<p><span style="color: rgb(0, 0, 0)">It is not hubris to say you have the best tortas in town when you have been serving them for almost 90 years. Tortas La Texcocana has been handing out delicious sandwiches since the early 1930s – their longevity suggests an unsurpassable skill for sandwich-making. As you walk into the 10-square-meter deli, <em>teleras</em> (buns) and pickled peppers call out to be assembled by the<em> tortero</em>, José Balseca.</span></p><p><span style="color: rgb(0, 0, 0)">In a city where tortas have grown gargantuan over the years, the </span><a target="_blank" rel="noopener noreferrer nofollow" class="text-[#781e2a] underline" href="https://culinarybackstreets.com/cities-category/mexico-city/2017/tortas-la-texcocana/"><span style="color: rgb(17, 85, 204)"><u>La Texcocana</u></span></a><span style="color: rgb(0, 0, 0)"> version has remained the same manageable size since 1936. The place is such an outlier now that their teleras have to be special-made. They still serve the famous sardine and cheese tortas the founder was selling in the 1930s. But the fillings now include <em>bacalao</em> (cod), <em>carnitas</em> (pork) and, our favorite, avocado.</span></p><p><br></p>

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<p><a target="_blank" rel="noopener noreferrer nofollow" class="text-[#781e2a] underline" href="https://culinarybackstreets.com/stories/mexico-city/la-casa-del-pavo-6"><span style="color: rgb(0, 0, 0)">Open since 1901, this Centro Histórico staple</span></a><span style="color: rgb(0, 0, 0)"> has had its share of moments in the spotlight. It appeared in the opening scene of Alfonso Cuarón’s much lauded 2018 movie <em>Roma</em>, and legend has it that Fidel Castro invented the Cuban sandwich here: a mix of turkey, ham, and cheese. But the true star is, as the name implies, the turkey, best enjoyed in the iconic torta. The recipe, unchanged over decades, includes all sorts of turkey parts – neck, leg, breast, cooked with spices that include clove and pepper – to ensure rich flavors and textures. Served on a classic telera and topped with a creamy avocado salsa, it’s reason enough to come back over and over. Should you want to expand your horizons, try the turkey tacos or the restorative consommé.</span></p>

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<p><span style="color: rgb(0, 0, 0)">It was 1892 when Armando Martínez started selling tortas in downtown Mexico City. His talent for carefully placing the ingredients between two slices of bread earned him the reputation of creating the “<em>torta compuesta</em>” (composed torta) and a special place in street food history. While many debate whether Armando actually created the torta, his legacy cannot be denied. These days, his offspring keep tradition alive at three locations – one in Cuauhtémoc and two in Del Valle – with hearty tortas and family-friendly vibes. Highlights include the pork al pastor and the chicken milanesa with quesillo, dressed with guacamole and pickled carrots and onions. Those with a healthy appetite should order the iconic – and gut busting – Armando, made with ham, adobo pork leg, chorizo, milanesa, and cheese.</span></p>

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<p><span style="color: rgb(0, 0, 0)">From the outside, Los Güeros looks like any other casual Mexico City eatery. A&nbsp; quick look at the plancha inside, however, and you’ll sense something special is happening here. Güero himself (owner Genardo Aburto) and a fellow chef generously stuff tortas with ingredients like milanesa, adobo chicken, or – the house favorite – <em>pierna</em> (pork leg). The true magic? The add-ons: beans, avocado, onion, tomato, and chili, resulting in a flavor-packed torta with a satisfying crunch.&nbsp; Open for more than 52 years, Los Güeros also doles out specialty tortas like the Argentina (with milanesa, chorizo, and cheese) or the Italiana (with ham and three types of cheese), as well as hot dogs, burgers, and a couple of taco options.</span></p>

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<p><span style="color: rgb(0, 0, 0)">Founded by Colima-born Leopoldo Sánchez, this beloved spot opened its doors in 1960 and remains a family-run enterprise, now with three locations. While its extensive all-day dining menu offers everything from breakfast specialties like pancakes and chilaquiles to fried chicken and tampiqueña-style steak, it is the tortas that have turned it into a Mexico City legend – while honoring Don Polo’s original enterprise: a torta and juice stand. Torta options range from the simple, like avocado with quesillo, to the elaborate, like carne asada with chilaquiles, all served hot off the plancha.&nbsp;</span></p>

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