The combination of Mexican, South American and Korean food at Hispanic Mechanic, then, makes perfect sense, even more so once you start working through the fun menu of snacks, tacos and more substantial plates.

A sauce of chipotle and gochujang with the chicken wings is an early reminder of the cultural crossover, especially when it comes with wasabi “mayonesa”. “KFC” tacos swap the chicken out for Korean fried cauliflower, with satisfying results, while a pineapple and black bean salsa gives a lift to the kingfish version.

Plant-based diners are given much more than lip service. Corn masa empanadas are stuffed with a minced pea and soy filling, non-dairy cheese and smoked corn, while a “fishless” fillet gives some heft to the taco teyo.

But the highlights feature old-school protein. An Ecuadorian chicken stew with pork belly, hominy (a type of corn) and potatoes in a paprika broth or costillas de carne – 36-hour slow-cooked smoky beef rib – will keep even committed carnivores happy. It all takes place in casual, fun, mural-adorned premises or, if it’s warm, the sub-tropical style garden patio.

To read our full list of reviews for South Australia, head here.