KEN SWARNER: WHEN COUNTRIES COLLIDE >>>

I recently returned from Acapulco jazzed by the Mexican chefs’ creations. Forget the stunning views and warm tropical nights of this southern Mexican city of two million people â€" these creative folk are fusing Mexican and Asian flavors that cry Viva Flavor!
Shrimp medallions with ginger and mango sauce and chipolte and tamarind sauce with white rice and fried bananas; rigatoni with goat cheese, tomato salsa, basil and dried Thai chili; and even achiote-hoisin short ribs â€" the East meets West flavors beat chips and salsa any day of the week. Smokey, sweet and pungent â€" the tastebuds fight for their lives, but in a good way.

Flying home I felt sad to leave Acapulco for many reasons, but I suspect the food leaves the largest hole in my heart. Not one to cry over spilled Cadillac Margarita, however, I am ready to dust off the beach sand and recommend a few homegrown ways to keep the magic alive. read my suggestions on the Weekly Volcano Web site.