12 Great Spots for Tortas Ahogadas in Los Angeles | Eater LA
"Built on the solid foundation of housemade birote salado, using a recipe developed by founder Santiago “Chago” Laguna and Chago’s first panadero (baker) Don Ángel Solis, this tortas ahogadas specialist originally opened in Guadalajara in 1985. Chago is the only vendor in town that does it all in house from the bread to the meat. The Montebello location opened in 2006 with a ‘50s-style soda fountain design just like in Guadalajara, with black and white checkerboard floor, shiny red vinyl booths, and memorabilia providing a novel setting for stiff rolls drowned in tomato sauce and salsa de chile de árbol. Fillings include classic carnitas, and for a couple of quarters more, the tasty pork tongue. The Laguna family still oversees production of birotes salados, now made by panaderos Francisco Javier Calvillo and Omar Calvillo, a dedicated father and son team making bread rolls that sets this torta ahogada stand apart." - Bill Esparza
