Among the cluster of family-owned taquerias that perforate Clark Street in Roger’s Park, Rogue Fusion is an anomaly. Jose Mendoza and Bonafasio Santiago took over the space that was once home to Uptown Taqueria and opened a Latin-Italian fusion restaurant that seamlessly blends the unique flavors of two very different cultures. We sat down with Mendoza, who is also a chef at Rogue Fusion, to find out what inspired this gastronomic mash-up and even scored the recipe for one of the restaurant’s best-selling dishes.

What inspired the Latin-Italian hybrid at Rogue Fusion?

Other restaurants specialize in a single cuisine, like Mexican, Italian, or French. We wanted to do something a little bit different and blend two unique cultures in a single dish. We invented our own fusion of Latin and Italian flavors for those who enjoy the adventure of trying something new.

What flavors have you found fuse best together?

We like to fuse flavors that are unique and unexpected. It drives our customers crazy trying figure out what they’re eating. For example, they might taste an Asian ingredient, truffle oil, and explosive Latin spices in a single bite.

What’s your most popular dish at Rogue Fusion?

Our most popular menu item is actually a side. The macaroni and cheese is a big seller because it tastes completely different than anything our customers have ever tried. We make our version with chorizo, jalapeño, and cilantro.

Are there any fusions that wouldn’t work?

It would be difficult to find a cuisine that blends with Chinese or Japanese food. The flavors are strong and don’t fuse well with the foods of other cultures.

Do you have a recipe we can share?

This is the recipe for our popular Crabmeat Beignets.

Ingredients

• 2 cups flour
• ½ Tbsp. granulated garlic
• ½ Tbsp. onion powder
• Pinch of cayenne pepper
• 2 Tbsp. baking powder
• 1 Tbsp. cornmeal
• 3 Tbsp. fresh parsley
• 1 cup fresh corn
• 1 ½ cups milk
• 3 eggs
• 1 lb. fresh crabmeat
• Vegetable oil, for frying

Instructions

In a mixing bowl, combine the flour, garlic, onion powder, cayenne pepper, baking powder, cornmeal, and parsley. Set aside.

Blend the corn and milk in a blender until creamy. Add the corn mixture to the dry ingredients and stir. Mix in the eggs and whisk to combine. Finally, add the crab meat and gently mix together. Allow the mixture to sit at room temperature for 10 minutes.

In a heavy pot, heat the vegetable oil to 325F degrees. When the oil is hot, drop 1-ounce sized pieces of the batter into the pot. Cook until golden brown, about six to eight minutes. Serve with chipotle ranch dressing.

What fusion trends are you seeing in 2017?

I’m seeing more French-Vietnamese fusion restaurants in Chicago. The flavors of their cultures blend nicely together because France occupied Vietnam for so long. There’s Le Colonial and Pasteur, both of which offer Vietnamese cuisine with a French influence.

What does the future look like for Rogue Fusion?

We’re getting a lot of good reviews from customers who enjoy our blend of Latin and Italian cuisines. We’re going to keep providing a unique, affordable dining experience that’s different from other options in the neighborhood.

If you’re looking for a delicious way to spice up your breakfast, lunch, or dinner routine, you’re sure to find something to tantalize your taste buds on Rogue Fusion’s eclectic menu of Latin-Italian fare. At Fooda, we’re excited to welcome Rogue Fusion as a new restaurant partner and are thrilled to introduce this unique cuisine to the Chicago lunch crowd!