My friend Vered walked into my house carrying a pound of French feta cheese and some freshly baked pitas she found at a Middle Eastern store. It was the kind she used to cook with in her Israeli home. Just a taste made us realize how hungry we were, though we were not near any mealtime. Nonetheless, we had 20 minutes before we had to run, so that’s a great excuse for a snack.
“Can you think of an American dish that has been Mexicanized?” My friend Andrea asked. “It has gone the other way around, no?” I responded, thinking about Tex Mex and the complaints from Mexican food aficionados about Mexican food being Americanized in the US.