What Is Torta?
Torta is a Mexican sandwich made with meat, gravy and other toppings such as cream, avocado, salsa, and lettuce and served on a soft bun. Torta may refer to cake, pies, pancakes, sandwiches, or omelets, depending on the culture. It is possible to prepare tortas with just about any ingredient, but Mexico City's pambazo and torta de tamal are two of the best-known local versions of the dish.
Bolillos and teleras are the two varieties of rolls used in Mexican tortas.
- Bolillos are soft baguette-like torpedo-shaped rolls. Tortas built with bolillo rolls are known as lonches. Bilotes are a kind of sourdough bolillo that may be sweet or savory.
- Teleras have two score lines in the middle. They are thinner, softer, and rounder than bolillos.
The dish is very popular in Mexico and can be found in any city with a lot of people from Mexico.
What To Serve with Mexican Torta?
Soup: Mexican torta is usually served with tomato soup. It is also compatible with many soups.
French Fries: Sweet potato fries are much better than regular french fries when served with a Mexican torta. Sweet and crispy fries are ideal for serving with a Mexican torte.
Chips: Chips go great with a cold Mexican torta. With its crispy texture, it provides a contrast with soft torta bread.
Fruit Salad: Fruit salad goes well with a variety of Mexican tortas. It's a terrific way to balance out any savory Mexican torta with crisp and refreshing fruits covered in Greek yogurt. Fruit salad appeals to children because it is exciting, colorful, and tasty.
Coleslaw: Coleslaw is a crisp and refreshing side dish that goes well with any Mexican torta.
Here are our delicious recipes that you can serve with Mexican Torta:
How to Store Mexican Style Steak Torta?
It is best to finish the torta right away. If you still want to keep it, pack the bread and other ingredients separately. Wrap in parchment paper or wax paper. You can wrap the tortilla tightly with cling film to keep the loose ingredients together. Then put it in an airtight bag. Freeze this way for up to 3 months.
If you're packing a hot Mexican torta, use aluminum foil instead of parchment paper to keep it warm or reheat it in the oven later.