Tex-Mex cuisine is more complex than meets the eye. It arises from the Spanish influence on the cuisine of the Texan territories at least two or three centuries ago, and which mutates again after the state in question joins North America and the Mexican migration begins in the 20th century to said territory. already American. Thus, the subsequent influence resulted from the fusion of Mexican cuisine prepared in Texas by immigrants, combining styles with existing inputs in the area, becoming so popular in the United States that, when many Americans travel to Mexico and try such cuisine, they realize that it has nothing to do with what they have tasted on their land.
Something similar happens with Chinese gastronomy in Ecuador. In few Chinese restaurants we find true cuisine of that country.
In Guayaquil I have been able to inventory more than 100 Chinese restaurants, and there must be many more. There is no more popular foreign cuisine in our city than that.
Having been to China more than once, I was able to confirm that most of these places have created their own style, Chinese-Ecuadorian, to which the palates of diners have become accustomed, just as the Mexicans in the Texan territory developed their own fusion. .
Hong Kong City is an old restaurant with a lot of popular success, which has moved from where it was, on the same sidewalk, a few more blocks towards Miraflores, but staying in the same sector, Víctor Emilio Estrada 1210. It incorporates new partners and It has an extensive menu in which we find, when trying, many dishes product of this fusion, as well as a few original Chinese.
The restaurant menu is very varied. It has at least 70 dishes, including soups, entrees, main dishes and desserts.
The most Chinese-Ecuadorian that we found, compared to what we have tried in the Asian country, was the pork and the duck. Similar condiments and spices, but with a distance from the original recipes. The closest thing to an original Chinese cuisine, the dim sum, although with limited supply.
It would seem that, as happens in 90% of restaurants of this type, the kitchen succumbs to the demands of an undemanding demand, which seeks a supposed originality in the taste of some indigenous condiments and little in cooking techniques of the region.
The phrase of former President Moreno resounds in my mind: “I would have liked to have a better country,” in response to the criticism that the people would have wanted a better president. I wonder: will not supply respond to the demands of demand? I would think so. This is perhaps why we do not have in Guayaquil a great restaurant with Chinese cuisine, one of the most exquisite, varied and rich in the world. (O)
Paul is a talented author and journalist with a passion for entertainment and general news. He currently works as a writer at the 247 News Agency, where he has established herself as a respected voice in the industry.
