Rooted in Guadalajara, the Torta Ahogada is made with Birote salado, which has a thick crunchy crust and soft interior That is more salty than sweet. The consistency of the bread permits the sandwich to be submerged in sauce without crumbling or dissolving. The bread is sliced and filled with chopped pork, marinated red onions, tomatoes, refried beans, and covered with tomate and chile de arbol sauces.


The Torta Ahogada is often said to hold a special place in the hearts of many people people who are from Guadalajara or have spent time there. The people from Guadalajara claim that no one really visits without making a stop to try a Torta Ahogada

Holidays are important in the Mexican culture and among them is “Candlemas / Día de la Candelaria Day!”

An article from somewhereintheworldtoday elaborates on this holiday:
The celebration of Candlemas originated in the late fifth century and it is celebrated with most enthusiasm in South America, Mexico and Spain. Candles are blessed, lit, and carried in colorful processions in celebration of Jesus being the light of the world. It is also the celebration of the purification of Mary, forty days after the birth of Jesus.

In many countries, Candlemas is seen as the end of the Christmas season, when the decorations are taken down, the greenery burned with the remnants of the Yule log and the ashes spread over the gardens to ensure a good harvest.

Celebrated in many countries, different traditions arise:

France: Candlemas is celebrated with crêpes, which must be eaten only after 8pm. If the cook can flip a crêpe one handed whilst holding a coin in the other hand, the family is assured of prosperity throughout the coming year.

Ancient Britain: Celts celebrated with foods made with butter and milk – bannocks, for example were a type of flat griddle scone.

Southern and Central Mexico, and Guatemala City: Día de La Candelaria is celebrated with tamales, a traditional Latin American dish made of starchy corn dough, steamed and wrapped in a leaf. Tamales are often filled with meats, cheese, vegetables, chillies etc. The Spanish throw a party, hosted by the person who found the baby Jesus in the Roscón cake at Epiphany.

Grab a bite at Bolillo Tortas to celebrate Candlemastoday!

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!

Mexico’s had a long love for tortas— 48 yards, to be exact.

Mexico City caterers created Central America’s longest-ever sandwich, coming in at 48 yards. With the help of 45 torta outlets, the oversized baguette took only five minutes to make. The 1,320 pounds finished torta was filled with over 30 ingredients, including ham, cheese, avocado, and lettuce.

The baguette — which will go down in history as one of the world’s largest food feats — was part of the kickoff for a three-day torta festival in Mexico’s capital. Read more here.

This means full stomach, happy heart. Bolillo Tortas believes in providing the highest quality food for the best price. Its mission is to be the most important torteria in America and to be an ambassador of the true Mexican culture to a nation that is blinded by the negative aspects it sees in the news. We seek to combine the best flavors of a diverse country and deliver them in a singular experience that teaches your mouth about the flavors, your mind about the culture, and your eyes about the beauty of Mexico.

Where did the torta come from? Basically, it’s a Mexican sandwich, which may or may not have come about due to French influences. In fact, the history of the torta is rather sketchy.

There is speculation that during the French occupation, Mexican bakers took inspiration from the French baguette, which is a hard crusty bread. They used similar bread dough to create smaller loafs called bolillo and telera. The bolillo is oval shaped and has a crusty exterior and soft interior while the telera is slightly larger, rounder and has a crease or two in the middle. A great torta is defined by the bread having enough texture to hold up, being soft enough to bite and large enough to contain a plethora of ingredients.

Tortas will also take on distinct flavors based on the Mexican regions where they are made. In Guadalajara, rolls filled with roast beef, ham or milanesa (breaded steak) are dipped in a large jar of thick, hot salsa. In Monterrey and the state of Sonora, the favorite is the carne asada torta. In Tijuana, milanesa and turkey tortas are favored.

Out of Mexico, you may encounter more westernized tortas with ingredients that could include anything from smoked salmon to grilled vegetables to ham. Not being traditional doesn’t make them any less delicious. Come into Bolillo to try for yourself!

We deliver to all of the Gaslamp District, Downtown and Little Italy areas! Visit our website for more details.

We’re located in Downtown San Diego on 417 Fourth Ave. San Diego, CA 92101

Call us at 619.255.6268
Store Hours: Sun-Thur: 8am-12am, Fri-Sat: 8am-3am
Delivery hours: 11am-11pm daily

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!