Torta is a Spanish word with a huge array of culinary meanings depending from the area and period of history in question. It originated in different regional variants of flatbread, of which the torta de gazpacho and torta cenceña are still surviving in certain areas of central Spain. Historically the difference between torta and bread was its round and flat shape, as well as the absence of yeast in its preparation. In Mexico a torta is a kind of sandwich, served on an oblong 6-8 inch firm, crusty white sandwich roll, called a bolillo, telera or birote. “Telera” is soft, round bread; also commonly used is the bolillo, a torpedo-shaped French roll with a thick and crunchy crust. Tortas can be served hot, typically toasted in a press in the same manner as a cuban sandwich or panini, or cold.
Visit us for our wide selection of tortas at Bollilo!