Cinnamon more or less described how it is for me. That LCB thing I mentioned earlier did include them saying to cut as you go, though. However, that was specifically for the banquet at the NFB National Convention, which ... makes an effort to look fancy, I suppose.

One amusing fact about the cutting up meat etiquette, is apparently Kaiser Wilhelm who was Emperor of Germany during the first world war suffered very severe muscular problems and so couldn't hold a knife and fork.
apparently he had to depute someone to cut his meat for him, but because he was the big manly emperor of Germany nobody could know! he had to have his meat pre cut as it was so shameful, so the servant deputed to do this was sacked immediately afterwards, meaning he went through lots of servants .

As I recall last time I had Tortillas they were rolled so I could pretty much just start at the end and work inwards, still for the same reason my lady does not like spaghetti or taglitelli and prefers smaller types of pasta that are stabable.
the thing I tend to have problems with over here is Yorkshire pudding, which is pretty hard to describe if you've not had one. My lady partly compares them to American Biscuits (which are certainly not what we call Biscuits over here though that is another mine field).
Anyway, Yorkshire puddings are round things that are perhaps an inch high and concave, and are composed of a batter of flour water, some salt  and a little oil left to rise. They're very nice when done properly, but a pain to cut since they are either very flaky, or very chewy depending upon the cook, also they usually come with a full roast beef dinner with all trimmings, meaning mash, roast potatoes, three or four types of vegetables and of course the meat gravy so you have a full plate.

What is also confusing is  weight and size can vary according to cook, so sometimes you can have a single Yorkshire that is possible to pick up with a fork and gnosh, sometimes they can very large, sometimes indeed you can get what is called a filled Yorkshire pudding which contains the rest of the meal and are lovely, though quite a nightmare to eat.

you also sometimes get the wonderfully named Toad in the hole, which is a Yorkshire pudding with sausages cooked inside it, again, very nice if the chef knows what she/he is doing and you have some decent sausages, but can be a pain to eat since you don't always know which way around the sausage is.
Again a case where stab, hack and hope is probably your best bet, and of course as per usual having a good sharp knife helps.