Beef flank or skirt steak is pounded thin, breaded and deep-fried, slathered in a red sauce, and stuffed into a roll. This is the basic blueprint of the beast. From there, toppings can vary ...

For all the jamón, salchicha, and breaded skirt steak on the torta, it’s a wonder you don’t have to unhinge your jaw. Every bite tastes rich, slightly spicy, and fresh especially if extra ...