I'm from Texas and currently live in Denver, Co. I have to agree with the corn tortillas for enchiladas, flour means burrito to me with a few other changes. The difference in Mexican cooking depending on the area is definitely something the chefs should have looked into. I love Tex-Mex because I grew up on it. My ex-boyfriend's mother (from Reynosa, Mx/tx) would have been appalled had I tried to make enchiladas with flour tortillas and she made flour tortillas everyday but they had their place. I'm not a big fan of the Mexican food in Colorado because Coloradans seem to think green chili sauce goes on everything and it's drowning the food in my opinion. These two simple differences are evident in the two styles of Mexican cooking that I've been exposed to and I've not studied in food. My thought is if you have studied food or made it your life like these talented chefs have done, they really should have considered that aspect.