Just to echo on the search for authenticity, many places in the US will serve food at a higher level of quality than many places in the country of origin. Abroad, the food comes under the same economic pressure as anything else, and most of what is available cheaply will be mass-produced somewhere and sold out to people who are eking out a living reselling it to consumers. The difference in the country of the origin is that the local industrialized production of the ingredients will make the product cheaper compared to US restaurant prices, and it will be available more widely than the one or two restaurants in the US city who make the food, but it's definitely not as high quality as the US restauranteurs who need to make more of the ingredients from scratch.

It's one thing to object to food being sold as a certain style when that style would never include some of the ingredients that are being included, but it's well more important to just make delicious food.