As I peruse the boards, I occasionally ask myself this. In order to qualify as good chow, must a dish be authentic? And can an unauthentic dish ever be considered superior chow? I ask because it seems that for some members, authentic is a pre-requisite of being good chow (see discussions of Tex-Mex, Thai, Chinese, and taquerias, for example).
Frankly, I could care less if a dish is "authentic" or not, as long as it is delicious. For instance, my recent trip to Angie's Mexican restaurant yielded excellent carnitas tacos. Authentic? I have no idea. But they tasted great! Others might quibble with the cut of pork used, or whether the size of the tortilla was the original. On the flip side, I've been told that the Bob Armstrong dip at Matt's El Rancho is "authentic" or "the original", yet I thought it was just average - authentic or not.
And for those that DO insist something be authentic, who is the arbiter of what is and is not "authentic"? If you gathered 100 of the best chefs of Mexican cuisine and asked them for an "authentic" mole recipe, how many different recipes would you get?
Anyway, talk amongst yourselves...