The magic of culinary fusion happened when the Incas showed the Spanish the tasteful benefits of potatoes, a frequently used tuber in South America. This is why fusion is not a new, trendy and hip thing that goes on in very expensive restaurants, fusion is older than life. 
 

Cooking with the best of two worlds or cultures comes from nostalgia, the simple longing of having a little piece of "home" again. Even if it is only served on your plate for a few minutes. 
 

These longings have filled with inspiration the prodigious hands of the cook Andoni Luis Aduriz, renowned for serving true delights at the Mugaritz and recently creating the Topa Sukalderia, a less fancy place where he offers to every palate the best of his trips to Latin America. 
 

This plates talk about reconstructing Basque traditional dishes by using a lot of latin flavors and ingredientes (and the same backwards) It's confirmed, even if colonization happen so long ago, it remains a guest at every table. At the restaurant site you can enjoy a colorful collage that includes many elements of latin culture and cuisine. A visual mess that somehow makes sense in the kitchen.