Meet tortas. They're big, messy sandwiches filled with meat, cheese, avocado, onions, pickled jalapenos, smooth refried beans, cilantro and real Mexican salsa. There's absolutely nothing Tex-Mex about these, and they're enjoyed all over Mexico.
Though tacos have become ubiquitous around America, tortas are still only just starting to catch on, except in major Mexican food cities like Los Angeles and San Diego where you can find torta stands alongside taco stands. We have a feeling that they'll get very big very soon, because tortas are, in short, absurdly delicious.
They have all the flavor of authentic taco fillings but are served on fluffy or crusty rolls like bolillos, teleras or pambazos that absorb flavor even better than a tortilla. They're made to be eaten on the go as a lunch food, whereas tacos are more frequently eaten while sitting down because, well, you've probably had a taco fall apart before, so you know.
These five tortas are only the tip of the iceberg - there are dozens of types of tortas found in different regions of Mexico. You can find any type of meat in these sandwiches, as well as all your favorite toppings usually found on tacos.
Cochinita Pibil is a type of shredded pork that's marinated in orange juice and achiote paste, and it's sweet-sour-spicy perfection. In some tortas, it stands alone, and in others, it's accompanied by the classic toppings.
Carnitas is by far the most well-known type of taco meat, and it's often found piled high in many types of tortas will all sorts of toppings.
Strips of beef or pork, pounded out thin and breaded and fried are placed inside a bolillo and garnished with avocado, onions and salsa for a crispy and super-flavorful sandwich experience.
Torta de Jamon y Queso (Ham and Cheese).
The original torta, these are all about the filling. Refried beans and avocado are musts, as are ham and sliced cheese. They're simple and perfect for a packed lunch that doesn't need to be heated.
Meaning "drowned torta," these sandwiches are filled to the brim with shredded meats, avocado, onions and cheese and then smothered in a super-spicy tomato and chile salsa. There are many varieties of these sandwiches, made on different breads that absorb more or less of the salsa. One variety soaks the bread and then fries it- and then assembles the sandwich.
