Mexico City. Handmade corn tortillas with adobo pork, onions, and pineapple. Topped with cilantro, onion, and salsa roja.

Tijuana. Handmade corn tortillas with grilled flap steak. Topped with avocado salsa and chimol (roasted veggie salsa).

San Salvador. Handmade thick corn tortillas stuffed with ground pork, cheese, and refried beans. Topped with curtido slaw and warm tomato sauce.

Santa Ana. Handmade thick corn tortillas stuffed with cheese and refried beans. Topped with curtido slaw and warm tomato sauce.

Andes. Cooked ground maize dough shaped into a thick disc and stuffed with shredded chicken salad (avocado, sweet peas, mayo, and spices).

Caracas. Cooked ground maize dough shaped into a thick disc and stuffed with shredded pork and yellow Gouda cheese.

Mendoza. Baked crispy pastry stuffed with hard-boiled egg, olives, thinly chopped steak, onions and peppers, and spices with chimichurri sauce.