The chilly streets of San Francisco just got a warming new dish that takes torta ahogada to tasty new heights.
Found at Tacorea, a downtown San Francisco spot fusing together Korean and Mexican specialties, this Tortally Beast Mode Torta comes loaded far beyond the standard sandwich. It’s based on Tacorea’s Big Ricardo, a massive wet burrito drenched in salsa, but also salutes locally-made charcuterie.
You’ll find stacks of Bay Area-made Columbus Craft Meats Italian Dry Salame and mountains of crispy tots piled inside with carnitas, guac, cheese, and pico de gallo. The entire sandwich is then covered in an ahogada sauce whose heat will wipe out any traces of the SF winter.
All of the torta’s ingredients combine to create a unique combination of sensations. The Columbus Italian Dry Salame adds an aromatic punch, while the tater tots provide a crunchy twist to the sandwich.