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Chino-Latino
Chino-Latino adj. 
/ˌtʃiːnəʊlaˈtiːnəʊ/, /ˌtʃʌɪnəʊləˈtiːnəʊ/, /ˌtʃʌɪnəʊlaˈtiːnəʊ/, /ˌtʃaɪnoʊləˈtinoʊ/ (also with lower-case initials) chiefly U.S. designating food or cookery that fuses Chinese and Latin American (esp. Cuban) styles; that specializes in such food.Sometimes with reference to East Asian influences generally rather than Chinese ones specifically.A proprietary name in the United States for restaurant services.
Brit. /ˌtʃiːnəʊləˈtiːnəʊ/
, /ˌtʃiːnəʊləˈtiːnəʊ//ˌtʃiːnəʊlaˈtiːnəʊ//ˌtʃʌɪnəʊləˈtiːnəʊ//ˌtʃʌɪnəʊlaˈtiːnəʊ/U.S. /ˌtʃinoʊləˈtinoʊ/
, /ˌtʃinoʊləˈtinoʊ//ˌtʃaɪnoʊləˈtinoʊ/ΚΠ
1985 N.Y. Mag. 11 Mar. 30/1 Lots of serious eaters love Chino-Latino food, the cuisine created when Chinese laborers came to the Spanish Caribbean (especially Cuba) in the twenties.
2007 Chicago Tribune (Midwest ed.) 15 Apr. viii. 7/5 Lamas cranks out intriguing items such as ‘chino-latino’ ceviche that gives first-rate tuna the ceviche treatment then serves it with a wasabi-lime mustard.
2020 @eliz_avery 13 May in twitter.com (accessed 24 Aug. 2020) Here's a write up about the Cuban-Chinese phenomenon and my favorite ‘Chino-Latino’ restaurant.
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