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Torta de cecina y quesillo @ Karina's

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Torta de cecina y quesillo @ Karina's

Melanie Wong | Mar 10, 2003 09:54 PM

Sunday afternoon I stopped at Karina's in Petaluma to grab a quick bite and some tres leches cake for later. I'd not tried the tortas or breads yet, and this was as good a time as any.

The tortas are pre-made, wrapped in plastic and held in the refrigerator case. When you order (from a list of some 8 or so combos), it's toasted on the flat top and pressed a bit. The cheese (genuine quesillo from Oaxaca) melts and the crust of the freshly baked football-shaped bollilo gets toasty and crunchy. The cecina was cut in thinnish large slices and was a little hard to bite through. I think I'll have the milanesa or jamon next time.

The tres leches cake was as good as ever, per Ruth's post. I've been sampling this Latin American cake at different bakeries and this is still my favorite version. The thick custard really makes it, and the cake is richer and more eggy than others. The bakery has just introduced a strawberry version, but I haven't tried it yet.

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