Home Cooking 2

Jalisco side

gksilberman | Oct 26, 2011 09:52 AM

I had lunch at a taqueria yesterday. A remarkable ceviche tostada, then a torta ahogada that just blew me away. The torta was accompanied by a dish that had sliced jalapeno, sliced red onion, plenty of oregano and some acidic liquid. It was endorphin inducingly hot and a great accompaniment to the torta. I found plenty of sites that discuss the torta ahogada and nothing about the side. Anyone know anything about this? The basics were easy to discern, but I'd like to know if there are any subtlies that I am missing.

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