Cafe Madrid ★ 4.0
Cafe Madrid in Guadalajara is the Avenida Juarez breakfast diner since 1955, a Centro favourite for huevos divorciados and chilaquiles under 150 pesos.
Try: Huevos divorciados
History
Torta jalisciense is a Guadalajara variation on the torta that emerged in the mid-20th century, distinguished from torta ahogada by being served dry and oven-baked rather than drowned. The bread is the same birote salado, the canonical Tapatio sourdough roll. Fillings are pressed and the whole sandwich is baked or griddled until crisp on the outside, soft inside. Cafe Madrid on Avenida Juarez and Los Bisquets Bisquets Obregon on Avenida Vallarta serve canonical versions.
Common allergens: Wheat, Eggs (milanesa)
Make it at home
Ingredients
- 4 birotes salados (or thick-crusted French rolls)
- 400 g pork loin, cut in 4 cutlets, pounded thin
- 2 eggs, beaten
- 1 cup fine breadcrumbs
- Oil for frying
- 1 cup refried beans
- 1 ripe avocado, sliced
- 2 tomatoes, sliced
- 1 white onion, sliced
- Pickled jalapenos and Mexican crema for serving
Method
- Dredge the pork cutlets in beaten egg then breadcrumbs.
- Fry the milanesas in hot oil 2 minutes per side until golden.
- Slice the birotes open and spread the bottom with refried beans.
- Layer with milanesa, sliced avocado, tomato and onion.
- Close the sandwiches and griddle or bake in a 200 C oven 5 minutes until crisp.
- Serve hot with pickled jalapenos and Mexican crema.
Tip from the editors. The birote is essential: anything softer and the sandwich will not hold the crisp-outside-soft-inside contrast.
This is the TableJourney editorial recipe, modelled on the canonical bistro / counter version. The first place to try the dish in its city of origin is below.
Where to eat torta jalisciense
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