Food Challenge! Central European-Mexican fusion

Okay, so my friend Glen Fitch was reminiscing about awful Mexican food he got in Buffalo, New York, with Polish sausage and sauerkraut in it, and Frank weighed in that Central European-Mexican fusion food in Prague is not good either, and I was thinking:

it could be good.

Here's what I thought of so far (quoted from Glen's facebook):
Treat the sausage like chorizo: make sure you have plenty of cilantro, epazote, and cumin: make sure the beans and rice are good: and make things with fresh masa -- it's a portable technology, only requires hard corn and lime. Sauerkraut goes with everything, Hungarian peppers will do as well as Mexican ones, everybody grows tomatoes.

I'm not doing much cooking these days. Anybody want to take up the challenge? All you have to do to succeed is to make a meal that combines well-known elements of each kind of cooking in a way that tastes good enough to you to write about. I'll get around to it myself, at some point.