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Mexican Tortas Picture

A Tale of Three Tortas: Tortas en Mexico

How do tortas stack up when eaten in their country of origin, Mexico? Between the Bread does a little investigating.

Since I'm mildly obsessed with spicy tortas, I couldn't let my first trip to Mexico end without trying a local sandwich. Though Zihuatanejo is more known for pozole and tacos al pastor, we heard good things about hole-in-the-wall Tortas Ziranda and hit it up for our last meal.

Markedly different from Nopalito, obviously, but far more authentic, Ziranda serves reasonably sized tortas on toasty grilled rolls. I ordered ham and cheese (pictured below), while Andrew got the Ziranda specialty of shredded pork and jam with two kinds of cheese (above)

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For more of her thoughts and pictures, keep on reading.

Though I appreciated that the tortas weren't overstuffed, the meats and cheeses were quite tasty, as were the garnishes like tomato, so I would have enjoyed a bit more filling. But the lightly charred bread was totally delish, and the snack-size sandwiches still highly satisfying.

Plus, the experience — jostling for a spot on a plastic stool on a crowded sidewalk, with a blender full of banana and papaya juice to wash it all down — was unforgettable.

Stay tuned for one more torta tale!

Want more? Start following Between the Bread — then get slicin' on your own OnSugar blog. Who knows? You may even wind up featured here!

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