Comal Goes Beyond Tacos 

Matt Gandin may not be the savior of the Bay Area's Mexican food scene, but he knows his mole coloradito and makes a mean guacamole.

For the past two weeks, Twitter has been abuzz with talk of a pair of Chinese-American food luminaries who attempted to answer a prickly question: Why is this country's dining public so quick to proclaim American-raised chefs to be the undisputed "masters"…

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