Hamburg Sando (ハンバーグサンド)
Japanese hamburger steak (Hamburg—beef/pork patty with onion, served with demi-glace) on bread.
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Gyukatsu Sando (牛カツサンド)
Breaded deep-fried beef cutlet on shokupan; beef version of tonkatsu, often served rare inside.
Ebi Katsu Sando (海老カツサンド)
Breaded deep-fried shrimp cutlet (minced shrimp formed into patty) on shokupan; sweet shrimp flavor.
Lobster Taco
A whole Pacific spiny lobster split and fried in pork lard, served with a basket of warm flour tortillas the diner wraps themselves; Puerto Nuevo signature.
Korean-Mexican Taco
Korean barbecue meat on a small soft Mexican tortilla, dressed with kimchi, a gochujang salsa, and toasted sesame: the Los Angeles cross-cuisine build the Kogi BBQ truck pioneered in November 2008.
Gordita
A gordita is a plump corn-masa round split along the edge into a hot pocket and filled; the older closed cousin of the tortilla, named for its thickness and made across central and northern Mexico.
Christmas Style Burrito
A New Mexican burrito sauced with both red and green chile across the same plate, named for the two colours together: the third standing answer to the state question of red or green.
Chipotle Burrito
Assembly-line fast-casual that scaled the Mission rice-and-bean wrap to a national chain. Steve Ells opened the first store in Denver on 13 July 1993.
Chimichanga de Machaca
Dried beef chimichanga.
Cemita
Puebla's signature sandwich on cemita roll (sesame-studded egg bread with distinctive flavor); filled with milanesa, Oaxacan cheese, avoc...
Burra
The Sonoran wrap built on a paper-thin forty-centimetre wheat flour tortilla, filled with machaca or carne asada and rolled tight. The Sonoran name for the local burrito form.
Mature Cheddar
The supermarket sticker MATURE marks Cheddar at 9 to 15 months, the working middle where the cure has come forward and the block still slices clean.
Luncheon Meat Sandwich
A pork-shoulder loaf in a tin, launched in Austin, Minnesota on 5 July 1937 and shipped to Britain by the million from 1941. The lunchbox the war left behind.
Lorne, Egg, and Tattie Scone
A square of fried Lorne sausage, a runny fried egg and a tattie scone stacked in a Scottish morning roll, the full Glasgow breakfast plate folded into one hand.
Hog Roast Roll
Hog roast roll: pulled shoulder from a whole pig still on the spit, a shard of crackling, apple sauce and sage stuffing, pressed into a floured bap by the carver.
Haslet Sandwich
A slice of Lincolnshire baked pork loaf on plain white bread, sage and pepper already in the meat. The butcher does the seasoning; the sandwich keeps quiet.
Ham and Piccalilli
A bright yellow mustard pickle laid as a band along cooked ham: the colonial-era English Raj relish, in jars since the 1860s, doing all the talking on a soft buttered loaf.
Haggis, Neeps and Tatties Roll
The full Burns Supper plate compressed into one Scottish morning roll: tatties against the bread, haggis warm in the middle, drained neeps on top, no sauce.
Gravlax Sandwich
Salt-and-sugar-and-dill-cured raw salmon, never smoked, sliced thin onto buttered Nordic rye with Swedish hovmästarsås mustard-dill sauce; the medieval Bothnian-coast cure named for the burial pit.
Glamorgan Sausage Sandwich
A Welsh vegetarian sausage of grated Caerphilly, leek, breadcrumb and egg, bound and fried, slid into a buttered roll. Lady Llanover printed it in 1867; George Borrow caught it earlier.
Gentleman's Relish
Patum Peperium (spiced anchovy paste) spread thinly on buttered toast points; intensely salty, Victorian-era delicacy.
Fish Finger and Cheese
Birds Eye fish fingers run under the grill with a slice of processed cheddar that slumps into the gaps and fuses the four batons into one hot slab between two soft slices of white.
Fish Cake Sandwich
A breadcrumbed disc of white fish and mash inside a soft floured bap, with tartare or brown sauce, handed over hot at the chip-shop window or the breakfast cafe counter.
Extra Mature Cheddar
The supermarket sticker EXTRA MATURE marks Cheddar at 18 to 24 months: the cure forward, the paste still pliable, the first crystalline grit arriving. A working cheese one rung below vintage.