Los Antojitos de Masa - One Sandwich

Flat fried crispy tortilla; topped with beans, meat, lettuce, cheese, crema. Open-faced, eaten like a pizza. Technically a flat open sand...

Tostada with chicken tinga.

Tostada with pickled pig's feet (pata).

Tostada with pickled pork skin (cueritos).

Large crispy tortilla (like a Mexican pizza); spread with asiento (unrefined pork lard), black beans, Oaxacan cheese (quesillo), meat, an...

Tlayuda with dried beef (tasajo).

Tlayuda with Oaxacan chorizo.

Tlayuda with cecina.

Thick corn masa base with pinched edges; topped with beans, meat, lettuce, cheese, crema. Like an open-faced gordita.

Sope with chicken tinga.

Sope with chorizo.

Veracruz-style thick corn base; similar to sope, pinched edges, various toppings.

'Pinched' masa base; pinched edges to hold toppings.

Thick oval corn masa base; topped with beans, salsa, cheese. Similar to sope but different shape/region.

Large, sandal-shaped masa base; topped with beans, meat, salsa, cheese, lettuce. Named for resemblance to a sandal (huarache).

Huarache with suadero (brisket).

Huarache with grilled beef.

Thick corn masa pocket; split open and stuffed with various fillings. 'Little fat one.' Thicker than tortilla, like a stuffed flatbread.

Sweet gordita with cream (nata).

Baked gordita; Northern style, wheat-based.

Flour gordita; wheat flour based.

Gordita with chicharrón filling.

In USA: boat-shaped fried flatbread with toppings. In Mexico: different regional preparations—Puebla chalupas are smaller, flatter, toppe...