Today, chefs are thinking about marketing; they’re trying to get customers in the door, and they’re being deliberate about the flavors and culinary traditions they’re combining. But for Rasul’s El Ranchero, catering to Punjabi Mexicans born in the first half of the century, the roti quesadilla was more than just something new and different — it represented the organic community of Punjabis and Mexicans brought together by a confluence of immigration policies, labor laws, and cultural similarities. “We love food. So whatever the inspiration, it’s all good,” English says, when asked about restaurants selling the food she ate at home without acknowledging the history. “But there is something to be said for family comfort food recipes.”

Netervala isn’t quite sure what she thinks about today’s food trends. “This is just something made up,” she says. “Chefs are always trying different things, so they’re just doing things on their own. That’s not how we had Indian food — maybe I’ve been missing something!”

“This is just something made up,” 

"He made it all up."

 Repeats of repeats of repeats, because it's still necessary 

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the next post, more of the same.