In a city where new restaurants pop up daily, it’s not only encouraged but necessary to keep things fresh and exciting. This is exactly what Zengo (located in Chinatown) has done with their staple culinary experience – the Test Kitchen. Though the concept at Zengo is already a blending of Latin and Asian influences, every few months a new menu for the Test Kitchen promises to deliver a unique fusion of two specific regions – one in Latin America and the other in Asia. Last time we were at Zengo we enjoyed a very specific twist on Los Cabos, Chef de Cuisine Jason Streiff is now serving up the perfect marriage of Mexico and Korea. Both countries known for powerful flavors and unique ingredients (and Mexican cuisine being a favorite of mine), the night far surpassed my expectations and highlighted two vibrant cultures on a single dish.

What I loved most was that while the fusion was evident in a few dishes, Streiff honored the flavors and allowed a few plates to remain strictly one region or the other. Having spend some time researching in Mexico, he captured the essence of the region and is clearly passionate about translating that to the plate.

I actually far preferred the signature cocktails for this Test Kitchen, and while both were tasty, I’d recommend sticking with the Dimelo, as the Watermelon Soju Margarita has a kick with the addition of serrano pepper.

Dimelo Watermelon Soju Margarita

The first dish we had was the Kimchee and Tofu Soup. While never a huge fan of tofu, this soup was amazing and did a heck of a job on curing the last bit of cold leftover from the holidays. The  guajillo broth was rich and flavorful, and I left that night a much bigger fan of tofu than ever before.

Kimchee & Tofu Soup

Again, not usually drawn to squid, I have to hand it to the Chef for making me a believer with his Spicy Korean Style Rhode Island Squid.  The dried shitake mushrooms were a wonderful addition, and even Scott’s cautious approach to mushrooms subsided with this dish.

Spicy Korean Style Rhode Island Squid

My favorites of the night were easily the last two plates. The Achiote Mahi Mahi Tostados. As if the chile morita salsa, black bean puree, pickled onions and cabbage slaw weren’t enough to tantalize my tastebuds, the Chef went straight for this girl’s heart by sitting them on top of a dollop of avocado. Be still my heart.

Achiote Mahi Mahi Tostadas_3

The final dish was the Roseda Farms Beef Cheek Albondigas – spicy meatballs marinating in a delicious chipotle tomato sauce accompanied by cheese quesadillas. The dish was so good that we asked for a second serving of it – one wasn’t enough. Scott and I fought over the meatballs, but I gave up and started soaking the quesadillas in the sauce. Hey, all is fair in love and food.

Roseda Farms Beef Cheek Albondigas_2

We love the approach Chef de Cuisine Jason Streiff has with his creations in the Test Kitchen, and we will continue to look forward to all that his team and he cook up in the future. For now, go enjoy the decadent and vibrant flavors when Mexico meets Korea.

The Test Kitchen menu featuring Mexico to Korean is available until March 31st. Check out the entire menu here.

-Al
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