The torta, simply a Mexican inspired sandwich, traces its roots of influence to similar dishes from various other countries. The main differentiating component of tortas, which are etymologically similar to tortillas, is the bread, which is referred to as either a telera or bolillera, both of which are soft on the inside with a crunchy or flakey outside. The ideal bread is defined by “having enough texture to hold up, being soft enough to bite and large enough to contain a plethora of ingredients” (“History”). The bread, which resembles a French baguette is evidence of the French influence on tortas and could have been made present during France’s 1860s occupation of Mexico.