You know one of the great things about being a home cook? You can basically do whatever you want in your kitchen. Mix up cuisines. Pair unlikely foods. As long as it tastes good and you like it, no great uber-chef in the sky is going to look aghast and tell you you can't do what you've just done. Thank goodness! Case in point, this quick and easy pasta dish from my friend Peg Poswall. Ancho chiles (dried poblano chili peppers) are distinctively Mexican. Parmesan? That would be Italian. Tossed together with pasta and shrimp? Huh?
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