While this is an American article, I think it applies to just about everywhere on this global village we call Earth, because, no matter where we are, there are people/chefs who cook/focus on a cuisine that's not "native".
I find that food's a tough nut to crack; part of it is about what's "authentic" (and how different people's 'versions' may not be faithful to the original article, but may appeal more to the target market's tastes - like crunchy tacos, chop suey, dim sims, etc.), and another part is about how passionate you are about the food, regardless of your nationality/ethnicity. I think we'd be much poorer as a society if we were "restricted" to cook as per our 'culture' (especially if that's not what motivates/inspires us).
One thing I sometimes wonder: what makes a cuisine authentic? The ingredients, the recipes, or a mixture of both? Back in the gold rush days in what's now known as Australia, the Chinese immigrants/workers wouldn't have all the ingredients they would've needed to cook their dishes, and would've had to adapt as a result (it's probably how we ended up with Dim Sims). Thankfully, with the improvement of technology/transport, that type of problem doesn't exist anymore. Still, I couldn't care less about most Chinese food simply because it doesn't appeal to my (gwai lo/ang mo? ^^") tastes (especially all the fatty dishes/meats, and off-cuts that they market as 'delicacies').
