I am customarily fiercely faithful to mexican cuisine, where I have spent some years despite being an expat dane. Tonight I fixed pink florida shrimp, Worcestershire, soy sauce, ajo, orange juice, a mountain of coarse fresh ginger, vidalia onion, and cubanelle peppers, (which are a questionable hybrid to me) for a platter of fajitas de camarones which was incredibly sabroso, but not mexican authentic. But the ginger added an incredible dimension.. I can't call it mexican any more. How do we honestly describe hybrids, without taking undue credit or diluting local customs?