AdvertisementHow Mexican Cuisine Was Doing Fusion 500 Years AgoMay 05, 2016Maria GodoyfacebookEmailCrepes are a cousin of the enchilada, says Mexican chef Pati Jinich. A vestige of French intervention in Mexico, crepes are now considered classics of Mexican gastronomy. (Above) Jinich's crepe enchiladas with corn, poblano chiles and squash in an avocado-tomatillo sauce. (Courtesy of Houghton Mifflin Harcourt)