Mexican Torta

One of the most enjoyable parts of traveling is the opportunity to try the everday street foods of the country I'm visiting.  The baguette sandwiches, crepes and sweets in Paris were irresistible. Gyros and souvlaki are street fare in Greece, and sausages and dumplings can be found everywhere in the Czech Republic. Belgium is known for its waffles and fries. Every country has its own specialties.

The street foods of Mexico are among my favorites: tacos, tortas, seafood, fruits, and so much more.  I love tortas, a Latin-style sandwich made with an endless variety of ingredients and my bread of choice is a bolillo, a lemon shaped white bread with a crisp crust and a soft interior. The ratio of crust to soft center is perfect: the chewy crust gives the sandwich substance and the interior doesn't overpower the toppings. 

My small town has a wonderful Mexican cafe and bakery and their bolillos are baked fresh daily. If you don't have a bakery close by you can bake your own bolillos.  The dough would make delicious hamburger buns too.

Split the roll, toast lightly, and spread with refried beans, salsa and grated cheese.  Top with sour cream and cilantro.

Sliced tomatoes, guacamole and shrimp  are delicious.  I added a little chili powder, cumin and chopped cilantro to my Thousand Island recipe to give a south of the border flavor to one of my favorite salad dressings.

The most basic combinations usually include refried beans, meat or eggs, cheese, avocado and some kind of sauce.  Use what you have in the fridge.  Be creative.

Leftover sliced chicken breast is delicious. 

 Whatever the protein, I usually add tomatoes and avocados.  The possible combinations of ingredients in a good sandwich are endless.  Start out with good bread and you're sure of success.