• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Mexico In My Kitchen
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
menu icon
go to homepage
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
subscribe
search icon
Homepage link
  • Home
  • About
  • Lent Season
  • Cookbook
  • Español
×

You are here: Home » Antojitos

Torta de la Barda

Published: Apr 22, 2014 · Updated: Jan 29, 2021 by Mely Martínez

JUMP TO RECIPE

It’s not easy to write about my hometown without sounding biased. I know that, like many cities in Mexico, it’s facing its own problems during these hard times, but there is something that Tampico has that no one can deny, a rich gastronomy. When you live abroad, or even in another state of Mexico, one of the things you miss the most is our local food. Our gastronomy is vast in seafood dishes, traditional dishes made with corn dough (called “antojitos”), and no one can forget the famous Torta de la Barda.

Tampico Style Sandwich | Torta de la Barda

Tampico Style Sandwich | Torta de la Barda

Many people will say that if you visit Tampico and don’t eat a Torta de la Barda, our famous local sandwich, it’s like you didn’t visit at all. Our food is a very important part of our culture, and when I go back to visit, my list of favorite places to eat is a long one. And Tortas de la Barda is on the top of that list.


A view of the Marine terminal and the many Tortas sellers along its fence.
Photos Courtesy of Google Maps and Tampico, Tamaulipas Government.

This sandwich has been sold in small stands settled along the brick fence of the Tampico Marine Terminal and next to the Train Station since the early 1930’s (“barda” means “fence” or “barrier”, that is “Tortas de la Barda” got its name). This started when Mr. José Ma. Bracamontes and his wife Silvestre Martinez, who owned a taco stand, decide to also sell this sandwich to the marine terminal and train station workers. The original sandwich hasn’t changed since then; the only variation is during Lent when the meat fillings were replaced with canned sardines.

Tampico | Torta de la Barda

Most of the population back then was Catholic and strictly followed their religious traditions. Within time and with the success of Mr. and Mrs. Bracamontes’ with the sandwich, their sons got involved with the business and later on started their own sandwich stands.

Nowadays the 3rd and 4th generations of the family still are in the sandwich business, and there are many other vendors offering this sandwich. Mr. Bracamontes wasn't a selfish person, so he didn’t mind people imitating his sandwiches. His motto, according to one of his sons, was: “The Sun comes up for everyone”.

In Mexico, Tortas are a type of sandwich made of crusty white bread rolls called “bolillo”, “telera”, “birote”, “pan francés”, or “pan blanco” depending on the region of the country. The sandwiches are consumed cold, grilled or hot pressed. Tortas are also known as “lonches”, a deviation from the English word “lunch”. It’s a popular meal between school children at recess time and workers for lunch due to their shape and size, which makes them convenient to carry.

How to make Torta de la Barda

JUMP TO FULL INSTRUCTIONS

DIRECTIONS:

Shredded Beef

  • Place the meat in a medium-sized pot with the onion and bay leaf, and cover with water. Cook on a low simmering heat until meat is tender and is easy to shred after cooled. This will take about 2 hours in a regular pot; if you use a pressure cooker, about 35 minutes. Once the meat is ready and shredded, season with salt. Set aside with the rest of the sandwich ingredients. (Please check the ingredients list below)
Torta de la Barda | Mexican Recipes

Pork Skin with green sauce

  • In a saucepan, bring the water to a boil. Add the chiles and green tomatoes, and simmer uncovered for 12-15 minutes. Drain, reserving ¼ cup of the liquid. (Please check the ingredients list below)
  • In a blender, puree the chiles, tomatoes, garlic and chopped onion, then add the reserved liquid if needed to get a saucier texture.
  • Heat the oil in a skillet, add the onion and fry, without browning, until soft. This will take about 2 minutes.
  • Add the blended sauce and fry over high heat, stirring from time to time, until reduced and thickened - about 6 minutes.
  • Add the pieces of pork rinds, season with salt to taste, and continue cooking over medium heat until the rinds are soft, about 5 minutes, depending on thickness and freshness of the pork rinds. Set aside to assemble the sandwiches/tortas.

Torta de la Barda | Instructions step by step

  • Once you have all your ingredients ready, slice open the bread and smear each side with refried beans. Place 2 slices of ham, 2 slices of pork cheesehead, and 2 slices of American cheese.
Torta de la Barda | Instructions step by step, quick and easy recipe
  • Top with the chopped or sliced onion and tomato. Then, add some slices of avocado, shredded meat and pork rinds in green sauce.
  • Finally, divide the crumbled cheese and cooked chorizo into the 4 sandwiches and fold/close it. Serve at room temperature with lots of paper napkins.

¡Buen provecho!
Mely,

What is your favorite sandwich?

Bibliography:

Gusta Usted Blog: The real history of the famous torta de la barda, October 4th, 2013. https://www.gustausted.com/2019/11/24/la-verdadera-historia-de-la-torta-de-la-barda-de-tampico-tamaulipas/

Wikipedia: The meaning of torta in Mexico. March 6, 2014. http://en.wikipedia.org/wiki/Torta

More recipes:

Mexican Sausage Sandwich
How to Make Red Pozole
Beef Birria Recipe

Tampico Style Sandwich

Mely Martínez
Tortas are also known as “lonches”, a deviation from the English word “lunch”. It’s a popular meal between school children at recess time and workers for lunch due to their shape and size, which makes them convenient to carry. 
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 2 hrs
Total Time 2 hrs 10 mins
Course Antojitos
Cuisine Mexican
Servings 4 SANDWICHES- TORTAS
Calories 980 kcal

Ingredients
  

For the Shredded Meat;

  • ¾ Lb. Flank Steak
  • ¼ of a white onion
  • 1 bay leave
  • 1 garlic clove.

For the Pork rinds in green salsa;

  • 1 cup of pork rinds
  • 4 to matillos
  • 1 jalapeño or more if you like spicy
  • 2 small garlic clove
  • 1 teaspoon vegetable oil
  • 1 Tbsp. of vegetable oil
  • salt to taste

The rest of the ingredients;

  • 4 Mexican bolillos small crusty rolls or French baguette bread cut into 5 inches long pieces.
  • 1 cup of refried beans recipe here
  • 8 Slices of Baked ham thinly sliced.
  • 8 Slices of Pork Cheese Head thinly sliced*
  • 8 Slices of American Cheese
  • ½ cup of tomato finely chopped or sliced.
  • ⅓ cup of white onion finely chopped or sliced.
  • 1 avocado cut in slices
  • 2 Mexican chorizos cooked fried and crumbled
  • ½ cup of Mexican Queso Fresco-Ranchero Cheese or any cheese that crumbles.

Instructions
 

Shredded Beef

  • Place the meat in a medium sized pot with the onion and bay leaf, and cover with water. Cook on a low simmering heat until meat is tender and is easy to shred after cooled. This will take about 2 hours in a regular pot; if you use a pressure cooker, about 35 minutes. Once the meat is ready and shredded, season with salt. Set aside with the rest of the sandwich ingredients.

Pork Skin with green sauce

  • In a saucepan, bring the water to a boil. Add the chiles and green tomatoes, and simmer uncovered for 12-15 minutes. Drain, reserving ¼ cup of the liquid.
  • In a blender, puree the chiles, tomatoes, garlic and chopped onion, then add the reserved liquid if needed to get a saucier texture.
  • Heat the oil in a skillet, add the onion and fry,without browning, until soft. This will take about 2 minutes.
  • Add the blended sauce and fry over high heat, stirring from time to time, until reduced and thickened – about 6 minutes.
  • Add the pieces of pork rinds, season with salt to taste, and continue cooking over medium heat until the rinds are soft, about 5 minutes, depending on thickness and freshness of the pork rinds. Set aside to assemble the sandwiches/tortas.
  • Once you have all your ingredients ready, slice open the bread and smear each side with refried beans. Place 2 slices of ham, 2 slices of pork cheese head, and 2 slices of American cheese.
  • Top with the chopped or sliced onion and tomato. Then, add some slices of avocado, shredded meat and pork rinds in green sauce.
  • Finally, divide the crumbled cheese and cooked chorizo into the 4 sandwiches and fold/close it. Serve at room temperature with lots of paper napkins.

Notes

• Pork Cheese head has a milder flavor in Mexico.Here in the States the FUD brand is found at Latin markets. But if you don’t find the Mexican version, don’t buy the American since it taste completely different.

Nutrition

Serving: 1gCalories: 980kcalCarbohydrates: 40gProtein: 69gFat: 59gSaturated Fat: 25gPolyunsaturated Fat: 4gMonounsaturated Fat: 21gTrans Fat: 1gCholesterol: 213mgSodium: 3667mgPotassium: 1162mgFiber: 9gSugar: 6gVitamin A: 1131IUVitamin C: 27mgCalcium: 643mgIron: 6mg
Tried this recipe?Let us know how it was!
  • Cod Crispy Fish Tacos [Pescadillas]
  • Homemade Beef Tamales Recipe
  • Shredded Pork in Achiote Sandwich
  • Black Bean Tostadas
« Mexican Bolillos: Crusty Rolls
Steak Quesadilla Recipe »

Reader Interactions

Comments

  1. Jennifer R Ray

    September 04, 2020 at 12:11 pm

    5 stars
    In late 1990 I spent a few months held over in Tampico where I had the pleasure of eating these Tortas made by a vendor as well as the street corn! We actually slept on the beach just below the Villa del Mar. I've tried to replicate these Foods at home and I cannot and I am absolutely thrilled to have found this recipe knowing that you are from there!

    Reply
    • Mely Martínez

      September 04, 2020 at 4:27 pm

      Hello Jennifer,
      I hope you can find most of the ingredients in your area. Look at Latin stores for their cold meats. They usually carry Mexican brands.

      Reply
  2. jorge a sanchez p

    January 11, 2016 at 4:35 pm

    deliciosas

    Reply
  3. Byte64

    April 29, 2014 at 8:38 am

    Me diste un hambre fatal Mely!

    Un abrazo
    Tlaz

    Reply
  4. Lisa Nottoli

    April 28, 2014 at 3:49 am

    Thank you for posting recipes from Tampico. It is where my Dad is from and my family lives there. It brings back great memories to me. Yummy memories.

    Reply
  5. Nammi

    April 23, 2014 at 11:19 am

    thats one big mouthful

    Reply
  6. Nadiah Saeed

    April 22, 2014 at 3:42 pm

    Mi mama me contaba que lo que paso antes de que empezaran a vender las tortas, fue que los dueños usaron lo que les quedaba de los guisos de los tacos, y empezaron a vender las tortas usando los guisos como relleno. Las tortas gustaron tanto y se hiceron tan populares que dicidieron incluirlas en el menu del puesto, y asi fue como las empezaron a vender. Sera cierto o no ve tu a saber, pero que sabrozas son!!!!

    Reply
    • Mely

      April 22, 2014 at 6:34 pm

      Hola Nadiah,

      Eso pense yo sobre los ingredientes de la torta, pero lo que cuenta el hijo de los creadores de la torta es diferente. Creo que se llevarón la la tumbamas detalles que no sabemos. Eso si, como tu dices muy sabrosas!

      Saludos!

      Reply
    • Nora

      April 23, 2014 at 3:18 pm

      No creo sea así Mely... Ay! como se me antojó la torta al ver tus fotos!

      Besos

      Reply
  7. Catherine

    April 22, 2014 at 2:25 pm

    Beautiful and delicious! All the flavors I love.

    Reply

Leave a Reply & Rating Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Primary Sidebar

ABOUT ME

Mexico in my kitchen | Mely Martinez

Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.

Read more...

ORDER YOUR COPY NOW!

Mexican Cookbook
The Mexican Home Kitchen Cookbook

Taco Recipes

  • Taco Toppings
  • Ancho Pepper Shredded Beef for Tacos
  • Tacos Arabes Recipe
  • Papas con Chorizo

Salad Recipes

  • Raw Nopales Salad
  • Fresh Corn Salad with Purslane
  • Mexican Chicken Salad
  • Hearts Of Palm Salad

AS FEATURED IN:

Footer

About

ABOUT
PRIVACY POLICY
USER SERVICE AGREEMENT
ACCESSIBILITY STATEMENT

Newsletter

SIGN UP FOR EMAILS AND UPDATES!

Follow / Contact

FACEBOOK
INSTAGRAM
PINTEREST
CONTACT

COPYRIGHT © 2022 · MEXICO IN MY KITCHEN