“The meat makes it Korean,” said Mr. Ban, who marinates chuck roll in a soy and garlic sauce that is traditionally used with Korean barbecue dishes. “The tortilla and the toppings are a way to tell our customers that this food is O.K., that this food is American.”
That is from a recent New York Times item about this hybrid dish. I found it amusing that in Los Angeles tortillas are now considered quintessentially American. I wonder what the Tea Party people who fulminate against illegal immigration, Spanish signs in airports, etc., think about that!
Although this story is from the food section of the NYT, which is normally apolitical, I sense a bit of a political subtext here– the journalist is probably trying to tolerance towards immigrants.
The Past Speaks 
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