Monthly Archives: January 2012

We’re proud to announce that Bolillo Tortas is getting coverage around San Diego.

Writer Amy T. Granite of San Diego City Beat, writes “Tortas are arguably the unsung hero of Mexican street food, competing with tacos in a popularity contest they’ve seemingly lost in the states. The extensive menu of options at Bolillo pays homage to the fast-food staple, named after the Guadalajara-baked bread that’s flown in daily and sandwiches most of the tortas. The menu is still subject to change as the new shop figures out patrons’ tastes, but lucky for me, and all of you, my top two picks are guaranteed to stay put.”

Her top picks included The Torta Cubano ($9.75), the carne asada torta ($9.50), the Mexican-style corn on the cob (aka elote) ($1.50 a la carte) and house Sopa de Frijol ($3 cup, $5 bowl).

Thank you Amy T. Granite for your input! Drop by anytime!

Check out the rest of the article to hear all of the juicy details and keep in mind, we’re open until 3 a.m. Friday and Saturday so come to eat after activities.
Visit our website to learn more about our delicious menu.

If you’ve been to Bolillo Tortas, you know that the Mexican Torta is a delicious piece of the Mexican culture. Follow these steps to make your won at home:

Here’s How:

  • If you’re using bread from a French or Italian loaf, cut off a piece about six inches long. Cut the bread half lengthwise, and scoop out the soft part of the bread from inside the loaf and discard it.
  • Spread a thin layer of refried beans over the bottom half of the bread. Spread a little cream on the top half, and smear a couple tablespoons of avocado over this. Press down so that it sticks to the bread.
  • Layer the slices of ham and cheese over the lower bread half. (If you prefer, you can omit the ham and use frankfurters – sliced lengthwise — instead.)
  • Lay the thinly sliced onion and the chili peppers on top of the ham and cheese slices.
  • Place the top half on the sandwich, and press down lightly. Cut torta in half, if desired, to make it easier to pick up and eat.
  • Wrap a napkin around the torta so that it won’t fall apart as you eat it. Enjoy!


  • Mexicans use a bread made especially for this — bolillo or telera. You can substitute a long loaf of French or Italian white bread.
  • If you don’t have any heavy cream on hand, use softened butter instead.
  • If desired, lightly toast the bread before adding the other ingredients; then grill the whole sandwich slightly before you eat it.


Siestas are great.

The siesta is one of the most famous aspects of Spanish life – that dead period in late afternoon when everything shuts down, in theory so people can go to sleep. The Siesta has existed for thousands of years and was previously regarded as a physical necessity rather than a luxury. While the traditional Spanish style siesta can last for up to two hours to avoid the hottest part of the day, there is actually a biological need for people in all climates to have a short rest in the afternoon to revive energy levels.
Siestas are often taken after a midday meal, so visit us at Bolillo Tortas for a torta before your siesta!