“A decade ago, maybe nobody would have been willing to try what I want to serve, but now you have people eating all kinds of things for the first time,” said Katsuji Tanabe, a Mexico City-born chef who worked in kosher restaurants for nearly six years before opening Mexikosher last spring.

http://www.nytimes.com/2012/10/10/dining/kosher-in-los-angeles-goes-beyond-corned-beef-and-a-knish.html?partner=rss&emc=rss