Having tackled the haggis pakora, we turned our attention to huevos rancheros, which is commonly translated as "country-style eggs".
This most Mexican of delicacies traditionally requires nothing more than corn tortillas and eggs topped with a chilli-spiced tomato sauce. Additional elements might include refried beans or sliced avocado, and queso blanco, (literally "white cheese"), is a common topping in the US variant of the recipe.
We decided to go with the Americanized huevos rancheros, and deathmatch regulars will recall we knocked up some queso blanco - effectively cheese curds - as a prelude to last year's parmo v poutine showdown.
It's hardly rocket science - involving simply milk, lemon juice, a pinch of salt and some cheesecloth - but you'll have to do it the night before tucking into your Mexican treat. Here's my son Rui applying himself to the task:
Once you've got your queso blanco sorted, assemble the following:
Per person you're looking at two corn tortillas, two eggs, half an onion, two tomatoes, some avocado, half a teaspoon of chilli powder, and a handful of coriander leaves.
It's as simple as this:
Lovely. So, with the regular gourmet jury assembled, guest waiters Andrés (the tall one) and Diego (the short one) were on hand to present the rival dishes:
You'll note that this time round our serving staff are not wearing their SPB t-shirts. The above photo was taken last Sunday afternoon, a few hours before the Spain versus Italy footie deathmatch, so now you know why.