Enchilada
The enchilada is a corn tortilla dragged through chile sauce and rolled around a filling, eaten soft and plated. The sauce, roja or verde or mole, is the dish itself.
Submarine Sandwiches
Journey into the delicious depth of our Submarine Sandwiches category! This is your one-stop guide for understanding the fascinating world of subs. From the rich history of this sandwich classic to regional variations, we explore the length and breadth of flavor-packed creations. Whether you're a fan of traditional Italian Subs or you love to experiment with gourmet twists, we've got you covered. Dive into our recipes, tips, and tricks, and prepare to submerge your taste buds in flavor!
Crema Mexicana
Crema mexicana is the pourable cultured cream Mexican sandwiches reach for to thread moisture and cut fat without gumming the build; a pantry component that earns its place inside other dishes.
Chipotle en Adobo
Chipotles en adobo: smoke-dried jalapenos stewed in vinegar-tomato sauce. A canned pantry component, not a dish; the smoky-spicy spine of the Mexican torta and tinga.
Cemita
Puebla's signature sandwich on cemita roll (sesame-studded egg bread with distinctive flavor); filled with milanesa, Oaxacan cheese, avoc...
Cemita Roll
Puebla's sesame-topped egg bread; slightly sweet, used for cemitas.
Cemita de Queso de Puerco
Head cheese cemita; queso de puerco is Mexican head cheese.
Cemita de Pollo
Chicken cemita; breaded chicken cutlet.
Cemita de Milanesa
Classic cemita with breaded meat cutlet, quesillo, avocado, pápalo, chipotle, onion.
Cemita de Carnitas
The cemita de carnitas packs pork cooked slow in its own lard into a domed sesame Puebla roll, with quesillo, avocado, smoky chipotle, and a wild leaf called pápalo laid in raw on top.
Cemita de Carne Enchilada
Cemita with chile-marinated meat.
Bolillo
Mexican white bread roll; crusty exterior, soft interior, torpedo-shaped. Most common torta bread.
Birote
Jalisco's sourdough-style crusty roll; harder than bolillo, essential for torta ahogada. French influence.
Ciabatta con Prosciutto e Mozzarella
Ciabatta with prosciutto and mozzarella.
Brezel con Speck
Pretzel (brezel) with speck; Germanic influence.
Bresaola con Rucola e Grana
Bresaola con rucola e grana is a three-way balance held in one roll: air-dried Valtellina beef sliced to translucence, dry peppery rocket, and brittle shaved Grana, dressed in only oil and lemon.
Bresaola con Limone
Bresaola dressed with lemon juice and olive oil.
Zelten Sandwich
South Tyrol's Advent fruit-and-nut Zelten loaf sliced thin and topped with juniper-smoked speck or an aged mountain cheese: a household folk pairing of the Bolzano Christmas table.
Wrap Italiano
The Italian bar chain's chilled-shelf reading of the wrap: prosciutto, fresh mozzarella, rocket and pesto rolled in a soft tortilla, sealed at the seam, in by the early 2000s.
Tramezzino Vegetariano
Mixed vegetables—lettuce, tomato, cucumber, carrot—with mayonnaise.
Tramezzino Uovo e Maionese
Tramezzino uovo e maionese: chopped hard-cooked egg bound with mayonnaise in a soft crustless triangle, the egg filling reduced to its two barest parts.
Tramezzino Uovo e Acciughe
Egg with anchovy fillets; salty-rich combination.
Tramezzino Tonno e Uovo
Oil-packed tuna and chopped hard-cooked egg folded together with mayonnaise into one bound spread, the third triangle in the bar case that is not a variant of either plain parent.
Tramezzino Tonno e Pomodoro
Mayonnaise-bound tuna under a single ripe summer tomato slice in a soft crustless triangle; the bar case's wettest tonno filling, replaced twice a day in July.