March 3, 2006

EL DAGWOOD:

Mexican sandwiches find a following north of the border (TINA DANZE, 1/18/06, The Dallas Morning News)

The Mexican torta is made using a bolillo, a torpedo-shaped roll that's a Mexican cousin to French bread. Meat fillings are the same as traditional taco fillings: shredded chicken, beef or pork, and chopped steak. The torta gets its kick from jalapeños, spicy pickled onions, cilantro or salsa. Avocados, lettuce and tomatoes add a fresh component.

MEXICAN TORTA

Ingredients:

1 bolillo, split

Mayonnaise to taste

3 to 4 ounces leftover shredded or sliced pork, chopped chicken or thinly sliced steak, warmed in the microwave

Bottled or canned salsa verde (Mexican green sauce), to taste

Avocado slices to taste

2 or 3 slices tomato

Shredded lettuce

1/2 tablespoon chopped cilantro, or to taste

Directions:

Spread the bolillo with mayonnaise. Top bottom half with warmed meat. Drizzle with salsa to taste. Distribute avocado, tomato, lettuce and cilantro evenly over meat and top with remaining bolillo half. Serve immediately. Makes 1 sandwich.

Posted by Orrin Judd at March 3, 2006 4:28 PM
Comments

There's a little storefront place near my house in South Minneapolis called Manny's that makes excellent tortas.

Posted by: ted welter at March 3, 2006 4:50 PM

I know you mentioned Mexican sandwich, but the single best sandwich is a Cuban Sandwich: pork, ham, swiss cheese & pickles. The most important thing is the bread (Cuban Bread), the foundation. They use a press on the thing. Right now, I would cut off a finger for a Cuban Sandwich. Unfortunately, Nebraska doesn't have any Cuban places. Panera has something called a Cuban sandwich but it is an abomination.


I'd like to think I know a good sandwich because I lived in New Orleans for 4.5 years I experienced some good po boys.

Posted by: pchuck at March 3, 2006 5:27 PM

Get thee to Miami.

Posted by: W. C. Fields at March 3, 2006 5:32 PM

pchuck:

Can you enlighten me on the origins of the sandwich? Not intuitive that such a sandwich would be Cuban/Caribbean in nature, given the other cuisine of the area. Thanks.

Posted by: Rick T. at March 3, 2006 7:27 PM

I don't know thw origins of the Cuban Sandwich, but I live in Miami and can tell you that they serve it (in almost identical fashion) in every Cuban restaurant and cafe around here. Heck, a few years ago, McDonald's even experimented with a McCuban (I'm not kidding about that). The ham and Swiss cheese aren't stereotypical Cuban food, but the roast pork is absolutely classic Cuban.

The bread is key, and the pickles are a perfect condiment.

Posted by: Foos at March 4, 2006 1:01 AM

If you're on the left coast of Florida a fun place for Cuban food and culture is
Ybor City.

Posted by: erp at March 4, 2006 9:32 AM

Rick T.: try this url:

http://whatscookingamerica.net/History/Sandwiches/CubanSandwich.htm

Sounds about right to me. Just like most sandwiches, it was a working man's meal.

I am 40 and I grew up in South Florida; unfortunately, I didn't eat enough Cuban food while I lived there (which means I should have eaten it every day). I really don't care for the weather in Florida but Miami is a great place to eat for cheap. Cuban coffee is also a real treat.

Posted by: pchuck at March 6, 2006 11:17 AM

Rick T.: Just like most sandwiches, it was a working man's meal.

Here is a url that sounds right to me:

http://whatscookingamerica.net/History/Sandwiches/CubanSandwich.htm

I am driving down to Florida this summer with the kids to visit the grandparents in the West Palm Beach metro area. There are two really good Cuban places that have great sandwiches, one in Palm Beach Gardens and one in Lake Park. There used to be this great place in Riveria Beach, Papita's, but I think it closed. I cannot wait. I think we'll also drive down to Miami and partake in the authentic stuff.

Posted by: pchuck at March 6, 2006 6:19 PM
« THE HARD TRUTH OF SOFT POWER: | Main | HARD TO MESS UP A PORK: »