Mexico - One Sandwich - The Joy of Sandwiches (Page 11)

Fresh masa quesadilla; made from fresh corn masa, thicker, often fried. CDMX markets.

Corn fungus quesadilla; earthy, luxurious filling.

Mushroom quesadilla; sautéed mushrooms with epazote.

Squash blossom quesadilla; delicate blossoms with cheese, often with epazote.

Chorizo quesadilla.

Pork crackling quesadilla; chicharrón prensado or in salsa verde.

Beef quesadilla.

Birria taco with melted cheese, dipped in consomé (braising liquid); tortilla often dipped in the red fat before grilling. Modern phenome...

Qdoba style; similar to Chipotle, queso available.

San Antonio specialty; masa dough fried until it puffs up, filled with picadillo or other fillings. Distinct from hard shell—lighter, air...

Grilled chicken burrito.

Flour tortilla with carne asada and melted cheese; Monterrey specialty.

Fresh salsa; chopped tomato, onion, cilantro, serrano, lime.

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

Phoenix version; variations in toppings and style.

Guadalajara sandwich on small, round bread; similar fillings to tortas but different bread shape.

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

Day of the Dead bread; sweet, can be used for special sandwiches.

Torta on pambazo bread (white roll dipped in guajillo chile sauce and griddled until crispy-soft); traditionally filled with chorizo and ...

Milanesa filling in guajillo-dipped bread.

Classic pambazo filling; crumbled chorizo with cubed potatoes.

White roll dipped in guajillo sauce and griddled; for pambazos.

New Mexico style; heavily featuring Hatch green chiles or red chile sauce, often smothered.

Nashville-style spicy fried chicken in taco.