The cuisine of Mexico.

Mexican cooking starts with corn, grown there for thousands of years and turned into tortillas by an ancient technique called nixtamalization. Around it come beans, chilies, avocado and tomato. Carnitas tacos are from Michoacán, where the pork cooks slowly until it falls apart and then gets a crisp edge at the end.

In Brazil, avocado, cilantro, chili and lime are an everyday matter. The swaps come down to the tortilla and the cheese: flour tortillas or homemade ones from precooked cornmeal, and Minas frescal cheese in place of queso fresco.