The torta, with its mix of savory and spicy flavors and its versatility to be enjoyed at any time of the day, is one of the most iconic dishes of Mexico. Moreover, it was recognized as the eighth best sandwich in the world in the top 100 of the culinary platform Taste Atlas. In Latin America, only the Cuban jibarito surpasses the torta, specifically the torta ahogada from Guadalajara, famous for being soaked in a special sauce and containing characteristic ingredients from Jalisco, a state in western Mexico.
Taste Atlas spoke about Mexican tortas, placing them among the 50 best sandwiches in the world, alongside pambazos and tortas. Regarding the torta ahogada, it was mentioned that it originated in the early 20th century and has become a popular dish to combat hangovers at street stalls in cities.
According to Taste Atlas, their rankings are based on legitimate audience opinions, disregarding bot reviews, nationalism, or local preferences. For the list of "8 varieties of tortas ranked from best to worst," over 600,000 ratings were recorded, of which 389,805 were considered legitimate.
The torta ahogada originated in the 20th century and is based on a bread called 'birote' that is soaked in a red tomato sauce and spices, often spicy. Stuffed with fried pork 'carnitas' cooked in copper and sometimes refried beans, this culinary delight is a treasure from Jalisco.
Daniel Pimentel, owner of 'Tortas Dany' in Guadalajara, explained that the recipe for his torta has remained the same for 36 years and focuses on the quality of the ingredients, including meat, bread, and sauces. The tradition of accompanying the torta with onion, lemon, radish, habanero chili, and a refreshing drink is maintained in many establishments.
The name "torta ahogada" comes from the way the bread was originally dipped in a spicy sauce. Over time, the variant with tomato sauce was introduced to soften the flavor, thus satisfying more tastes while remaining an unmistakable culinary delight.
