Birria needs no introduction. A tortilla bursting with succulent shredded goat meat dipped into a brick-red consommé laced with chiles and Mexican herbs. This Jalisco variant might not have cheese pulls but it carries a colourful story nonetheless.

A vessel for crispy smoked streaky bacon, almost caramelised onions, and a savoury eggy filling tinged with nutmeg. It’s a pie by another name – a quiche and one famously called Lorraine.