The essence of Mexican food is the idea of “coming from scratch” and not some commercialized food that is mass-produced, like Taco Bell or Chipotle. Even though it may be hard to find the original ingredients in America, like maize (ground corn), it’s the care and passion that goes into the food that it the traditional taste. In terms of cultural appropriation, one cannot simply claim themselves as a master chef of Mexican cuisine, because their recipes are stolen and made to be acceptable by high societal standards. Especially, if the culinary education was acquired by observing the local people of Mexico. It is unfair when the credit is taken by non-Mexican people, for their “glorious work”. With such unwarranted controversy surrounding Mexican immigrants, it is an injustice to reject the people yet accept the food (and capitalize on it). I believe that the best thing that those who admire Mexican cuisine can do, is to always give credit to the source in which the recipes come from.
Authentic Taqueria Only 
I like that idea “coming from scratch” but we will see, maybe that’s where it started, but just like in the USA, Mexican food has always been finding ways to be easier to make, to distribute, to cultivate. But you’re right, there is something about “slow food” as the opposite to “fast food” but we can also think about how even tacos trucks, those are fast food too.
Good ideas, and those tacos in that image look awesome. The tortillas especially.
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