Taste of Mexico: Torta

I met many friends who came to Mexico to try the famous ham Torta who dreamed of El Sawo. Unfortunately, most of them were disappointed by the real experience.

What is Dorda?

A tarta is a type of sandwich, which is made using a bread roll, usually a polile or teleera, which is cut in half and filled with a variety of materials. Very wide, if I say so.

Although you can be creative with filling, there are some essential elements that need to have each formal tarta: the distribution of refined beans, mayonnaise, tomato, lettuce, butter, pickle, and oakka cheese.

The main filling varies greatly and may include options such as Milanesa (Bread Meat Cutlet), steak, chicken, ham, sausage, coat, egg, tuna, turkey or bacon. The possibilities are endless!

There are also constructive variations of TortaTorta de Tamal, which is placed in the bread. We call this a Gujolota. There are also Torta de chilakuils, usually chilaguils and sometimes fried beans.

In some places, you can see even a meter long tortas! If you manage to complete one, your food is free.

Where did Dorda come from?

There is no consensus on its origin, but most people find Mexican Torta in the 19th century, when European influence in Mexican culture was significant in the presidential period of Porpirio Tiaz.

Torta has its roots, is in the Spanish Pokada, and combines the French baking techniques that led to Polilo. According to some sources, in 1892, a man named Armondo Martinez Centurion had an innovative idea of ​​filling it with a variety of materials.

He then opened the first Torta shop, called Tortaria Armmando in Mexico, which is now located on Motolinia Street in Mexico. His menu featured tartas with chicken, milanasa and ham, which was popular among university students and local workers.

According to the Mexican writer George Ibergoyitia, a diplomatic event at the French Embassy will boast of 25 items – Armmando got a golden opportunity to express his work. The rest of the history.

Modern Torta

Today, the Tortas are no longer considered subtle pleasures with a reference to the French technique; Instead, they have become a daily diet and often enjoy the street food – they are delicious!

Every taste has a taste, and after all, they are very affordable. Another fantastic feature of Tortas is that it is almost impossible to create something that is not tasteless if you do not have very bad culinary skills. Whether you are preparing them at home or buying from a street seller, Tortas is a warranty cooking pleasure.

Which Torta should I eat?

When each region has its own specialties, you can find Torta de Milanesa anywhere – this is a crowd. The combination of flavors is correct: Milanasa creates a flawless competition with butter, beans, bread and pickled chillies. Now, I know what you think: If your goal is to reduce body weight, the Tortas will not be the best choice. But sometimes it is important to live a little, and I believe that every bite releases endorphins – that is also important.

If you are in a plant -based diet, try to try butter or fried vegetarian torta. Interested in Ham Torta? It is a classic and very tasty – but in my humble consideration, there are many great options there. So, El Chao is a mystery to me.

To truly enjoy the vibration of Selango (Mexico City), a Torta de Tamal or Torta de Silakuvils split with one another. Reasonable warning, we would like to say Mexican: It’s a lot Time (Dough) – But it is very tasty.

Make your own Torta

Items:

• Polly or Telera

• Refined beans

• Mayonnaise

• Tomato

• Lettuce

• Finely chopped onion

• Butter

• Casso Oksaka (or mild white/fresh cheese)

• Pickled chilli (at least covers the carrots that come with them)

• Your favorite protein: Milanesa, AL Pastor, ham, chicken, tuna – hesitate to get creativity!

Instructions:

Here, the order is important:

1. Cut the Polly or Telera in half and get out of some inside of the soft Excess).

2. Spread the beans in one half (preferably down) and the other half of the mayonnaise.

3. Make the snack until both parts are hot in a skillet or cot.

4. Fill in the side with your protein or beans.

5. In other half, layer butter, onion, tomatoes and lettuce.

6. Add the pickled chillies to the middle, especially carrots!

7. Close the Torta. If desired, snack it again in the skillet.

Enjoy it so much! .

Additional Tip: Tortas will always be a pair of Checkel – I mean, a soda, but with gentle.

Amigos, if you visit Mexico or live, do not try a Torta practically a crime! I convert to a point of eating a tora at least once a month. When I was a boy, Tortas became an indispensable for my breakfast, became part of the lunchtime barter system during the school break. They are really in our Mexican culture.

So, I would like to know: Have you ever tried tortas? What is your favorite type?

Maria melandez A Mexico City Food blogger and influencer.