The case for Vietnamese-Guatemalan fusion in a singe dish Last week after Jeanette Tran-Dean and David Hollinger told me about their two-great-tastes-taste-great-together moment in the creation of their cassava quesadilla with corn ice cream, I went out in search of the ancestors of the signature dish of their Guatemalan-Vietnamese pop-up Giống Giống. Nobody wants to use the word “fusion” in food talk anymore, but how else do you describe the cross-cultural union of Vietnamese and Guatemalan cuisine the two demonstrate in their three-weekend run, now entering its second-to-last stand at The Ruin Daily before Tran-Dean goes on maternity leave.…

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