The world’s, let alone our country’s, ever-growing population has significantly strained communities’ abilities to thrive in an ever-changing environment. This also relates to food’s ever-changing status within society, where the interest in cultural diversity has grown, and how ethnic food has started to be considered “haut cuisine” due to cosmopolitanism. Although cosmopolitanism is considered a way to break down barriers and create a more unified society, it is actually the beginning of devaluing one’s culture and community to displace them. In this book, the author looked at the large city of San Diego and the smaller subsections and how the overall demand for ethnic food has changed the neighborhood. The focus of the neighborhood has shifted from providing authentic meals to the fundamentals of gastro development, where they cater to the neighborhood’s more considerable demand and change their food for profit. Even though some neighborhoods welcome this change, for it welcomes improvement in the community, The gradual change in the consumption and creation of their food is flying under the radar. These changes are drawn in by a restaurant’s “authenticity.” It is purely based on the aesthetic of the food rather than its significance and cultural background. However, as these changes continue to occur, some neighborhoods attempt to preserve their culture while embracing the change, for it provides better resources than they initially had. However, further resources have to be provided for these communities before any acceptance is considered, and they will continue to provide their food without the rainbow-colored glasses of aesthetics for $16 tacos.