Eater LAのインスタグラム(eater_la) - 2月3日 08時23分

Next up in the Heat Week spotlight: A spicy Jalisco icon. The original recipe is simple: a birote salado spread with refried beans and stuffed with carnitas (in Jalisco, you’ll find other fillings, like hog’s maw, beef tongue, panela cheese, and shrimp), which is then drowned in a heaping ladle of tomato sauce. Next, the cook pours over salsa de chile Yahualica, a hotter, more vibrant regional variety of chile de árbol from Yahualica, Jalisco.
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The torta is then garnished with slivers of pickled red onion and a lime wedge. It’s one of the rare Mexican dishes, along with the aguachile, where lip-scarring heat is part of the dish rather than a condiment, and if it isn’t hot enough, ask the tortero to turn up the heat.
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In our profile link, a new map from @streetgourmetla on where to find the sandwich in its finest forms around LA.
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📸 Tortas Ahogadas La China, @mattatouille
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📝 @streetgourmetla

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