Before now, I had never even looked at the torta menu at Taco Joint. Why do that when their tacos are so consistently great? Turns out the tortas are worth checking out.
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L' Patron's torta is filled with exceptionally juicy hunks of chicken, which have nice char marks from the grill. A heap of crunchy lettuce adds texture, while some creamy refried beans help keep everything together.
The ground meat is then flattened into thin disks, breaded, and cooked in fat on the griddle until crisp all over. The flavor and texture is gyros meets sausage meets smash burger meets breaded pork tenderloin meets schnitzel.
I promise to eventually sample the rest of Chapala Tianguis's menu for Chicago Tacos, but the carne asada torta is a good reminder Tianguis' grilled steak prowess.
Las Aadas is a favorite in the northwest neighborhood for its late hours and made-on-the-spot Mexican cuisine. It's hard to go wrong with anything on the menu, but for the purposes of this blog, we'll stick to the torta menu.
A Sandwich a Day: Egg and Chorizo Torta from Tortas Frontera in O'Hare International Airport, Chicago
Rick Bayless, the respected patron of haute Mexican cuisine, has plenty of well deserved achievements and accolades in his trophy case. And he can add another for this egg and chorizo torta ($9) at his Tortas Frontera restaurant in Terminal 1 (near gate B11). While eating it, I was actually glad to be subjected to a one-hour layover in O'Hare airport.