On this very special episode of Una Mordida Tacos Tijuana, our host Chef Danny Betancourt went to “Carnitas Zapotlanejo” located at Av. Paseo del Guaycura, Guaycura. On this occasion he tried a torta ahogada with carnitas priced at $3.33 dollars ($60 pesos).

Torta Ahogada with Carnitas

This time, Chef Danny tried some carnitas (cuts of pork) but in a torta ahogada (drowned submarine sandwich) with pork skin, pork belly, pico de gallo, avocado salsa, and tomate salsa. All of this was served on a hard birote bread. This torta is accompanied by a fried bean taco as an extra. Chef Danny added that even though he was only going to rate one thing, his mouth was already watering just by looking at the dish.

Though he didn’t know how to grab it, when Chef Danny took his first bite he claimed that even though it was a little hard to eat, it was quite great. The pork skin and meat had a soft texture (created both by the cooking method and the broth in which the torta is drenched) with an intense, but balanced flavor.

The broth was made of tomato and a little bit of oregano that, according to our host, added a lot of flavor. Chef Danny advised people to ask for less broth or to have it served apart so that it can be added little by little, because the bread will get very wet and it will be hard to eat because it breaks down easily. Despite this, the flavor of the bread was quite good as its lower part was fried quite well. However, the upper part “couldn’t hold” and broke down due to the liquid.

The fried part reminded Chef Danny of “mini birotes” that can be found in Nayarit, which are quite crunchy and can be eaten as a snack. However, this torta is ideal for those with strong teeth because of how hard it is. This is why this torta gets a rating of 8.8.

Price: $3.33 dollars ($60 pesos)

Location:

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