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They’re unexpected combinations that can be very tasty: culinary mash-ups.

Think taco burgers, Greek egg rolls or Buffalo chicken anything.

Cookbook author Amalia Moreno-Damgaard said they are a modern trend — not to be confused with fusion cuisine — and she brought along ideas for mash-ups you can try at home. 

Listen to the full conversation by clicking play on the audio player above and check out Amalia Moreno-Damgaard’s recipes below.

Whisk together whole milk, evaporated milk, sweetened condensed milk, eggs, and almond extract until smooth.

Dip each bread slice into the dulce de leche mixture, coating fully without oversaturating.

Heat a skillet over medium heat and rub a thick layer of butter onto it. Place the soaked bread on the skillet and cook until golden brown, 4 minutes per side.

Top the French toast with melted dulce de leche, fresh berries, and garnish with mint sprigs.

In a large bowl, combine the diced fish with lime and lemon juice. Let sit for 30 minutes, stirring occasionally, until the fish turns opaque.

Add the red onion, jalapeño, tomatoes, carrots, and cilantro. Season with hot sauce, and salt and pepper to taste.

Fill the taco shells with shredded lettuce, top with the ceviche mixture, and garnish.

Tom Crann

Host

Ngoc Bui

Author

They’re unexpected combinations that can be very tasty: culinary mash-ups. Think taco burgers, Greek egg rolls or Buffalo chicken anything. Cookbook author Amalia Moreno-Damgaard said they are a modern trend — not to be confused with fusion cuisine — and she shared recipes for mash-ups you can try at home.

Mash-up ideas to try at home: Dulce de leche french toast and ceviche tacos

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