The torta is Mexico City's sandwich, built on a soft white roll called a telera, and the milanesa, a thin breaded cutlet with Italian ancestry, is its most popular filling. The tortería on the corner will toast the roll on a griddle, spread it with beans, and stack it with avocado, tomato, onion, cheese and pickled chilies until closing it becomes a test of character.

It is cheap, portable and substantial enough to last from the first practice session until the podium. Wrap each one in paper and it travels to the grandstand without complaint.

The milanesa

Ingredients

• 4 thin beef top round cutlets
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1/2 cup (65 g) all purpose flour
• 2 large eggs
• 1 clove garlic
• 1 1/2 cups (150 g) fine dry breadcrumbs
• 1/2 cup (120 ml) neutral oil

Quick refried beans

Ingredients

• 1 can (15 oz / 425 g) pinto or black beans
• 1 tablespoon (15 ml) neutral oil
• 1/4 white onion
• 1/4 teaspoon kosher salt

Building the torta

Ingredients

• 4 telera rolls
• 2 tablespoons (28 g) butter
• 3 tablespoons (45 ml) mayonnaise
• 4 oz (115 g) queso Oaxaca
• 2 ripe avocados
• 2 ripe tomatoes
• 1/4 white onion
• 1 cup shredded iceberg lettuce
• 1/4 cup pickled jalapeño slices

More from Mexico