Baron von BeeGee
Beer Bully
This thread isn't a recipe, but more of a relation of a Mexican culinary experience (the good kind). For lunch on Monday my SIL brought tortas ahogadas to the house. They're basically a chopped pork sandwich on a sourdough crusty roll and one of the famous foods of Guadalajara. Of course, chopped pork on a sourdough crusty roll by itself isn't sufficiently Mexican, so you add ladles of caldillo (similar to tomato sauce), hot sauce to taste, slightly pickled white onions, and a squeeze of lime. The sandwich is eaten with a spoon and if you're unable to spoon through the previously crusty sourdough roll you haven't added enough caldillo to soak it sufficiently. For this reason, it's eaten from a bowl, not a plate.
We (well, I) washed them down with an Indio which is a very basic Vienna-style lager. Nothing superb, but quite quaffable.
Here is my SIL demonstrating the proper technique for adding caldillo to a torta ahogada:
Here is my completed torta ready for consumption:
I'll add more updates if I get anymore interesting photos of food or anything else, for that matter.
We (well, I) washed them down with an Indio which is a very basic Vienna-style lager. Nothing superb, but quite quaffable.
Here is my SIL demonstrating the proper technique for adding caldillo to a torta ahogada:
Here is my completed torta ready for consumption:
I'll add more updates if I get anymore interesting photos of food or anything else, for that matter.