Ethnic cuisines with the best potential for fusion

Mexican, cajun, and asian. One word - chiles. Another word(s) - members of the allium family. The similarities for me are striking and the interplay between the importance of complex sauces to flavor simple ingredients such as greens, pork, chicken, and cheap cuts of beef is a common thread amongst the cuisines. I think the recipes are easily interchangeable and could result in strikingly novel flavor combinations.

What say you?

Hrm. Disagree on your first chili assertion, but agree that most old cuisines find ways to use up all parts of an animal in a tasty way.

Best I have ever had was Yam’Tcha’s seamless fusion of french technique with chinese flavors.