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
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:
- 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.
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!
We are so excited to announce that Bolillo Tortas is opening this week! Are you ready for our delicious tortas? Bolillo Tortas invites you to experience a true piece of Mexican culture. The centerpiece of the brand is the concept of combining traditional and modern forms to create one cohesive collection. From the food to the murals and the proverbs, every aspect of the restaurant is designed to open your eyes to the unique character that is Mexico!
Visit our website to take a look at our tasty menu options.