Torta Ahogada Sandwich
This Torta Ahogada sandwich is a Mexican classic, made of a split bolillo roll filled with a delicious combination of meats and spices, crowned with two layers of guacamole, red onions, pico de gallo and chile de arbol salsa. It’s a flavor-packed sandwich that will make your taste buds exclaim!
Torta Ahogada Sandwich!
– 2 bolillos (Mexican-style rolls), split
– 1/2 lb. cooked, shredded pork
– 1/4 cup chorizo
– 4 ounces layer of guacamole
– 1/4 cup diced red onion
– 4 ounces layer of pico de gallo
– 8 ounces chile de arbol salsa
1. Preheat an oven to 375 degrees Fahrenheit.
2. Place the split bolillos on a baking sheet.
3. In a large bowl, combine the shredded pork and chorizo, and top the bolillos with the mixture.
4. Place the baking sheet into the preheated oven and bake for 15 minutes.
5. Remove from oven and top the sandwiched with two layers of guacamole and red onions.
6. Before serving, top the sandwich with a layer of pico de gallo and chile de arbol salsa.
Serving Size: 1 sandwich
Calories: 710 Calories
Total Fat: 39 grams
Protein: 36 grams
Carbohydrates: 52 grams
A lager or a pale ale would pair well with the Torta Ahogada sandwich.
History of Torta Ahogada Sandwich
The Torta Ahogada Sandwich, or “Salsa-Drowned Sandwich”, is a traditional savory dish from the Mexican state of Jalisco. The origin of this sandwich dates back to the 19th century, when it was first prepared by the cooks in local pubs as a popular snack. The main ingredients of this sandwich are crusty rolls, pork chileatl meat, and a spicy tomato-based sauce. The roll is cut in half and filled with diced pork chileatl, then lightly toasted and drowned in the traditional spicy tomato sauce. The combination of flavors in the Torta Ahogada make this snack an incredibly popular food item throughout Mexico.
Where is it Popular?
The Torta Ahogada is most popular in the state of Jalisco, where it is often seen as the unofficial dish of the region. It is also widely enjoyed in other regions of Mexico, and has become increasingly popular throughout the United States, as well. Many restaurants as far as New York City and Miami, as well as in smaller cities across the United States, are now offering this traditional Mexican sandwich.
Ingredients that can be Substituted
Although the traditional Torta Ahogada is made with pork, other meats, such as chicken and vegetarian options, can also be used. Additionally, different types of sauces, such as mole verde, guacamole, or even a creamy cilantro sauce, can be substituted for the traditional tomato-based sauce to provide variety.
The most widely recognized location for the Torta Ahogada is in the city of Guadalajara, where the sandwich is said to have originated. In the city, it is widely believed that the Torta Ahogada originated at El Moro, a popular restaurant in the city. It is said that El Moro was the first eatery to serve the sandwich, and the locals have been enjoying it ever since.
The Torta Ahogada has even been featured in popular books and films. For example, one of Mexico’s most famous writers, Juan Rulfo, wrote the short story titled “La Torta Ahogada”, which highlights the sandwich’s deep roots in the region and its cultural significance. Additionally, the 2013 film “Cantinflas” was set in Guadalajara and included a brief mention of the popular sandwich.
The Torta Ahogada is a tasty and unique Mexican sandwich, which has been enjoyed in Jalisco and other parts of Mexico since the 19th century. It is known for its unique flavors, as well as its interesting history, and has become increasingly popular in the United States in recent years. With its versatility, it can be easily tailored to fit different tastes and preferences, and offers endless opportunities for customization.