Barnaby's plus-sized take on that taqueria staple, the torta, is a comfort food feast, much like the rest of their offerings.
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Like the restaurant itself, the tortas at Maria Selma are easy to overlook, but both can be very enjoyable, especially the Al Pastor version.
The Torta de Tinga at 100% Taquito is one of those messy, mostly unsightly savory treats that manages to get consumed in a near-instant.
Featuring pork cut from a trompo, pineapple, melted cheese and more, this torta from Mexico's Deli is one of the many temptations at this quaint and great-value west Houston sandwich spot.
El Tio Pepe makes tortas in the traditional Guadalajara-style: drowned in a spicy chile de arbol sauce. The torta ahogada (36 pesos, or less than $3 US) features juicy cuts of braised pork that are stuffed into pan salado (salt bread) that's brought in fresh from Guadalajara three times per week.
I used to think that the best usage for beef tongue in Mexican cuisine was tacos de lengua, but that just goes to show you how little I know about tongues. Turns out I like tongue cemitas just as much as tongue tacos, if not more. A cemita is a class of Mexican sandwich with meat, avocado, white cheese, onions and some sort of red sauce, usually on a sesame seed roll. Regional variations abound.
Mextiza is a newish Mexican restaurant in Portland that has a popular older sibling, Autentica. Mextiza offers over 60 brands of tequila, and dishes that are indigenous to the many regions of chef Oswaldo Bibiano's native Mexico including Toluca, Sinaloa, and Hidalgo, among others. The sandwich highlight is the Torta Ahogado, slowly cooked sliced beef that's simmered in a red sauce and served with refried beans, onions and thinly sliced radish.