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- Apr 30, 2007
I am less inclined to go to restaurants where I know the head chef or owner is trying to "fancify" (or just plain make "white") another peoples food. Think Rick Bayless in Chicago.
But if the food is true to the spirit of the source then I don't see anything wrong with it. I am a white dude and I make stuff like sinigang, pastel de choclo, carnitas tacos, etc. It's food, man.
But if the food is true to the spirit of the source then I don't see anything wrong with it. I am a white dude and I make stuff like sinigang, pastel de choclo, carnitas tacos, etc. It's food, man.