There can be a clash between "eating locally" and eating traditional foods if 1) a person lives in a culture that is different from his cultural or ethnic heritage or 2) the foods identified with that heritage require crops that are out of season, that have ceased to be sold at markets widely, or that only grow in places that are not "local".
If a person wants to eat a certain dish requiring a specific grain grown only in Africa, but that person lives in Canada, acquiring this grain is contrary to the idea of eating locally.
The concept of local dining emphasizes local crops as well as local spending. If the crops have to be shipped across oceans, any dish that is made from that crop - however ethnically or culturally authentic - will no longer be local.
If you are trying to come up with questions exploring this sort of conflict, you might ask what kind of substitutions are acceptable in recipes so that they can be adjusted to be local and ethnically or culturally authentic. You might also ask how important specific ingredients are compared to the final "food product". (Is it the specific kind of flour used in the batter or is it the fried chicken that is most important, etc.?)
If you are interested in the motivations behind these eating choices, you might ask what drives the decision to eat foods aligned with cultural heritage? How does food link the past and present? How does food compare to other modes or expressions of culture in terms of cultural importance?