Tortas…… food trend



Look out tacos, your world is about to get rocked.If you thought Mexican food was all about creations wrapped in tortillas, tortas – sandwiches popular at lunchtime across Mexico – will come as a tasty revelation. “I’m seeing tortas on menus at lots of newish casual takeout Mexican places,” says Bret Thorn, editor of Nation’s Restaurant News, “including at Chicago’s O’Hare Airport, where Rick Bayless has a torta-based restaurant.”“Tortas have all the components of a great sandwich,” says Patricio Sandoval, Chef/Partner of Mercadito Restaurants in New York City, Miami and Chicago, “crispy on the outside and doughy on the inside, spicy, creamy, different meats and unique ingredients.”  “Tortas, like tacos, have been around for quite some time and are ready to be noticed,” says Jimmy Shaw, chef/owner of L.A. based Loteria Grill, who used to take tacos to school growing up in Mexico City. His Torta Company restaurant is due to open in L.A.’s downtown business district in December with specialties like the Torta Milanesa (pictured): breaded chicken breast, black beans, tomato, onion, cilantro and creamed avocado.Meanwhile, Mercadito’s tortas include Michoacan-style braised pork with chile de arbol coleslaw and toasted pine nuts, Camaron (shrimp, roasted garlic, chipotle mayo) and Estilo Baja (beer-battered mahi mahi, chipotle aioli, Mexican-style coleslaw). Barrio and Tico restaurants in Boston make tortas with unconventional fillings like turkey meatballs with cojito cheese, queso fresco, and spicy tomato-ancho chile sauce.


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