A tortas ahogados is translated as “drowned sandwich” and drowned it was amigos. These come out in plates covered in plastic, so they can just remove the plastic and reuse the plate….ewwww but what are you going to do? I chose the pork sandwich and they served it with some pickled red onions, a tomato sauce (the drowned part) and a SPICY tomato/red onion sauce. Now I like to think I can handle spicy dishes and this proved me so wrong. Made with Chile de Arbol Peppers, my mouth was on fire but yet I kept drenching the sandwich in more spicy sauce! I’m such a glutton for spicy punishment. At the end of the day, I have to say this was a great local food experience and I really enjoyed the sandwich. It’s so different and delicious and I’m happy I got to have this brief food moment during all the craziness.

More kismetness (yes that’s a word) ensued. While I was waiting on plane after plane this week, I got to menu plan for the next few weeks and I came across Mexican Tortas with Black Beans and Chorizo recipe from the chef I grew up watching on PBS, Rick Bayless. I decided to continue my tortas kick and I’m glad I did. With the goat cheese, avocado, black beans and chorizo this was a stunning little sandwich. It was a little mushy so I did add corn chips to it for crunch.

I’m testing recipes again this week, including one that might be the new diva in my life, Milk Braised Pork Shoulder with Semolina Gnocchi. I’ll let you know how it goes…