Carne Asada Torta

Tender white rolls stuffed with smoky grilled meat, creamy avocado, juicy tomatoes, pickled jalapeños and red onion, the Mexican torta is a much-loved sandwich that likely originated in Puebla during the French occupation in the 1860s. Mexican bakers were inspired by baguettes, and created telera, a smaller, softer loaf with signature hash marks across the top. While the exact history is blurry, one thing remains true: like any good sandwich, good bread is key. Telera or bolillo rolls are traditional here, although according to Claudette Zepeda, a San Diego chef who specializes in regional Mexican cooking, ciabatta is an acceptable substitute. She also said that while pickled onions and chiles are a must, cheese is usually only found on a cold torta. All that to say, while it’s not strictly authentic, feel free to add refried beans or crumble on a little cotija cheese. For extra flavor, place the cut sides of the toasted bread over the carne asada while it’s resting to soak up some of the flavorful juices. This version of the popular sandwich calls for carne asada, but you could also use shredded pollo asado.