@dneary I don't draw such a line! It's a very fluid range with many gradations. Rijsttafel is a great example; it uses Indonesian ingredients and techniques and presentation style, but it's not actually an Indonesian product. Instead, its origin is in Dutch colonial cooking and later was refined in the metropole. The fact that Indonesian migrants run rijsttafel restaurants in the Netherlands is also a complication.
@evan Hard to top the experience of eating at Schwartz's, the experience is far beyond the taste of the smoked meat, its the chutzpah of the servers. Don't think I could replicate either.
And just mentioning green chile cheeseburger sends me back to memories of eating maybe the best one ever from Dave's Not Here in Santa Fe in maybe 1991 (no longer there) https://www.nmgastronome.com/?p=930
@evan I'm really not sure how I feel about this - where do you draw a line between colonial extraction, cultural appropriation, and a post-colonial diaspora? Is an Indonesian rijstafel a colonial extraction, or is it part of an Indonesian post-colonial diaspora?