This is an interesting one to answer due to the subjectivity of where we’ve lived and what’s available there. Growing up in Central Mexico, corn tortillas are practically everyday items, although I was used to the machine-produced kind made with mass-farmed corn.
Visiting the Southern states of Oaxaca and Chiapas in my early teens, I have my earliest memory of trying a tortilla that tasted completely different. Prepared on a clay comal with a wood fire underneath, likely made from heirloom corn and shaped by hand, it has stayed with me since.
Like many other places, Mexico is currently having a reappraisal of older foodways and as such, you can now find tortillas with those characteristics in a lot of upscale restaurants in big cities, as well as traditional street stands that get more widespread recognition, so I’ve had many more. I would still say that first one was a once in a lifetime food, though.
So, I think about foreigners that visit Mexico and have a tortilla like that, be it in a restaurant, street stand or private home. To many of them, that will be a unique experience in their life, while others having them every day are likely to take them for granted.
In Oaxaca I met an Australian who ate an orange and kept saying it was the best she’d ever had, while I couldn’t see what was so special about it as I just tasted a regular Mexican orange I’d grown up with. I wonder if it was once in a lifetime experience for her? I also met Brits who had no idea mangos could be any color other than green (because that’s all they’d seen in supermarkets).
Reciprocally, when I’ve been abroad, people have reacted to my surprise at seeing vegetable vending machines, honesty boxes, ubiquitous and relatively cheap seafood like salmon, lobster and scallops (rarer and more expensive in most of Mexico), etc.
Out of your list I’ve only had white truffles, which make me wonder if, in the case of famously expensive foods, even those who deal with them regularly don’t end up taking them for granted too. Anyway, sorry if I’ve derailed the topic a bit, it’s just this is the kind of subject I really like to muse on.