The cuisine and the chefs in Manhattan’s Meatpacking district last week were a fusion of two cultures.

For four days, two haute cuisine chefs, chums from the Food Network, Eric Greenspan, in dark T-short, and Roberto Treviño, combined their culinary skills at what they know best: Jewish cooking and Latin cooking, respectively.

The chefs, a publicity release stated, sought to “challenge conventional definitions of both cuisines with innovative dishes evolved from familial roots.”

At a pop-up eatery dubbed “El Ñosh” at the Malt n Mash restaurant, and at a separate food truck, they launched signature Latin-Fusion dishes like Pastrami and Dill Pickle Croquetas with yellow mustard, Matzoh Ball “Albondiga” Soup with Beef Consommé & Chipotle Braised Celery, Smoked Salmon and Cream Cheese “Quesadillas” with Red Onion & Cucumber Salad.

The entrees were equally creative: Beef Brisket with Horseradish “Pozole,” Beets & Radish, Kasha “Congrí” with Romesco, “Calabaza,” “Cotija” Cheese & Zatar. Desserts? Poppy & Sesame Seed Crusted Churros with Gelt Melt and Guava & Cream Cheese Blintzes.

Greenspan is based at The Foundry on Melrose, in Los Angeles; Treviño is owner and chef of three restaurants in San Juan, Puerto Rico.

El Ñosh, sponsored by Buick, Greenspan’s Foundation Hospitality Group, and the Lower East Side’s Hotel on Rivington, has already made an appearance in multi-ethnic Miami, and in San Juan.

An El Ñosh food truck popped up around Manhattan over the weekend. Plans are afoot to bring an El Ñosh food truck to Los Angeles later this year.

steve@jewishweek.org