latin Kabkabou, a fish stew originating from Northern Tunisia. René begins by filleting a branzino. After aging for two days in a brine, the fish is pan-seared and served with a bottarga sauce, sweet plantain terrine and cilantro flowers.