Regional Food Lingo

I was wondering if there is any kind of phrases that have been birthed locally in different regions to describe some element or process of making food.

The reason why I pose this question is because the people of Tijuana or Tijuanese seemed to have hijacked the word 'Campechana' to recieve a mixed order of something.

Campechana's original meaning is to describe a style of Mexican seafood cocktail that has not just one variety of seafood but many - scallops, octupus, shrimp, sea snail etc.

Case in point - streetgourmetla and I were at a taco stand that specializes in TJ style Breakfast birria de Res and Tripitas. We were standing chowing down on our tacos - one res and the other tripitas - when we hear this guy call it "Dame dos tacos campechanos."

The taquero then went on to compose a taco of both crispy tripitas and moist rich beef birria.

So the phrase has evoloved on the meaning of getting a 'mixed' order of anything in Tijuanese speak.

What about your area?