OK. So in twenty(20) minutes I'm opening up my steamer full of tamales. They're going across the street from my house to a full-out Mexican party. Now I'm secure in that I make pretty good tamales. How come I'm worried about taking these over? I've been in numerous discussions about Italian dishes. My point being that you can go in a 1-km radius of any Italian village and find the same dish made 741 different ways. As an example, I'm not crazy about béchamel sauce. No way I'm using it on or in my lasagna(e). That's just me. I make great spring rolls. The professionals of the massage parlor at the end of my block are Asian. They didn't believe that I actually made the first batch that I brought to them. What the hey? The second batch I had to make in front of them. I'm fortunate in that my most important mentor, my mommie, who my restaurant is named for, taught me to try all kinds of things. Mix up and use whatever you want. How else are you ever gonna know? I learned really fast to do this in small portions. DUH. She also taught me to cook all over the place, or I'd never learn anything. Anyway, how do you all deal with different ethnic natives other than your own, when presenting dishes? Any tricks? TIA for some ideas here.