Austin Daily Press
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The Torta Lineup
The O.G
Toasted telera roll stuffed with black forest ham, grilled onions, spicy ranch, and a mix of Cheddar, Monterrey Jack, and Swiss. Add a fried egg and turn it into the breakfast sandwich.
The Edward
Vegan. Torta hero. Edamame fritters stacked on a toasted telera roll with smashed avo, pickled fresnos, onion, ginger-peanut sauce, jalapeño-mint chimichurri, and red cabbage.
The Cuban
Cuban adp-style: pork belly carnitas and black forest ham layered with pickles, aioli, spicy mustard, and three-cheese melt, all pressed into a toasted telera roll.
The Lucille
Banh mi–inspired torta with an ADP kick: lemongrass-braised pork shoulder with cucumber, escabeche, onion, sambal aioli, ginger chimichurri, and red cabbage on a toasted telera roll.
The Canadian Tuxedo
Tomato-chipotle braised chicken layered with a black pepper–maple vinegar glaze, aioli, pickles, and a three-cheese melt.
The Deville
A flavor bomb in a bun. Tomato-chipotle braised chicken, crispy plantain tostone, and grilled pineapple loaded up with poblano queso blanco, ginger chimichurri, queso fresco, and red cabbage.
The Classic Torta
Chicken tinga on a toasted telera roll with black bean refritos, smashed avo, pickled onion, and queso fresco. Swap the chicken for pork belly carnitas or tempeh–cauli “chorizo.”.