Fence cake
The person who prepares the cake of the fence most similar to the original is not of Mexican origin or Texan, but is born in Honduras. Although it is originally from Tampico, it is common for those who travel to various cities in Texas, in the United States, to find some variant of the torta de la barda and others, although very few, do not ask for anything from those in the port and even the iron escuis offer you to pass each bite. Chema and Adán are a couple of Tampiqueños who made a trip to Texas to get out of the routine, so walking in the north of Houston they found an establishment that was an explicit reminder of their city, just read the name, "Tacos y Tortas Tampico". The name of the business is on the top of a "food truck", which on one side has the image of a beach palm tree and on the other a caricatured crab, like any establishment of this traditional food installed in the south of Tamaulipas.
"The first surprise was the bread, the cake was made with French bread (as they call it in Tampico), instead of the bread they make cakes with here in Texas, which they tell you is a cake on a bread like for hot dogs, so it's not the same," Adán explained. With the curiosity that the moment warranted, they ordered two cakes to eat at that moment and the first thing they did was look at the ingredients. "The flavor was good, because there were two ingredients that change a little compared to those of Tampico, which is the much drier cheese and the beans, which instead of refried black beans, are refried berries; The chicharrón is not like the traditional concha pork rind, but the sauce tastes very good," said the Tampiqueño.
Adán said that in Texas, where Mexican and Latin food restaurants abound, as well as replicas of tortas de la barda, it is the cake most similar to the original, which is sold daily by hundreds or perhaps thousands in the southern conurbation of Tamaulipas. But their surprise was even greater when they learned that the person who prepares the cake of the fence most similar to the original is not of Mexican origin or Texan, but is born in Honduras.
Ingredients
6 green tomatoes 1 garlic clove 2 green chiles 1/2 cup water 2 tbsp oil 1 bay leaf 1 tablespoon dried thyme 100 g chopped pork rinds salt to taste
Torta
1 tomato, chopped 1/4 onion, chopped 4 bobbins 1/4 cup ground beans 8 thin slices of leg ham 8 thin slices of yellow cheese 8 thin slices of pork cheese 1 avocado, sliced 1/2 cup beef, cooked and shredded 100 g crumbled white cheese 150 g fried chorizo
Procedure
Blend tomatoes, garlic, green chiles, and water. Heat the oil in a pot and fry the sauce; add bay leaf, thyme and pork rinds; cook for 15 minutes. Remove the bay leaf, season with salt and set aside. Cakes Toss the tomato with the onion. Cut the bobbins horizontally at one end, taking care not to separate the halves on one side; Remove some of the crumbs and spread the ground beans on them. Place 2 slices of ham and 2 slices of yellow cheese on each bun, 1 teaspoon of tomato mixed with onion and top with 2 slices of pork cheese. Distribute avocado, shredded beef, pork rinds in green sauce, crumbled queso blanco, and fried chorizo among the bolillos. Cover the cakes and serve.
The person who prepares the cake of the fence most similar to the original is not of Mexican origin or Texan, but is born in Honduras. Although it is originally from Tampico, it is common for those who travel to various cities in Texas, in the United States, to find some variant of the torta de la barda and others, although very few, do not ask for anything from those in the port and even the iron escuis offer you to pass each bite. Chema and Adán are a couple of Tampiqueños who made a trip to Texas to get out of the routine, so walking in the north of Houston they found an establishment that was an explicit reminder of their city, just read the name, "Tacos y Tortas Tampico". The name of the business is on the top of a "food truck", which on one side has the image of a beach palm tree and on the other a caricatured crab, like any establishment of this traditional food installed in the south of Tamaulipas.
"The first surprise was the bread, the cake was made with French bread (as they call it in Tampico), instead of the bread they make cakes with here in Texas, which they tell you is a cake on a bread like for hot dogs, so it's not the same," Adán explained. With the curiosity that the moment warranted, they ordered two cakes to eat at that moment and the first thing they did was look at the ingredients. "The flavor was good, because there were two ingredients that change a little compared to those of Tampico, which is the much drier cheese and the beans, which instead of refried black beans, are refried berries; The chicharrón is not like the traditional concha pork rind, but the sauce tastes very good," said the Tampiqueño.
Adán said that in Texas, where Mexican and Latin food restaurants abound, as well as replicas of tortas de la barda, it is the cake most similar to the original, which is sold daily by hundreds or perhaps thousands in the southern conurbation of Tamaulipas. But their surprise was even greater when they learned that the person who prepares the cake of the fence most similar to the original is not of Mexican origin or Texan, but is born in Honduras.
Ingredients
6 green tomatoes
1 garlic clove
2 green chiles
1/2 cup water
2 tbsp oil
1 bay leaf
1 tablespoon dried thyme
100 g chopped pork rinds
salt to taste
Torta
1 tomato, chopped
1/4 onion, chopped
4 bobbins
1/4 cup ground beans
8 thin slices of leg ham
8 thin slices of yellow cheese
8 thin slices of pork cheese
1 avocado, sliced
1/2 cup beef, cooked and shredded
100 g crumbled white cheese
150 g fried chorizo
Procedure
Blend tomatoes, garlic, green chiles, and water. Heat the oil in a pot and fry the sauce; add bay leaf, thyme and pork rinds; cook for 15 minutes. Remove the bay leaf, season with salt and set aside. Cakes Toss the tomato with the onion. Cut the bobbins horizontally at one end, taking care not to separate the halves on one side; Remove some of the crumbs and spread the ground beans on them. Place 2 slices of ham and 2 slices of yellow cheese on each bun, 1 teaspoon of tomato mixed with onion and top with 2 slices of pork cheese. Distribute avocado, shredded beef, pork rinds in green sauce, crumbled queso blanco, and fried chorizo among the bolillos. Cover the cakes and serve.
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