Pozole Ramen with Mexican Garnish at Sumo Maya
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By Kathleen Furore
At first glance, Amerikas might not seem an apt name for a restaurant that showcases what has been described as a daring, chef-driven menu that dances across continents, blending Latin roots with inventive influences from around the globe. Think Barbacoa, a lamb shank braised with guajillo and ancho peppers, served with mushroom risotto and pistachios; whole roasted Branzino served with Mexican fried rice, wild mushrooms cabbage, and serrano salsa in soy syrup; Chipotle Hummus served with queso fresco, sesame seeds and a chapati tortilla; and Burrata topped with caramelized habanero mezcal grapes, watercress, brioche, pepitas, and extra virgin olive oil.
But the way owner Chef Armando Gonzalez combines global ingredients with cooking techniques from a variety of cultures at his restaurant in Oak Park, Illinois, actually makes the name a fitting tribute to the variety of ethnic cuisines that comprise America’s culinary landscape.
As the restaurant’s website explains, “People from around the world came to make America to make it their home, bringing and sharing their native cultures, flavors and food. At Amerikas restaurant our mission is all about embracing all the flavors of our very melting pot called America.”
Telling a Story
While culinary sources like Chefs Resource describe fusion as a cuisine that combines the defining ingredients, flavor profiles, and cooking techniques from different culinary traditions, for Gonzalez, the term means so much more.
“To me, ‘fusion’ isn’t just about combining flavors from different cultures, it’s about creating a dialogue between traditions,” Gonzalez says. “At Amerikas, fusion means honoring Latin culinary roots while inviting other global influences to join the conversation. It’s about balancing respect and creativity by blending spices, techniques, and ingredients in a way that feels both innovative and intentional, never forced. It’s about telling a story through food, one that feels familiar yet surprising.”
With the myriad storytelling options available, how does the chef create Amerikas’ menu?
Barbacoa with Risotto at Amerikas
Gonzalez says he considers the countries and cultures that inspire each dish.
“Amerikas is rooted in Latin America, but we don’t limit ourselves. When I created the Chipotle Hummus, for example, I was thinking about how Middle Eastern and Latin cuisines both use bold spices and earthy flavors. Chipotle adds that smoky depth we love, while still respecting the smooth, creamy base of traditional hummus,” he explains. The Burrata is a nod to Italy, but we pair it with flavors like tomatillo jam, or ají Amarillo, to bring a Latin twist. As for the Barbacoa risotto, it was about elevating a familiar Latin dish using a European technique — creamy, comforting, unexpected, yet grounded in tradition. The point is to create something that feels exciting, not confusing. Each dish has a reason for being.”
And are there things a chef should not do when trying to create dishes with ingredients and techniques from different countries, too?
“Absolutely! Don’t fuse for the sake of fusing,” Gonzalez cautions. “If the combination doesn’t tell a story or feel harmonious, it will come off as gimmicky or disrespectful. It’s important to understand the roots of the dishes you’re blending. Study them, taste them, cook them traditionally first. Fusion should never mean dilution. The goal isn’t to water things down; it’s to build a bridge where cultures can meet, not clash.”
Managing the Challenges
The creative opportunities that come with crafting a menu of fusion dishes bring challenges, as well. Managing expectations is the biggest one Gonzalez faces.
“Many guests walk into a Latin restaurant expecting familiar comfort foods. When they see burrata, chipotle hummus, or risotto on the menu, it can catch them off guard,” he explains. “There’s an educational component we embrace, as we want guests to feel curious, not confused. Our goal is to create trust through flavor. Once people take that first bite and realize how thoughtfully the elements come together, that hesitation turns into excitement. But getting them to take that leap? That’s the challenge, and the opportunity.”
His advice for Mexican/Latin restaurants that want to experiment with dishes that incorporate more global flavors?
“Start with your roots. Know your traditions inside and out before you remix them. Respect is the foundation of successful fusion,” Gonzalez stresses. “From there, think about flavors that enhance rather than overshadow. You don’t need to reinvent every element, sometimes just one unexpected ingredient, technique, or garnish can elevate a dish. And lastly, taste constantly. Fusion only works when it’s balanced. Let flavor, not trends, be your guide.”
SIDEBAR: Cuisine Match-ups
There are myriad ways to create menus that fall into the “fusion” category — everything from adding a weekly special or an LTO to going all out with a very specific combination of cuisines.
These three restaurants take the latter approach with dishes that incorporate elements of Latin, Asian and Italian fare.
SumoMaya Mexican Asian Kitchen This restaurant in Scottsdale, Arizona features dishes that incorporate Asian flavors with culinary traditions of Mexico and essences of South America. Pork Belly Pozole Ramen with green broth and traditional Mexican garnishes (pictured on this issue’s cover and on page 16) and Pad Thai Pork “Al Pastor” made with grilled pineapple and chile-lime peanuts are two examples.
Carne Asada Yakisoba at Off the Plancha
Off The Plancha Innovative, affordable Mexican/Japanese fusion cuisine is the specialty at this restaurant in San Diego, California, where diners can choose from three versions of a dish made with Yakisoba noodles, onions, bell peppers, lime crema, house sauce, and cotija: the Carne Asada Yakisoba, Chicken Adobado Yakisoba, and Vegetarian Yakisoba.
Tauro Cocina The extensive menu at this Mexican-Italian fusion restaurant in Milwaukee, Wisconsin features Italian staples, homemade pizza, and pasta made with authentic Mexican spices and ingredients. There’s the creative Poblano & Elote Pasta, Linguine al Poblano, Birria Pizza, and house-made bread served with a choice of roasted poblano pesto; espinaca y queso romano; or chipotle garbanzo spread.
Click here to go to the next article, Epazote: Humble Herb Enhances Mexican Menus