Authentic Mexican Sandwiches (Tortas)

Sandwiches in Mexico are nothing like the ones from Jersey Mike’s or Jimmy Johns here in The States. Today, we’re summoning the young sandwich demigod, Chef Jonathan Zaragoza to learn more about 5 popular, regional Mexican sandwiches or “Tortas” as they’re referred in Spanish. We’ll whip em up, then at the end of the video tell you which ones that we liked the most and why. Slip into your best Torta eating T-shirt as we discover the truth behind sandwiches south of the border. 🤘🏼 Adam

(from left to right) Torta Ahogada, Cemita Poblana, Torta Pombaso, Torta de Chilaquil, Torta Cochinita.

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STUFF I USE...

My Wok

12-inch Cast Iron Skillet

7-qt Round Dutch Oven

My Cookware Set

My Dutch Oven

My Induction Burner

Deli Containers

Large Mason Jars (32oz, wide mouth)

Rust-proof Mason Jar Lids

Portable Single-burner Stove

Butane Torch

Butane Canisters

Coarse Reinforced Strainer

Fine Mesh Reinforced Strainer

Sheet Trays

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Mexican Breads

Similar to how you’d never eat a PB&J on an Italian Roll (actually, I might), you wouldn’t eat a torta on a bread type that does not suit it. For a wetter sandwich, you’ll need a bread with structure that can hold up and absorb juices without falling apart. Here in Chicago, I’m blessed with an array of Mexican markets and bakeries which is why I bought most of the bread for this video. However, there was one

Torta Ahogada: This sandwich in particular needs crusty bread. Without it the sandwich will dissolve into the steaming, spicy sauce it’s destined to be smothered in. The “authentic” bread for this sandwich would be a “Birote” style loaf. Birote is a Mexican-style French bread. The birote is very similar to the Barra Yucateca in the Cochinita sandwich. A baguette-like loaf is your best bet here.

Torta Cochinita: Classically, hailing from the Yucatan Peninsula, this sandwich is made with a bread called Barra Yucateca which is more or less a Mexican version of a French baguette. A larger, baugette-like roll will get the job done.

Cemita Poblana: A “cemita” is an enriched, brioche-like Mexican bread that gives the sandwich its name. You could opt for a brioche-style roll here, preferably one with sesame seeds. Cemita, at least where I live, is harder to come by so I made it from scratch. If you’re interested in making it, I’ll leave you my recipe below.

Torta de Chilaquil: This sandwich calls for one of the two most popular Mexican bread styles here in the US, the “bolillo”. Any self-respecting Mexican grocery store should carry this style of bread, but if you can’t find it a softer, white, diamond-shaped roll works well.

Torta Pombaso: The other most popular style of Mexican bread in the US is probably “Telera” bread. This is very similar (if not the exact same thing) as bolillo bread, except in a round, oval shape. A soft, white, roll works here, too.

Yield: 3 Rolls

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Cemita Bread

Ingredients

• 354g all-purpose flour
• 226 ounces heavy cream
• 3 eggs, divided
• 1 teaspoon instant yeast
• 1 1/2 teaspoons kosher salt (or 3/4 teaspoon table salt)
• 3 tablespoons sugar
• 1/2 cup sesame seeds
• Coarse sea salt

Instructions

1. Combine flour, cream, 2 eggs, yeast, salt, and sugar in the bowl of a food processor. Process until a ball of dough that rides around the blade is formed, about 45 seconds. Dough will be very sticky. Alternatively, form dough in a stand mixer fitted with a paddle attachment by adding ingredients and mixing on medium speed until a homogenous dough comes together.
2. Transfer dough to a large mixing bowl, cover tightly with plastic wrap, and let rise at room temperature until about 1 1/2 times its original size, about 4 hours.
3. Lightly flour dough and transfer to a floured work surface. Form into a large ball then, using a bench scraper or sharp knife, divide the ball into 3 even pieces. Using lightly floured hands, form each piece into a ball. Transfer dough balls to a parchment-lined rimmed baking sheet, tucking the seam underneath. Cover with plastic wrap weighted down with a kitchen towel and set aside at room temperature for 1 hour.
4. Meanwhile, adjust oven rack to center position and preheat oven to 450°F (230°C). When ready to bake, beat remaining egg with 1 tablespoon of water. Brush egg mixture on top of each bun until evenly coated. Sprinkle generously with sesame seeds and lightly sprinkle with coarse salt. Bake until deep golden brown, 12 to 15 minutes. Remove from oven, transfer buns to a wire cooling rack, and let cool completely before using.

Adam's Notes

• The buns can be stored in a plastic or paper bag in the refrigerator for up to 1 week. Refresh in a warm oven or toaster before using.

Chef Jonathan Zaragoza basking in Torta glory.

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Torta Ahogada

Born in Guadalajara, Jalisco, the Torta Ahogada is a legendary sandwich revered for curing hangovers and feeding the soul. It starts with a crusty, sourdough-like birote bread—a distinct Mexican variation shaped by Guadalajara’s climate and fermentation traditions. Inside, slow-roasted carnitas, cooked patiently in rich, savory pork lard, become meltingly tender. But here’s the kicker: the sandwich is generously drenched ("ahogada" literally means "drowned") in a spicy, garlicky tomato broth infused with fiery árbol chilies. Creamy refried pinto beans balance the heat, while tangy pickled red onions add brightness. Historically linked to street vendors and soccer games, this sandwich has earned its reputation as the messy, fiery heart of Jonathan’s home state.

These shots are the before (left) and after (right) of Jonathan’s Carnitas recipe for the Torta Ahogada. It’s simple to make, but takes some patience.

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Torta Ahogada

Ingredients

Jonathan's Carnitas

• 2 lbs bone-in pork shoulder (cut into 8 oz cubes)
• 2 lbs baby back ribs (cut into 3 rib sections)
• ½ oz (about 2 ½ tsp) Diamond Crystal kosher salt
• 2 ¾ lbs (about 5 ½ cups) lard, melted
• 1.4 oz (about ½ head) garlic, halved
• 1.9 oz (about ¼ to ⅓ medium onion) white onion, halved
• 3.7 oz (about ½ to 1 small satsuma orange), halved
• 0.18 oz (about 1 ½ tsp loosely packed) fresh oregano
• 1 to 2 fresh bay leaves

Spicy Tomato Broth

• 450g roma tomatoes, whole
• 275g water
• 3 dried bay leaves
• 1 clove, crushed
• 5 garlic cloves, minced
• 8 black peppercorns, crushed
• ⅛ tsp cumin seeds, crushed
• 1.5 tsp yellow mustard
• 1T apple cider vinegar
• 2T Valentina hot sauce, black label
• 20 arbol chiles, tatemados and deseeded
• Diamond Crystal kosher salt
• Dried Mexican oregano
• 75g white onion, small dice

Instructions

Jonathan's Carnitas

1. Season the pork with the salt and allow to dry brine in the cooler for 24 hours.Place lard into an appropriately sized pot and heat the Control Freak with probe attachment to 215F. Add all ingredients into the lard and cook at 210 simmer (200F) for 2 hours. Check the ribs for tenderness and remove. Continue cooking for another hour until the pork shoulder is tender. Remove from heat and allow the pork to come to room temp in the lard.
2. • 2. If you are serving this as tacos, you can crisp them in deep frying temp oil/lard or in an oven to your liking.

Spicy Tomato Broth

1. In an appropriately sized pan, place the tomatoes and cover with water and bring to a simmer over medium heat and covered. Cook until tender but not falling apart (5-7 minutes). Drain and set aside. Reserve the water.
2. Put the water in the blender, clove, garlic, peppercorns, cumin, mustard, , Valentina, and vinegar and blend until smooth. Add the chiles to the blender and blend until smooth. Pass through fine strainer, discard the leftover pulp. Garnish with onion, Oregano to taste. Season with salt to taste.

This is the Torta Ahogada that I tried during the R&D phase of this video from Chef Rick Bayless’ restaurant called Xoco here in Chicago. I love the presentation.

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Torta Cochinita

From the vibrant cuisine of Mexico’s southern Yucatán region comes the Torta Cochinita—a rich, aromatic sandwich influenced by Mayan traditions and Spanish colonial ingredients. Cochinita pibil, the sandwich’s centerpiece, is succulent pork marinated in achiote (annatto seed), sour citrus, and spices, wrapped in banana leaves, and roasted underground in a traditional pit oven. Served on crusty yet delicate Barra Yucateca (a local French-style baguette reflecting the area’s historical connections to European baking), the sandwich layers earthy black refried beans, creamy avocado slices, fiery habanero salsa, and crisp pickled red onions. This sandwich beautifully showcases Yucatán’s cultural intersection, reflecting both indigenous cooking methods and European influence.

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Torta Cochinita

Ingredients

Refried Beans

• 1 cup Lard or Neutral Oil
• 10 cups Black Beans, cooked
• 4 Arbol Chiles, dried
• 8 garlic cloves, minced
• 1 white onion, diced
• 3-4 Epazote leaves (optional)
• Kosher Salt, to taste
• Chicken Boullion Powder (optional), to taste

Achiote Pork

• Banana Leaves, thawed if not fresh
• 3 pounds pork shoulder, boneless, cut into 3-inch chunks
• 2 Tbsp kosher salt
• 1 tsp black pepper
• 1/2 cup achiote paste
• 1/4 cup orange juice
• 1/4 cup lime juice (about 2 limes)
• 1/4 cup apple cider vinegar
• 4 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp ground allspice
• 1/2 tsp smoked paprika
• 2 bay leaves
• 1/2 cup chicken stock
• 1/4 cup lard or neutral oil
• 6 sandwich rolls or bolillos, for serving
• Pickled red onions, for topping
• Habanero salsa or hot sauce, for topping

Additional Components

• Pickled Red Onions
• Habanero Salsa
• Avocado

Instructions

Refried Beans

1. Heat the lard in a large skillet over medium heat until shimmering.
2. Add the diced onion, minced garlic, arbol chiles, and epazote leaves (if using) to the skillet. Sauté for 30 seconds, stirring constantly, until aromatic.
3. Add the cooked black beans and about 1 cup of their reserved cooking liquid to the skillet.
4. Mash the beans with a potato masher or the back of a wooden spoon, mixing them thoroughly with the toasted aromatics.
5. Cook over medium heat, stirring and mashing continuously, until the beans are smooth and creamy or reach your desired consistency. Add more reserved liquid, a few Tbsp at a time, if needed.
6. Season with salt to taste and serve warm.

Achiote Pork

1. Season the pork chunks all over with kosher salt and black pepper and let sit while preparing the marinade.
2. In a bowl, whisk together achiote paste, orange juice, lime juice, apple cider vinegar, garlic, oregano, cumin, allspice, and smoked paprika until smooth.
3. In a Dutch oven, wrap pork in banana leaves, pour marinade over, and add bay leaves and chicken stock. Toss to coat evenly.
4. Cover and let marinate in the fridge for at least 30 minutes, or up to overnight for deeper flavor.
5. Preheat oven to 325°F (165°C). Add lard or oil over the pork and cover tightly with a lid or foil.
6. Braise in the oven for 3 hours, or until the pork is fork-tender and easily shreds. Remove bay leaves.
7. Shred the pork directly in the pot, mixing it with the braising liquid to keep it juicy. Simmer uncovered on low heat if needed to thicken the sauce.
8. Serve on toasted rolls, topped with pickled red onions and habanero salsa for that authentic cochinita pibil sandwich experience.

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Cemita Poblana

Puebla’s beloved sandwich, the Cemita Poblana, has a fascinating multicultural history rooted in its home city’s vibrant culinary heritage. The sandwich begins with a sesame-topped cemita roll, a bread originally influenced by Middle Eastern baking traditions brought to Puebla by Lebanese immigrants in the early 20th century. Inside this sesame-studded bun, you’ll find a crispy beef Milanesa, stretchy Oaxaca cheese, smoky chipotle peppers in adobo, tangy escabeche, pungent raw onion, and papalo—an aromatic, cilantro-like herb deeply associated with Puebla’s street food scene. Each bite tells a story of culinary fusion, embodying Puebla’s history as a crossroads for diverse cultural influences.

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Cemita Poblana

Ingredients

Steak Milanesa

• 1.5 pounds top round or sirloin steak, sliced 1/4-inch thick
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp ground cumin
• 2 eggs
• 1 Tbsp milk
• 1 cup all-purpose flour
• 2 cups breadcrumbs (preferably fine or panko for crispiness)
• 1 cup neutral oil (canola or vegetable), for frying

Additional Components

• Oaxaca Cheese, shredded thin
• Escabeche (Mexican pickled Jalapeños & carrots)
• Raw White Onion, sliced
• Chipotles in Adobo
• Papalo* (optional, when in season, hard to source)
• Avocado
• Mayo

Instructions

Steak Milanesa

1. Place steak slices between plastic wrap and pound to 1/8-inch thickness for even cooking and tenderness.
2. Season both sides with salt, pepper, garlic powder, onion powder, and cumin, then let sit at room temp for 30 minutes.
3. Set up a breading station: flour in one dish, eggs whisked with milk in another, breadcrumbs in a third.
4. Dredge each steak slice in flour, shake off excess, dip into egg wash, then press into breadcrumbs until evenly coated.
5. Heat oil in a large skillet over medium-high heat until shimmering (around 350°F / 175°C).
6. Fry breaded steaks in batches for 2–3 minutes per side until golden brown and crisp; avoid overcrowding.
7. Drain on paper towels and let rest briefly; squeeze lime over the top for a pop of acidity.
8. Serve hot with rice, beans, or in a sandwich with lettuce, tomato, avocado, and a smear of refried beans.

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Torta de Chilaquil

Mexico City mornings aren’t complete without the comfortingly indulgent Torta de Chilaquil, a beloved local street-food staple that combines breakfast classics into a single, addictive bite. Its humble base is the soft, crusty bolillo roll, generously packed with crispy fried corn tortilla chips tossed in a rich salsa roja. Adding texture and flavor, tender chicken Milanesa (fried breaded chicken cutlet), creamy queso fresco, sliced white onion, and crema or mayonnaise layer complexity onto the carb-on-carb bliss. Often crowned with a fried egg, this sandwich is famously hearty and soul-satisfying, tracing its roots back to the bustling street vendors serving hungry workers throughout Mexico City’s busy mornings.

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Torta de Chilaquil

Ingredients

Chilaquiles Rojos (Red Chilaquiles)

• 12 corn tortillas, cut into 6 wedges each
• 1 cup neutral oil (for frying)
• 4 roma tomatoes, halved
• 2 dried guajillo chiles, stemmed and seeded
• 1 dried arbol chile (optional, for heat), stemmed and seeded
• 2 cloves garlic, peeled
• 1/4 white onion, chopped
• 1/2 tsp kosher salt
• 1/4 tsp black pepper
• 1/2 tsp dried oregano
• 1 cup chicken stock
• 1 Tbsp lard or oil (for salsa)
• 1/2 cup crema mexicana, for topping
• 1/2 cup queso fresco, crumbled
• 1/4 cup chopped cilantro, for garnish

Chicken Milanesa

• 1.5 pounds boneless, skinless chicken breasts (about 2 large), sliced in half lengthwise
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 2 eggs
• 1 Tbsp milk
• 1 cup all-purpose flour
• 2 cups breadcrumbs (fine or panko for extra crunch)
• 1 cup neutral oil (canola or vegetable), for frying

Additional Components

• Bolillo Roll
• White Onion, diced
• Crema
• Queso Fresco

Instructions

Chilaquiles Rojos (Red Chilaquiles)

1. In a skillet, fry tortilla wedges in oil over medium-high heat until golden and crisp; drain on paper towels and set aside.
2. Toast guajillo and arbol chiles in a dry skillet for 30 seconds per side until fragrant but not burned.
3. Boil tomatoes, toasted chiles, garlic, and onion in water for 10 minutes until softened; drain.
4. Blend boiled ingredients with salt, pepper, oregano, and chicken stock until smooth.
5. Heat lard or oil in a skillet, pour in the salsa, and simmer for 5 minutes until slightly thickened.
6. Add tortilla chips into the salsa, tossing gently to coat. Simmer for 2–3 minutes until softened but still slightly crisp.
7. Plate immediately, drizzling with crema, sprinkling with queso fresco and cilantro.
8. Optionally, but recommended... top this sandwich with a fried egg.

Chicken Milanesa

1. Pound chicken cutlets between plastic wrap to 1/4-inch thickness for even cooking.
2. Season both sides with salt, pepper, garlic powder, and onion powder; let sit at room temp for 30 minutes.
3. Set up a breading station: flour in one dish, eggs whisked with milk in another, breadcrumbs in a third.
4. Dredge each cutlet in flour, then egg wash, then breadcrumbs, pressing gently to adhere.
5. Heat oil in a skillet over medium-high heat until shimmering (about 350°F / 175°C).
6. Fry chicken in batches 2–3 minutes per side until golden brown and cooked through; do not overcrowd.
7. Drain on paper towels; let rest 5 minutes before serving.

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Torta Pombaso (Pombazo)

Dating back to colonial-era Mexico City, the Pambazo is a sandwich deeply tied to celebrations, markets, and community gatherings. Named after its tellera-style bread dipped generously into a smoky, bright guajillo salsa—turning it a striking, deep-red color—the Pambazo is stuffed with an irresistible mix of crumbled chorizo and oregano-seasoned Yukon Gold potatoes, perfectly blanched and diced large for hearty bites. Finished with shredded iceberg lettuce, tangy crema, crumbled queso fresco, fresh white onions, and zesty salsa verde, each mouthful brings layers of spice, crunch, and comfort. Historically enjoyed during festive occasions like Mexican Independence Day, the Pambazo carries centuries of tradition with every bite.

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Torta Pombaso

Ingredients

Chorizo and Potatoes

• 1 pound Yukon Gold potatoes, peeled and large diced (about 1-inch pieces)
• 1/2 tsp kosher salt (for boiling)
• 10 oz Mexican chorizo (raw, not cured)
• 1/2 cup white onion, diced
• 2 cloves garlic, minced
• 1 Tbsp neutral oil (if needed)
• Salt and black pepper, to taste
• Cilantro or green onions, for garnish (optional)

Additional Components

• Shredded Lettuce
• Crema
• Queso Fresco
• Mayo
• White Onion, diced
• Salsa Verde and/or Salsa Guajillo

Instructions

Chorizo and Potatoes

1. Boil diced potatoes in salted water for 8–10 minutes until just tender but not falling apart; drain and set aside.
2. In a large skillet over medium heat, cook chorizo, breaking it up with a spoon, until browned and rendered, about 5–6 minutes.
3. Add diced onion to the skillet with chorizo; cook for 2 minutes until softened.
4. Stir in garlic and cook for 30 seconds until fragrant.
5. Add par-cooked potatoes to the skillet; stir to combine and cook for 8–10 minutes, allowing potatoes to brown and crisp slightly. Add oil if needed.
6. Season to taste with salt and pepper; cook until everything is well mixed and heated through.
7. Garnish with cilantro or green onions if desired.
8. Serve hot in tacos, with eggs for breakfast, or as a side dish.

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