A world of fluffy buns and spicy meats that no food lover should leave uneaten.
Ham, cheese, mortadella, salt cod, sardine in tomato sauce, refried beans, lettuce, tomato, avocado, pickled jalapeños, chipotle peppers.
The palm-sized torta at La Texoacana offers a glimpse at the tiny, traditional, cold tortas of yore. By the time it was written up in the, the tiny Mexico City storefront was already more than seven decades old. The fillings haven't got caught up in the modern or Western trends that other tortas have. Salt cod is popular, along with sardine in tomato sauce, and mortadella.
...the hot torta stands with the other kings and queens of the sandwich world: the po'boy, the cheesesteak, the hoagie, and the Uruguayan Chivito, the warm version of the torta came about when a gay couple, who had been asked to leave a restaurant, heated up the previous day's cold bread for their meal, calling it "tortas al fuego.
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