Torta de Tinga
Tinga torta; shredded chicken (or pork) in chipotle-tomato sauce with onions. Puebla origin.
Andrew Lekashman
Torta de Tasajo
Oaxacan dried beef torta; similar to cecina but specifically Oaxacan preparation, often served with quesillo.
Torta de Tamales
The torta de tamales puts a steamed tamal inside a split bolillo: a method, not a recipe, engineered to feed a working morning for the smallest coin in the wallet.
Torta de Tamal
Alternative name for guajolota; tamale sandwich.
Torta de Salchicha
The torta de salchicha hits a frankfurter on the plancha until the casing browns, sets it in a telera with beans and avocado, and turns the cheapest protein in Mexico into a real torta.
Torta de Rajas con Crema
Mexican crema reduced down with charred poblano strips and ladled into a bean-lined telera; cream is the binder, cheese is a small white scatter on top.
Torta de Queso
The cheese-only Mexican torta: a split telera with beans and crema around melted quesillo or queso manchego, the version that asks every other component to pull weight in the absence of meat.
Torta de Queso con Rajas
A cheese torta with the addition of rajas poblanas, charred and peeled Poblano chile strips, often cooked with onion and a little crema, folded into shredded quesillo on a pressed telera.
Torta de Pollo
The Mexican chicken torta on a telera or bolillo: a thigh seared on the plancha, thicker beans and crema to repay the fat debt a leaner bird brings, and a pickled jalapeño to wake it all up.
Torta de Pollo Desmenuzado
Mexico City home-lunchbox torta: cold poached chicken pulled fine, bound with mayonnaise and lime, on a split telera with avocado and pickled jalapeño.
Torta de Pollo Asado
Chicken grilled in chunks with achiote and citrus, the charred crust kept loud on a split telera lined with beans and crema. Grilled, not shredded; the grill decides it.
Torta de Pierna
Pork leg roasted until it slumps off the bone, carved thin and moistened with its own pan juices on a bean-lined telera. The substantial, unflashy order regulars reach for.
Torta de Pescado
The torta de pescado is a coastal fish sandwich: a battered or grilled white fillet in a split telera, with beans, avocado, pickled jalapeño, and a hard squeeze of lime.
Torta de Pastor
The torta de pastor moves the taquería's most famous meat into bread: spit-shaved adobo pork on a telera, anchored by refried beans, cooled by avocado, a full meal in one hand.
Torta de Nopales
The torta de nopales: grilled prickly-pear cactus pads, seared until the slime cooks off, packed into a telera with beans, cheese, rajas, and crema. Vegetarian, green, faintly sour.
Torta de Mole
This is the one torta that exists because there was too much of something else: festival mole, days-long and made by the cauldron, packed the next morning into a telera it threatens to dissolve.
Torta de Milanesa
Breaded, fried beef or pork cutlet (milanesa) torta; thin pounded meat, breaded and fried crispy, with all the fixings. One of the most p...
Torta de Milanesa de Res
Beef milanesa torta; breaded thin-pounded beef cutlet.
Torta de Milanesa de Pollo
Chicken milanesa torta; breaded chicken breast cutlet.
Torta de Milanesa de Cerdo
Pork milanesa torta; breaded pork cutlet.
Torta de Migas
Migas (scrambled eggs with fried tortilla strips) in torta.
Torta de Longaniza
Longaniza sausage torta; longer, thinner Mexican sausage, varies by region—Oaxacan, Valladolid, Toluca styles.
Torta de la Barda
Tampico's late-night loaded torta, named for the dockside customs wall it was sold against: a telera stacked with several warm meats, pulled into one bite by chipotle over a thick bean seal.
Torta de Jamón
Ham torta; sliced ham with the classic accompaniments—refried beans, crema, lettuce, tomato, avocado, pickled jalapeños on telera roll.