Introduction to Houston’s Fusion Food Scene
Houston chefs are remixing their cultures, cravings, and hometown memories into dishes that are bold, smart, and downright craveable. As a result, the Houston area is brimming with dishes that fall under the “fusion” category—whether it’s a spin on a classic, a switch-up of a few ingredients, or a whole new take on cuisines that once seemed impossible to combine.
Smoked Delights
Smoked Pork and Kimchi Egg Rolls
Blood Bros. BBQ has been consistently featured on definitive lists across the state—and for good reason. Led by besties-turned-pitmasters Quy Hoang and brothers Terry and Robin Wong, Blood Bros. is known for offering a colorful mash-up of traditional Texas barbecue and cuisines they grew up eating in Alief. The smoked pork and kimchi egg rolls are a gluttonous delight, melding sweet-spicy gochujang pork with tangy kimchi, roasted corn, and melty provolone-mozzarella.
Texas BBQ Brisket Fried Rice
The Blind Goat, a Vietnamese gastropub, blends classics with local favorites. Pho birria tacos are served alongside dumplings stuffed with thit kho (braised Vietnamese pork belly). Most popular is Ha’s Texas BBQ brisket fried rice, which riffs on the tomato paste–based Vietnamese red rice (cơm đỏ), swapping in ketchup and egg for a tangy, smoky bite in every forkful.
Cultural Fusion
Rice Cakes
At JUN, a Latin and Southeast Asian restaurant, the MO is simple: Top Chef alums Evelyn Garcia and Henry Lu create dishes they crave themselves. Together, the duo experiments with ingredients and flavor profiles they grew up with, combining them with those they were trained in, resulting in a Korean-meets-American comfort food dish. Lu and Garcia fuse their love of tteok, or rice cakes, and macaroni and cheese for a crispy, chewy, umami-loaded creation.
Viet-Cajun Seafood
Each year, locals turn to Viet-Cajun restaurants for their annual crawfish fix. Mainstays like Crawfish & Noodles, South X Saigon, and 88 Boiling are considered Crustacean Central for hungry Houstonians eager to snap up mounds of crawfish slathered in garlic butter and all the standard seafood-boil fixins.
Burger Collaborations
Every Burger Collaboration
Burger Bodega chef Abbas Dhanani is known for rotating chef collaborations that reimagine his beloved smashburgers. The result? A chapli burger from Mayank Istwal of the Michelin-starred Indian restaurant Musaafer, a pita burger from chef Rafael Nasr of Craft Pita, and a khao soi–influenced burger by James Beard Award–winning chef Benchawan Jabthong Painter of Street to Kitchen.
Innovative Dishes
Indian Fried Chicken
Himalaya Restaurant, located near Houston’s Mahatma Gandhi District, has dazzled foodies since it opened in 2004. Led by chef-owner and James Beard semifinalist Kaiser Lashkari, Himalaya stands out for its Indo-Pak-Texas offerings, which range from masala shepherd’s pie to its HFC. Lashkari’s skinless, yet incredibly crispy Himalaya Fried Chicken is first marinated in Indian spices, then deep-fried, and served with a side of tangy mustard sauce.
Everything Bagel Naan
At Noon Mirch Kitchen + Bar, a modern, family-owned Indian restaurant, Navul Nanda embraces Houston’s reputation as a melting pot by occasionally introducing new fusion dishes to the menu. A clever play on the classic bagel sandwich pays homage to Noon Mirch’s Indian roots by seasoning naan like an everything bagel and adding cream cheese, smoked salmon, and a side of capers and Italian Vidalia onions.
More Fusion Favorites
Egg Foo Young
Chef Nick Wong gets playful at Agnes and Sherman, an Asian American diner inspired by his Bay Area upbringing and culinary experiences around the country. Egg foo young is a popular Chinese American dish, particularly in the Northeast, but Wong gives it a Gulf Coast twist. Traditionally made with rice, eggs, gravy, and protein, such as shrimp, chicken, or beef, the dish gets a touch of Southern nostalgia from gumbo gravy made with crawfish and green onions.
Lebanese Tacos
At Craft Pita, chef Rafael Nasr wows Houstonians with Lebanese tacos. Both locations of his restaurant showcase his Lebanese heritage, featuring various creamy spreads, kebabs, za’atar, and cheese man’oushe (flatbreads), as well as Lebanese wines and olive oils, and pita stuffed to the brim with protein. Nasr also pays homage to his Texas roots: Similar to his Mediterranean heritage, he favors stuffing the most delicious ingredients into another treasured vessel—tortillas.
Lomo Saltado Macaroni and Cheese
Pacha Nikkei, a Peruvian-Japanese fusion restaurant, leans into Nikkei cuisine with precision and imagination. Diners can expect Instagrammable ceviches, pisco-based cocktails, and a lomo saltado that’s a striking fusion of beef stir-fry and cheesy comfort. While also served in a more traditional form with beef tenderloin and rice, Pacha Nikkei serves this Peruvian dish with macaroni and cheese made from a combination of huancaina béchamel, Parmesan, Gouda, and cheddar cheese.
Conclusion
Houston’s fusion food scene is a vibrant and exciting place, with chefs constantly pushing the boundaries of what is possible. From smoked pork and kimchi egg rolls to lomo saltado macaroni and cheese, the city’s restaurants offer a diverse range of innovative and delicious dishes that blend different cultures and cuisines. Whether you’re a foodie or just looking to try something new, Houston’s fusion food scene has something for everyone.
