OK. So first, you put two cups of white corn masa flour in a bowl with a half teaspoon or so of salt. Add a cup to a cup and a quarter of water, knead until you have a pleasant dough about the consistency of PlayDoh. Now coarsely chop a few pieces of bacon. Fry in a skillet until bacon is crisp and all fat is rendered. Set bacon aside to drain on paper towels, leaving grease in pan. Now shape the masa dough into 3 to 4 inch-diameter patties, patting it down until it’s about an eighth of an inch thick—maybe 2 or 3 tablespoons of dough each. Fry these on both sides in the skillet of hot bacon grease. They’ll still be pale—maybe only lightly tanned—and soft in the middle. Set aside to drain on paper towels. Slice a really good heirloom tomato—preferably a Carbon, though whatever you have should work, as long as it’s perfectly ripe. Now on each little masa cake, spread a little mayonnaise—really (I hate to say it) Kraft is the best, though a homemade aioli might be ok—add a slice of your perfect tomato, and sprinkle with some of the cooked crumbled bacon. You’ll have to stand over the sink to eat this, but holy cow. Maybe the best thing I’ve ever tasted.