Mexican Tortas Picture

by OnSugar Blog 2

How do tortas stack up when eaten in their country of origin, Mexico? Between the Bread does a little investigating.

Since I'm mildly obsessed with spicy tortas, I couldn't let my first trip to Mexico end without trying a local sandwich. Though Zihuatanejo is more known for pozole and tacos al pastor, we heard good things about hole-in-the-wall Tortas Ziranda and hit it up for our last meal.

Markedly different from Nopalito, obviously, but far more authentic, Ziranda serves reasonably sized tortas on toasty grilled rolls. I ordered ham and cheese (pictured below), while Andrew got the Ziranda specialty of shredded pork and jam with two kinds of cheese (above)

For more of her thoughts and pictures, keep on reading.

Though I appreciated that the tortas weren't overstuffed, the meats and cheeses were quite tasty, as were the garnishes like tomato, so I would have enjoyed a bit more filling. But the lightly charred bread was totally delish, and the snack-size sandwiches still highly satisfying.

Plus, the experience — jostling for a spot on a plastic stool on a crowded sidewalk, with a blender full of banana and papaya juice to wash it all down — was unforgettable.

Stay tuned for one more torta tale!

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