Large chain ethnic restaurants, such as El Torito, described in this article, are most concerned with attempting to create for their customers which of the following?
a. They were trying to reach the widest customer base possible.
b. Market the food so that it seemed familiar to American palates and not something exotic and distinct unto itself.
c. A theme in the restaurant that made it seem authentic to Americans because it makes them feel warm and cozy, just as they might feel in Mexico.
d. All of the above.
Question 2
When restaurateurs engage in a practice that is called hybrid inauthenticity, they are actually trying to
a. fool the customers that the food in their restaurants is exactly how they would find it in their home countries.
b. honor the traditions of their home countries even if the food is only an approximation of the foods that they would see served at home.
c. mix up the foods of different countries to create meals that American palates, which traditionally like less spicy food, can handle.
d. None of the above.
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