Gaijin cooking, Tex-Mex origins, and oregano

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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

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. 



Evan Kleiman