Sur le même thème

43 Commentaires

  5. Ohhhhh. As a tapatía my first reaction to the picture was to cringe and wanting to go “uhm, actually” but as soon as I heard it was with cochinita pibil, I knew this wasn’t a 100% extra traditional torta ahogada.

    Répondre

  7. Sour oranges from Spain? i have 16 years living here in Spain and i've never seen the sour oranges, nobody uses, in the super market you don't see it, where are the sour oranges? i asked to my mother in law and her friends, even to the neighbors and nobody know what i am talking about.

    Répondre

  24. In Guadalajara where this sandwich comes from they don't put the lettuce and tomato also the bread the use there is best for this type of sandwich its like a rustic sourdough baguette which is hard and remains a little hard even after* edit* drowning in tomato consume!!!!

    Répondre

  26. Dont, nice cooking show and all, but no, thats just a torta with a lot of sauce, a torta ahogada is not even about the filling (carnitas traditionally), but about the bread, its not a regular one, its call "birote salado", which is a type of bread that is a bit crispier and hard to chew than regular "torta" bread, so no, you just butchered a local dish from Guadalajara Mexico, the only place that somehow has the conditions to make that type of bread.

    Répondre

  39. This looks good, but that is not the correct bread; he needs to use Birote Salado. The only thing I see that was correct was the pork and onions and the drenching of the salsa.

    Répondre

  42. One of my favorite chefs, I’ve been going to his restaurant for years. I absolutely love Clavel, it’s my favorite restaurant in Baltimore. Bomb food (not pricey) & Bomb drinks especially the Santa Sandia. It’s a whole vibe.

    Répondre

Laisser un commentaire

Votre adresse de messagerie ne sera pas publiée.


*