Sometimes the “inauthentic” can lead to delicious results. Just ask Ivan Orkin and Chris Ying about Japanese diner food. Chef Josef Centeno says Tex-Mex is premised on inauthenticity. Also, Patricia Escárcega visits a taquero who’s incorporating his Cambodian heritage into his food.
Gaijin cooking, Tex-Mex origins, and oregano
Ama’s enchiladas. Photo credit: Renata Fuller. Reprinted from “Ama: A Modern Tex-Mex Kitchen (Mexican Food Cookbooks, Tex-Mex Cooking, Mexican and Spanish Recipes)” by Josef Centeno and Betty Hallock with permission by Chronicle Books, 2019
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