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.
Celery seeds are the tiny dried seeds of the celery plant with good celery flavour. Useful for adding to soups and stocks.
