Chinese food in the Americas was basically improvised by Chinese immigrants in the late 19th Century. Recipes prepared by immigrants were based on available ingredients and the Westernized tastes of Americans.
The earliest wave of Chinese food such as chop suey, egg foo young and lo mein were actually inventions from Cantonese, Szechuan and Mandarin recipes for Americans.
Ajijic’s Min Wah’s menu, like most North American Chinese menus, contains most of that same immigrant hybrid fare, including some dishes with a Mexican accent. But the menu also has original Chinese dishes as well: Peking duck, lemon chicken, Mongolian chicken, etcetera. There’s also a large assortment of favorite appetizers, including crab puffs and combination plates, as well as 12 soup offerings (something Campbell’s couldn’t even match). Another whole menu lists the Chef’s Specialties: orange beef, sesame chicken, soy bean noodles with pork and much more.
My companion ordered the Mongolian beef. And they didn’t fake it. I was told it was just as it should be: a keenly whisked marinade of soy sauce, broth, red pepper, ginger, brown sugar, hoisin sauce dressed a seared and shredded flank steak with sauteed onions and a side bowl of rice.