Torta Cantinera
Mexican torta on sourdough bread with pasilla and ancho chilies, melted Galician Arzúa-Ulloa cheese, refried beans and our house dressing. Creamy, rich and full of flavor.
Dish story
Mexican tortas are an essential part of the country's popular food culture, particularly in Mexico City, where sandwich shops, markets and traditional eateries have developed countless combinations of bread, stews, chilies and cheese. The city's cantinas also have a rich tradition of informal food and dishes made for sharing. Our Torta Cantinera draws inspiration from this culinary heritage of bold flavors and generous preparations, rather than following a single historical recipe.
Cutzamala version
At Cutzamala, we reinterpret the Mexican torta by combining pasilla and ancho chilies with melted Galician Arzúa-Ulloa cheese, refried beans and our house dressing, all served between slices of sourdough bread. The dried chilies bring depth and fruity notes, while the melted cheese adds a rich, creamy texture. A combination of Mexican and Galician ingredients that gives this traditional sandwich a distinctive personality.
Main ingredients
Arzúa-Ulloa cheese is a traditional Galician specialty protected by a Designation of Origin. Made from cow's milk, it is known for its soft, creamy texture, delicate dairy aroma and subtle buttery notes. Its excellent melting qualities make it ideal for our Torta Cantinera, adding richness and balancing the intensity of the pasilla and ancho chilies without overpowering their flavors.
