{"id":61532,"date":"2022-09-24T00:01:07","date_gmt":"2022-09-24T06:01:07","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=61532"},"modified":"2026-04-06T14:21:20","modified_gmt":"2026-04-06T20:21:20","slug":"don-tortas-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=61532","title":{"rendered":"Don Tortas – Albuquerque, New Mexico"},"content":{"rendered":"
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Don Tortas on Central Just East of San Mateo<\/figcaption><\/figure>\n

A survey<\/strong> <\/a>of 2,000 Americans conducted by French\u2019s Mustard in celebration of National Sandwich Day (November 3, 2021) revealed that 66-percent of Americans put between three and six condiments on their sandwiches, 44-percent of respondents believe condiments belong on both buns while 57-percent believe the most important part of a sandwich is the meat.\u00a0 French’s poll revealed the cheesesteak is the most popular sandwich in America followed by the hamburger (which many people would argue is not a sandwich), barbecue pulled-pork sandwich, Italian and Reuben.\u00a0 Had the survey polled Americans as to what sandwiches were on the ascent–those growing quickest in popularity–two sandwiches would have risen to the top.
\n<\/span><\/p>\n

Both of those sandwiches owe their genesis to French colonial rule.\u00a0 First is the banh mi, a culinary fusion of two cultures: France and Vietnam.\u00a0 A banh mi is an airy, crunchy French-styled baguette stuffed with a combination of meats, vegetables and other condiments. A melange of different textures and temperatures, b\u00e1nh m\u00ec has an off-the-chart flavor profile: salty, sour, savory, sweet, and aromatic all simultaneously! As it has grown to become a staple in Vietnamese cuisine, so has its versatility.\u00a0 Banh mi can be enjoyed for breakfast, lunch, dinner, as a snack or all of the aforementioned.\u00a0 You can swap Vietnamese cold cuts for more traditional protein like grilled pork or chicken.\u00a0 You can even substitute soy.<\/span><\/p>\n

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Place Your Order Here and In Minutes Your Torta Will Be Brought to Your Table<\/figcaption><\/figure>\n

The second descendant of French colonialism was the Mexican torta.\u00a0 Yes, the French were in Mexico, too, where they not only invented Cinco De Mayo (actually as a consequence of losing the Battle of Puebla), but the French baguette from which Mexican bakers took inspiration and began making the bread which today serves as the canvas for the torta.\u00a0 Though telera bread was developed in Puebla, it was Mexico City that really made the torta truly Mexican.\u00a0 Denizens of the Districto Federal infused the Mexican culture into the sandwich, creating something unique and diverse.<\/span><\/p>\n

Read the description of the banh mi above and much of that description applies to the Mexican torta as well. Stuffed with a combination of meats, vegetables and other condiments?\u00a0 Check!\u00a0\u00a0 A melange of different textures and temperatures?\u00a0 Got it! Off-the-chart flavor profile: salty, sour, savory, sweet, and aromatic all simultaneously?\u00a0 You bet! \u00a0 Can be enjoyed for breakfast, lunch, dinner, as a snack or all of the aforementioned?\u00a0 Absolutely!\u00a0 Did I also mention that both banh mi and tortas are value-priced?\u00a0 Or that they’re both absolutely delicious?\u00a0 Sandwich shops dedicated strictly to the banh mi are popping up across the fruited plain.\u00a0 Similarly, tortas shops are finding their way to the hearts and appetites of people all over the country.
\n<\/span><\/p>\n

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Interesting Mural<\/figcaption><\/figure>\n

One of Albuquerque’s first eateries devoted exclusively to the Mexican sandwich is Don Tortas on Central just east of San Mateo.\u00a0 Our visit inspired me to reflect on a tribute to the torta from award-winning writer Naomi Tomky.\u00a0 <\/span>In an article penned for Serious Eats, she confirmed\u00a0 an opinion I’ve long held: “The taco and the torta are the twin pillars of Mexican street food, but where the taco is small and sexy and has long since seduced all of America in its many forms, the torta (with its many Mexican sandwich siblings) is just teetering on the brink of international stardom. The small size of a taco makes it an easy step into new flavors, but a sandwich is a meal, it’s a commitment to the milanesa, the carnitas, or the pierna (pork leg) inside<\/em>.”\u00a0 Bravo Naomi!<\/span><\/p>\n

I would argue that tortas are sexy, too, and size does matter.\u00a0 Laura Hahnfeld of Phoenix New Times<\/strong><\/a> agrees with me: “I’m convinced there’s not many things in life a well-made torta<\/strong> can’t cure. Bad day? Torta. Un-friended on Facebook? Torta. Walking around with a piece of torta in your teeth? Torta. Monster-size and cheap, these popular Mexican sandwiches — stuffed with meat, thick slices of ripe avocado, pickled jalape\u00f1os, lettuce, tomato, and mayo — deliver in size as well as flavor. And the soft, round\u00a0telera\u00a0bread is nothing short of heavenly<\/em>.”<\/span><\/p>\n

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La Toxica (#11)<\/figcaption><\/figure>\n

In Spanish-speaking countries, “Don” is often used as a title of respect when it precedes a man’s name.\u00a0 Don Tortas earns that respect with an all-day-long menu of sumptuous sandwiches.\u00a0 Open from 7AM – 9PM Sunday through Thursday and 7AM – 10PM Friday and Saturday, it’s an every day of the week option for all Earls (a name actually proposed for sandwich lovers).\u00a0 The menu features four breakfast tortas (including a veggie option), six classic tortas and five super tortas.\u00a0 Frankly, they should all be considered “super.”\u00a0 All sandwiches are served with pinto beans, tomatoes, onions, avocado, mayonnaise and your choice of jalapeno peppers, Hatch green chile or chipotle sauce.<\/span><\/p>\n

My Kim’s choice–from the classic tortas section of the menu–was the curiously named La Toxica.\u00a0 Yes, among the synonyms for “toxica” are “harmful, detrimental, damaging, injurious, prejudicial and insalubrious.”\u00a0 We didn’t ask why such an unsavory name could be given to such a savory sandwich.\u00a0 La Toxica (grilled steak, smoked pork chop, melted cheese) is certainly worthy of a more complimentary name.\u00a0 Maybe just call it number eleven, its number on the menu.\u00a0 This is no humble sandwich; it’s a palate-pleasing work of art, a m\u00e9lange of delicious ingredients working well together.\u00a0 Sure the smoked pork chop was as thin as a supermodel, but that smoky flavor is large and goes a long way.\u00a0 So does the grilled steak (carne asada), smaller than bite-sized pieces of perfectly grilled steak.\u00a0 Then there are the condiments–more than the three to six condiments respondents to French’s survey indicated they like.\u00a0 There’s nothing toxic about this sandwich, but its name.<\/span><\/p>\n

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El Perron, a Tremendous Torta<\/figcaption><\/figure>\n

If you think El Perron<\/strong><\/em> is named because this torta has canine qualities, let me give you a short Spanish lesson.\u00a0 “Perron<\/em>” actually means “kick ass<\/em>”\u00a0 or “cool” as in “this sandwich kicks ass<\/em>.”\u00a0 That’s especially true if you order it with the Hatch green chile.\u00a0 El Perron<\/strong><\/em> (deli ham, Panela cheese, breaded steak, smoked pork chop, beef franks and melted cheese) is a titanic torta from the Super Tortas section of the menu.\u00a0 As with La Toxica, it’s a compilation of complimentary ingredients that work together as well as the Dallas Cowboys passing attack.\u00a0 Beef franks, a surprisingly popular ingredient on tortas (and even Mexican burgers) feels right at home with the smoked pork chop and breaded steak, both oozed over by melting cheese.\u00a0 The bread was just formidable enough to maintain the integrity of the sandwich, but not so dense that it overwhelms other flavors.<\/span><\/p>\n

Every so often something good does come from something bad.\u00a0 Two of my favorite examples are the banh mi and the torta, extraordinary sandwiches that are transforming the Earl of Sandwich’s simple creation.<\/span><\/p>\n

Don Tortas
\n<\/strong><\/span>5400 Central Avenue, S.E., Suite A-101
\n<\/span>Albuquerque, New Mexico<\/strong><\/span>
\n(505) 200-9901
\n<\/span>Website<\/a><\/strong><\/span> | <\/span>
\n<\/span>LATEST VISIT<\/strong><\/span>: 24 September 2022
\n<\/span># OF VISITS<\/strong><\/span>: 1
\n<\/span>RATING<\/strong><\/span>: N\/R
\n<\/span>COST<\/strong><\/span>: $$
\n<\/span>BEST BET<\/strong><\/span>: \u00a0La Toxica, El Perron, Aguas Fresca de Sandia
\n<\/span>REVIEW #1294<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

A survey of 2,000 Americans conducted by French\u2019s Mustard in celebration of National Sandwich Day (November 3, 2021) revealed that 66-percent of Americans put between three and six condiments on their sandwiches, 44-percent of respondents believe condiments belong on both buns while 57-percent believe the most important part of a sandwich is the meat.\u00a0 French’s poll revealed the cheesesteak is the most popular sandwich in America followed by the hamburger (which many people would argue is not a sandwich), barbecue pulled-pork sandwich, Italian and Reuben.\u00a0 Had the survey polled Americans as to what sandwiches were on the ascent–those growing quickest in popularity–two sandwiches would have risen to the top. Both of those sandwiches owe their genesis to French colonial rule.\u00a0…<\/p>\n","protected":false},"author":1,"featured_media":61536,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,57,141,5647,30],"tags":[2110,802,2327,2329,2325,2330,2324,2326,2328,990],"class_list":["post-61532","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-mexican","category-new-mexico","category-rating-n-r","category-sandwich","tag-aguas-fresca","tag-banh-mi","tag-cinco-de-mayo","tag-el-perron","tag-french-colonialism","tag-la-toxica","tag-national-sandwich-day","tag-puebla","tag-telera-bread","tag-torta"],"yoast_head":"\nDon Tortas - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=61532\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Don Tortas - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"A survey of 2,000 Americans conducted by French\u2019s Mustard in celebration of National Sandwich Day (November 3, 2021) revealed that 66-percent of Americans put between three and six condiments on their sandwiches, 44-percent of respondents believe condiments belong on both buns while 57-percent believe the most important part of a sandwich is the meat.\u00a0 French’s poll revealed the cheesesteak is the most popular sandwich in America followed by the hamburger (which many people would argue is not a sandwich), barbecue pulled-pork sandwich, Italian and Reuben.\u00a0 Had the survey polled Americans as to what sandwiches were on the ascent–those growing quickest in popularity–two sandwiches would have risen to the top. 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