— from the kitchen of Carlos Garcia
A homemade torta brings everyone to the kitchen. Carlos Garcia always knows when it's time to make tortas. Before the bread is even toasted, someone is already asking if they're almost ready. It's one of those family meals that never lasts long because everyone wants seconds.
Carlos learned how to make tortas from his father, who believed that a good meal didn't have to be fancy to bring people together. As a kid, Carlos helped slice tomatoes, mash avocados, and warm the bread while his dad cooked the meat. Those afternoons in the kitchen became family traditions that he now shares with his own children.
"His secret is simple: toast the bolillo with butter and never skip the fresh avocado."
Every bite brings back memories of laughter, conversation, and time spent together in the kitchen.
Cook the fajita beef or ham in a skillet over medium-high heat until browned and cooked through; set aside.
Warm the refried beans in a small pot or microwave.
Butter the cut sides of the bolillo rolls and toast, cut-side down, in a skillet or on a griddle until golden.
Spread mayonnaise on one side of each roll and refried beans on the other.
Layer the meat and cheese on the bottom half; return briefly to the skillet, covered, until the cheese melts.
Top with avocado, tomato, lettuce, and pickled jalapeños.
Close the sandwich, press gently, slice in half, and serve.
From the family
The butter on the bread is key—it makes all the difference between good and great. Toast it until it's golden and crispy. And always use fresh avocado. Never skip that step.
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