Torta Movil

Torta Movil - Review - South Los Angeles - Los Angeles - The Infatuation

"This roughly 7’x10’ operation has been around since the ’90s and continues to make some of the best tortas you’ll find in Los Angeles. The South Central truck specializes in Mexico City-style sandwiches with classic fillings like breaded steak, pork leg, ham, and chorizo. However, Torta Movil has changed things up over the years and now offers vegan options too, like the Soyri-Papa, which comes with soyrizo, soft-cooked potatoes, mushrooms, and caramelized onions on a soft telera roll. If you’re interested in a meatier sandwich, go for the Porky torta that comes with a trifecta of slow-cooked pork, spicy chorizo, and the often misunderstood (but seriously delicious) head cheese. All of these savory, spicy, and fatty flavors pair great with the sandwich’s mayo, jalapenos, avocado, lettuce, queso fresco, and frijoles. Food Rundown Soyri-Papa Torta This plant-based sandwich is heavy, oily, and absolutely what we want after a night of questionable decisions. The soyrizo releases all of its smoky paprika flavor that gets soaked up by slices of starchy potato. The cooked mushrooms and caramelized onions bring extra sweetness and savoriness to the mix before it all gets piled into a fluffy, semi-toasted telera roll. Porky Torta This torta is like pork’s “Greatest Hits” album. The marinated pulled pork is very juicy and goes well with the fatty head cheese and spicy chorizo sausage. It’s definitely rich and maybe not something we want every day, but it gets a little kick of freshness from its lettuce, tomato, and avocado. You know, for balance. Cubana Torta Texture is king in the Cubana Torta: you get crunch for the breaded steak, chewiness from the sliced ham, spicy crumbles from the chorizo, and some meaty tenderness from the shredded pork leg. And in case you thought that’s every adjective we can possibly think of, the gelatinous head cheese melds all the meats together before it all gets topped with its lettuce, tomato, and avocado." - Sylvio Martins