When you think of fusion in the food world, maybe Roy Choi and his Korean-style tacos come to mind, or Tex-Mex dishes like fajitas. But chef Aldo Negrete, recently of The Desmond, which closed after Halloween, has his own take. Yes, he does incorporate a lot of global flavors, but it also comes down to understanding cooking technique and using it to drive even unfamiliar flavors to a delicious conclusion, aided by the use of condiments. For my latest story for The San Diego Union-Tribune’s Food section, Negrete explained his approach through three stunning dishes he prepared: Braised Lamb Mole, Patatas Bravas, and Carrots with Crispy Quinoa. Not only do all three dishes work together beautifully as a meal, you have wonderful mini recipes—mole, harissa aioli, nuoc cham, herbed goat cheese, and fried quinoa—that can be integrated into other dishes. Hello, holiday table!