Husband and wife team, Mario & Allegra Perez, met when they began working together in an Italian restaurant in Santa Monica in 2000. It was Mario’s dream to bring traditional dishes from his hometown of Gudalajara to Los Angeles. In 2008, they started their first restaurant, Tortuga Bay, which is famous for its unique Torta Ahogada and Barbacoa Tacos. You no longer have to travel 1297 miles to Guadalajara to enjoy authentic food from the region – we have brought Guadalajara to you!

 

Our Torta Ahogada (Drowned Sandwich) is made with our fresh-baked crispy sourdough bread stuffed with carnitas and refried beans and is then “drowned” in a mild tomato salsa and topped with our famous, incredibly spicy Chile de Arbol salsa. You choose the level of heat you want by asking for your Torta to be mild, medium or spicy!

A Torta Ahogada (Drowned Sandwich), is a typical dish from the Mexican state of Jalisco, particularly in the city of Guadalajara. Although it is popular in some other parts of Mexico, it is more popular in Jalisco than anywhere else. It is called "drowned" because the sandwich is submerged totally or partially in a sauce made primarily of a dried chili pepper called Chile de Arbol. Less spicy versions of the sandwich, made with a tomato-based sauce are also available.

 

Tortas Ahogadas are made with birote bread (also called bolillo) characteristic of the region. Specifically, it is made with birote salado, which has a thick, crunchy crust and softer interior which is more salty than sweet. The consistency of the bread permits the sandwich to be submerged in sauce without crumbling or dissolving. The bread is sliced open on one side and the sandwich is filled with chopped, fried pork. Fillings of chicken, bean and cheese are sometimes available. The sandwiches are served with onion rings, radishes, avocados and chili peppers.

La torta ahogada o torta bañada es uno de los platillos mas típicos y representativos del estado de Jalisco México, particularmente de la ciudad de Guadalajara; aunque su popularidad se ha extendido a diferentes regiones del país.

 

Hoy en día se acostumbran de las siguientes maneras: "con pura salsa", esto es con todos los ingredientes, menos el chile; "con todo", que se sirve agregando un poco de chile, en el exterior o interior de la torta, y posteriormente la salsa para que no quede tan picosa; y "ahogada" o "medio ahogada", en que se sumerge la torta por completo o solamente la mitad, según sea el caso, en el chile, y después se le agrega la salsa.

 

Las tortas ahogadas se elaboran con un pan conocido como "birote" o "birote salado", que es característico de la región, cuya consistencia es más densa que el pan bolillo normal, y por lo tanto mas crujiente en la capa externa y menos permeable, y su interior más firme, con un sabor ligeramente agrio debido a una fermentación un poco mas larga, lo que permite sumergirlo en distintas salsas sin perder su consistencia. Dicho birote salado se rellena de carnitas estilo Tepatitlan (carne de puerco en trocitos, frita en manteca de cerdo o aceite), además de pure de frijoles refritos untados en el interior del pan, para luego cubrir todo o sumergirlo en salsa picante de chile de Yahualica seco, conocida simplemente como salsa de chile de arbol de Yahualica Jalisco, México seco, vinagre y ajo, y posteriormente se agrega la salsa de jitomate. Se acostumbra también agregar rebanadas de cebolla desflemada (sumergida en limón).

147 W. Manchester Blvd. Inglewood, CA 90301

310.671.8000

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