The other week, Bryan and I decided to hit up Red O. We’d cheered on the endlessly cheerful Rick Bayliss during Top Chef Masters so we were happy he recently opened a new Los Angeles outpost. The decor was pretty cool: shabby chic meets hacienda (e.g., a mattress frame as room divider). We quite enjoyed the short rib tacos cooked in a cazuela and a falling-apart cochinita pibil, though I found the cochinita pibil slightly salty. We finished up with bunuelos and salted caramel ice cream for dessert. Our trip to Red O made us wonder what to think of ethnic cuisine made by people of other ethnicities. I’d probably suspect Chinese food made by non-Chinese people, but, then again, I happily gobble down dumplings at Din Tai Fung prepared by a Latino crew. And I don’t necessarily hate “popularizers” if they introduce a phenomenon something to a new group of people (e.g., Elvis). I guess the bottom line was that the Red O food was tasty. Even though L.A. is replete with more modestly priced Mexican places — many with splendid food — it was nice to try a different take.