Torta ahogada

tortas ahogadas

A torta ahogada is a typical dish from the Mexican state of Jalisco, particularly in the city of Guadalajara. Although it is popular in some other parts of Mexico, it is most popular in Guadalajara. It is called "drowned" because the sandwich is submerged totally or partially in a sauce consisting of vinegar, cumin, and a dried chili pepper called chile de árbol. Less spicy versions of the sandwich, made with a tomato-based sauce, are also available. Tortas ahogadas are made with birote bread, characteristic of the region. Specifically, they are made with birote salado (Mexican sourdough bread), which has a thick, crunchy crust and softer interior, which is more salty than sweet. The consistency of the bread permits the sandwich to be submerged in sauce without crumbling or dissolving (which usually happens if using bolillo), so it's crunchy and moist at the same time. Legend has it that when the French invaded Guadalajara in 1864, a French Sergeant, Camille Perrault, wanted to teach the Guadalajarans how to make French bread, but didn't have any yeast. The warm, wet climate enabled him to make sourdough, however, so what they ended up with was Jalisco's unique birote bread. The name "birote" originated because it was the closest approximation to the pronunciation of "Perrault" by Mexicans at the time.

Source: Wikipedia