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Torta

What: Tortas, or sandwiches, are so common in Mexico that you can hardly walk a block without finding one for sale. What makes them Mexican are the bread—an oval-shaped bolillo, or “little ball,” roll, which is soft inside and crunchy outside, or the slightly rounder, softer pan telera—and the insane amount of fillings that are available at any respectable torta shop. Each region will have its more popular torta types, but think main ingredients like egg, chorizo, ham, sausage, pork chop, roast pork (pierna), cheese, steak, chicken, fish, and turkey, plus additions such as lettuce, tomato, onion, avocado, refried beans, jalapeño, pineapple, mayo, chipotle salsa…hungry yet?

Where: Our torta is from a street stand in Mexico City’s Colonia Roma called Super Tortas Obregón (Av. Álvaro Obregón betw. Jalapa and Tonala).

When: Mon-Fri, 7am-10pm; Sat-Sun, 7am-7pm

Order: You choose! There’s always a wealth of ingredients at these stands. We had ours at breakfast, so it included huevo con jamón (egg with ham, cooked omelet-style), tomato, avocado, hot peppers, and pineapple (18p). Simple yet very satisfying.

Alternatively: Tortas are everywhere—on the street, in cafes, in markets. If you’re eating from a street truck/stand, a good rule of thumb, as always, is to choose one that seems popular/crowded with people, as that’s where the ingredients will be freshest.