Taquito or ‘small taco’ is a maize tortilla with a meat filling, rolled up and fried until crisp.

Whilst known as a Mexicanism in 1917, it wasn’t until 1929 that taquito was noted as a dish. By the 1930s it was being served in Mexican restaurants in southern California.

The dish belongs in Cal-Mex cuisine, the Californian version of the more well-known Tex-Mex. These two fusion kitchens were created at the beginning of the 20th century by Americans of Mexican decent in the southern states and became a popular offering by railroad station vendors.

In this dish, brisket is infused with lime juice, spices and Henderson’s relish, a staple condiment in Yorkshire that tastes a little like Lea & Perrins Worcestershire sauce but it doesn’t contain anchovies. The beef is then slowly cooked in fragrant spices, chicken broth and chillies and shredded becoming Machaca which takes its name from Machacado meaning pounded or crushed.

The meat is used to stuff tortillas and baked until crispy. Crispy fried taquitos sold in Mexico are often called tacos dorados (golden tacos) but these are more Yor-Mex taquitos - a new fusion of Yorkshire and Mexican ingredients. Typical toppings and sides include cabbage, crema (a Mexican sour cream), guacamole, green chilli, salsa and crumbled queso fresco (Mexican cheese).