In this case the bread of choice is Telera, which at first seems softer than the French influenced Bolillo but has a chew that makes for a sturdy sandwich even when filled with fried cutlets like milanesa. Shredded lettuce, sliced tomato and beef are familiar territory for any gringo and I think everyone who enjoys eating at all, is down for a buttered roll. Case in point, the chorizo and sliced jalapeno on the bottom is off set by the mayonnaise slathered on top. If there ever was a gateway drug for Mexican food for the wary Westerner, it would have be the torta. We should be thankful that in the interest of good sandwich composure and the health of their customers La Torta Loca matches these bold flavors and indulgent ingredients with a measured reserve in quantity this is no CarlвЂ™s Jr commercial, there is just enough meat there. Almost like the torta version of a bacon cheeseburger, this sin ridden sandwich blends the bite of salted and spiced sausage to skirt steak, whatвЂ™s the problem? Perhaps my arteries but tortas are more fun when you have one on your вЂњXвЂќ day, and looking at this menu, there is no shortage of indulgent combinations. The pierna, a spice rubbed roasted pork leg is a torta staple and was highly recommended by Rajas but I just couldвЂ™t keep myself from doing yet another dance with the Asada and Chorizo torta. I think owner Tony RajasвЂ™ culinary trainingВ in Puebla may have something to do with that. But damn if I donвЂ™t love a dark horse contender, a torta joint that falls just below the radar of chowhound or LA Weekly round ups вЂ“ give up a warm round of applause to La Torta Loca, the best torta joint in downtown you probably have never heard of.ДЇor all the talk lately about Pre Colombian Mexican, I still canвЂ™t bring myself to not throw down my dime on some swine. The diversity that is capable in this sandwich medium, coupled with a friendly price tag mean impeccable choices from the iconic taqueria King Taco, Torta specialist Gallo Giro, gourmet game changer like CookвЂ™s Tortas and the always crowded, uber generous with the meat and moves like an In N Out line on crank, Grand Central Market stand вЂ“ Tacos y Tumbras, and that just scratches the surface. Most importantly there are tons of amazing tortas in Los Angeles.

Four kinds of bread come into play, there is a wet version that looks like a Chicago classic Italian Beef sandwich dunked in Cincinnati style Chili, and an origin story that ties into one of the greatest artists and inventors of the Western World: Leonardo DaVinci.

serve with extra salsa & guacamole (if there's any left still!).Calling a torta a вЂњMexican version of a sandwichвЂќ is akin to calling Mexican food вЂњanything with salsa on itвЂќ there is just so much to the stuff.

close sandwich, press down & cut in half.

sprinkle cheese on beans, if using, & top with carne asada, lettuce, salsa fresca & hot sauce, if using.

spread one half of the bolillos with guacamole.

cut carne asada into small pieces or strips.

while the meat is resting slice bolillos in half & toast for 4 minutes.

in a large skillet or on a bbq cook steaks until light brown on the outside & still slightly pink in the middle - carne asada should not be dark brown & charred.

i'd suggest bring out the salsa now & hav some tortilla chips for dipping while waiting for the rest of the meal.

about 20 minutes before you're ready to cook the meat combine guacamole ingredients with a electric mixer until smooth.start by making the salsa fresca combine all salsa ingredients & chill for an hour.

Torta de azada