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Torta

In Mexico a torta is a kind of sandwich,[4] served on an


oblong 15 cm firm, crusty white sandwich roll, called
a bolillo, telera, birote, or pan francs, depending on the
region. Tortas can be eaten cold or hot, grilled or toasted in a
press in the same manner as a cuban sandwich or panini.
Garnishes such as avocado, poblano, jalapeo, tomato, and
onion are common. The dish is popular throughout Mexico,
and is also available anywhere with a large number of
Mexican immigrants. In Northern Mexico, the torta is very
frequently called lonche by influence of the English "lunch",
as it may be eaten during lunch break.

Cemita
The cemita is a torta originally from Puebla, Mexico. The
name can refer to the bread roll it is served on as well.
The cemita, also known as cemita poblana, derives from the
city (and region) of Puebla.[1][2] The word refers to the
sandwich as well as to the roll it is typically served on, a
bread roll covered with sesame seeds. The bread is made
with egg, and resembles brioche.[3] Additionally, the
ingredients usually are restricted to sliced avocado, meat,
white cheese, onions, the herb ppalo and red sauce
(salsa roja).[1] In modern times it has appeared on the streets
of New York, Los Angeles, and other cities with Mexican food
vendors.
The most popular meat in a cemita is beef milanesa, a thinly
pounded and deep-fried piece of beef. Cueritos (pickled pig
skin), queso de puerco (porkhead cheese),
and carnitas (stewed pork) are also popular. The cheese is
often panela, a bland white cheese with the consistency of
freshmozzarella. Quesillo, a Mexican string cheese, is also
used.

Pelona
The fried roll sets the pelona apart from other sandwiches,
creating a contrast between the cool, runny cream and the
crunchy bread, still warm from the oil. Inside, shredded beef
spills over a bed of lettuce and chopped avocado, doused in
crema (the thin Mexican dairy product, vaguely related to
sour cream), and your choice of sauce (red or green). The
small-ish pelona is considered but a snack on the way to
bigger sandwiches, yet its fresh vegetables and fried shell of
bun make it a worthy stop along the Mexican sandwich path.

Chanclas
A pair of sandwiches set afloat in a sea of chili sauce is not
the easiest thing to eat while standing on a street just north of
the El Bajio market. For chanclas, though, it's worth it. White
bread is sliced and stuffed with shredded beef, avocados and
onions. The slightly spicy and blindingly red sauce is ladled
over the top of the pairand they come only in pairs, like the
flip-flops for which they're named. Yes, like huarachesthe
oblong fried masa basechanclas are a member the elite
club of Mexican foods named after sandals.

Pambanzo
The mighty pambazo, heavyweight of the Mexican sandwich
world, picks up where the chanclas and the pelonas give up.
Named for the type of bread used, the pamabazo is dipped
into a sauce (made from guajillo chiles), giving it the same
flavor-sponge properties as the chancla, and then it's fried in
oil, similar to the pelona. With fillings that read like a college
kid on a dining hall bender, it starts with either shredded beef
or sliced ham, gets a little extra starch from a sprinkling of
home-fry-like potatoes, a liberal smattering of cheese, a thick
layer of refried beans, and a barely there, nearly symbolic
addition of lettuce. A messy assemblage of ingredients barely
capable of holding themselves together, the pambazo is the
far end of the sandwich evolutionary chain from the simple,
neatly organized torta.

Tacos
A taco (/tko/) is a traditional Mexican dish composed of a
corn or wheat tortilla folded or rolled around a filling. A taco
can be made with a variety of fillings, including beef, pork,

chicken, seafood, vegetables and cheese, allowing for great


versatility and variety. A taco is generally eaten without
utensils and is often accompanied by garnishes such as
salsa, avocado or guacamole, cilantro (coriander), tomatoes,
minced meat, onions and lettuce.

Churros
A churro is a fried-dough pastrypredominantly choux
based snack. Churros are popular in Spain, France, the
Philippines, Portugal, Ibero-America and the United States. In
Spain, churros can either be thin (and sometimes knotted) or
long and thick . They are normally eaten for breakfast dipped
in hot chocolate or caf con leche

Quesadillas
A quesadilla (/kesdij/, Spanish
kesaia (helpinfo))
is a flour tortilla or a corn tortilla filled with a savoury mixture
containing cheese, other ingredients, and/or vegetables,
(often) then folded in half to form a half-moon shape.

Cubano
A Cuban sandwich is a variation of a ham and cheese
originally created in cafes catering to Cuban workers in the
early Cuban immigrant communities of Florida: Key West[1]
and Ybor City, Tampa.[2][3][4] Later on, Cuban exiles and
expatriates brought it to Miami[4] where it is also still very
popular. The sandwich is made with ham, roasted pork,
Swiss cheese, pickles, mustard, and sometimes salami[3] on
Cuban bread.[2]

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