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Torta Ahogada

luckyfatima | Jan 25, 201102:05 PM

I read about this on the Los Angeles Board Digest and I want to try one:

"A torta ahogada is a classic dish of Guadalajara, "part tradition, part rite of passage," explains losangelicioustimes. "The hefty sandwich involves a thick sourdough-ish roll called a birote salado, which is filled with stewed pork and a thin layer of beans, topped with pickled onions, then literally drenched in red sauce. The last detail is the most important, as the sauce is a careful composite of two other sauces: one mild tomato and the other a searing chile de arbol salsa, which is reminiscent of Tapatio on steroids." The customers themselves decide the ratio of the sauce. Most go for "mita y mita"—a lip-tingling blend of both sauces. The masochistic may opt for all ultraspicy sauce."

I called Los Jaliscienses (Guadalajara is in Jalisco state) and I was really hoping they would have it on the menu, they have good tortas and a wide variety of meat options, too. But alas, no. They don't have the torta ahogada.

Does anyone know of any place in Austin that has this torta ahogada on the menu?

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