Make Mexican Tortas

• Torta Cubana Recipe
• Torta de jamon Recipe
• Torta de Milanesa recipe

Tortas:
“Authentically Mexican?
 
Incredibly, the story goes that in the sixteenth century the actual inventor Leonardo Da Vinci torta was as surprised by the concern to his patron Ludovico Sforza took him first manage to put a piece of bread between two paving meat and then to put a meal between two slices of bread without showing what was inside.

So, for years, even as some wonder mothers, worried about his school-age children, they “invent” various types of tortas, from those with cheese and refried beans they put in their backpacks, even the most sophisticated, cold meats, cheese, beans.

Although the sandwiches are known around the world, tortas made in Mexico have a personality that makes them stand out among all because its components are richer and more colorful than those of other component parties.

Maybe in other countries the word “torta” mean something different. In Mexico, “torta” is called to open a bread and meterle something (such as ham, cheese or other dry food.) It is very similar to international “sandwiches”, but the difference is that the bread used is golden brown outside and is known as a rolling or crossbeam.

 
Cemita Poblana
The grace of the Mexican torta is that to give variety you can put almost anything inside. There are tortas known as the “Hawaiian” leading ham, melted cheese and pineapple, or inedible “Cuban” has ham, leg of pork, sausages, cheese, and whatever the cook has on hand: avocado, tomato , onion, mustard, mayonnaise, sour cream, beans.

Finally, the Mexican creativity has no boundaries, and until they put a name to each of the tortas from the “turkey” (filled with a tamale telera) to the traditional “drowned”, originating in Guadalajara, Jalisco, or the Hawaiian pineapple that lead to, among hundreds of styles.

 
Hawaiian torta
To accompany the traditional torta two things: a vinegar-pickled peppers or chiles chipotles, the trick is to bite a lot, and a cold soda, preferably taste “red.” There are tortas with so many ingredients that have been called “Cuban”), which the mouth can not be opened to give the bite and have to be eating it by stages.

Legend has it that a guy wanted to give the bite of a torta “Cuban” and opened her jaw as it had to operate to close it again.

In some places in Mexico made their own versions of the torta-like in Guadalajara, famous for their tortas ‘drowned’ and are made of bread as hard as a rock (called Birot) and stuffed with pork. Like many broken teeth trying to eat, the infamous chili soaked in the watery, leading to dispose in his hands. Eating is an art.

Even with all this street tortas posts have christened their creations with original names. The torta “Lambada” (named after the dance one of the eighties) has legs, eggs and sausage. The torta “Trevi” (named for the singer Gloria Trevi, has more leg than any other.

 
The appearance of hot tortas half a century ago was a significant expansion of the range of flavors that offer the diner tortas and before the arrival of the new millennium is in search of other ingredients that make a food tortas you can replace a food in its entirety, but remember: a big torta is not always a great torta. There are Cuban, the egg with beans, those of milanesa, the leg, the carnitas, macaws, drowned tortas, torta tamale and a wide variety.

Cemita is from Puebla, which has its own history, is the sister of the torta, close cousin of Pambazos (French), a distant relative of paste and sandwich (sandwich), both of English origin, and historical precursor of the giant torta today are sold in much of the republic.

As regards the giant torta, this year produced a 44.5 meters long, which broke the record presented in 2007.

During the event, the chief’s office in Venustiano Carranza, Mexico City, Julio Cesar Moreno, said in the last decade the market has fallen torta up to 60% “arising from the strong influence of foreign cuisine, such as pizzas, burgers and instant noodles. ”

Also, the national representative of the CANIRAC, Mario Cisneros, said the country had torterías 15.000, 1.800 of which are located in the Federal District. “It undermines the industry, have taken the torta in the diet despite its nutritional balance.”

Finally, there is much to talk about torta, which is part of the “lunch” which are divided into several styles: black bean torta was typical for many children attending school.

There were tortas of all kinds in teleras or rolls, something incomprehensible, as some say the torta was telera and not roll, which is not a hair of many of the guests, as there are schools that have a roll with jam strawberry, which certainly was not requested.

Some of the children in any classroom of public schools, have that lunch sent by their mothers. Before, everything was unmarked and no superheroes, no boxes happy. Bags of bread or simply made up for the lunchbox napkins. Some, perhaps, lead canteen. It was the simplicity of children before NAFTA.

Before, there were also amazing tortas like boasting about eating-but never brought to school, from traditional avocado with salt and cactus, to the exotic: tortas, banana, papaya, peppers and watermelon. The school breakfast program implemented by Vasconcelos were reserved only for school in the periphery or the “consent” regime.

It has always struck by the ability of Mexican mothers to feed their children, because it is common to see in the primaries, mainly, to the torta soup.

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