The many flavors of the foods of Chinese New Year
Jan 24, 2014 12:56 PM -
Nelson Cho isn't just Chinese-American. He's Chinese-Cuban-Peruvian-American. Which means he grew up on the shredded beef dish ropa vieja, the fried chicken called chicharrones de pollo, and other Cuban specialties. "We ate mostly Cuban or Spanish growing up," says 40-year-old Cho, whose family founded the Peruvian-Chinese restaurant Flor de Mayo in New York. Except for Chinese New Year, Cho says, when it was steamed oysters and roast pork all the way. "It was strictly traditional Chinese," he says.
