Achiote-citrus pork torta from Torta-Landia! in Portland, Oregon
Torta
Origin: Mexico
Bread: bolillo
Filling: carne asada, shredded chicken, chorizo, ham, among others
Toppings: cheese, avocado, salsa, refried beans, eggs, among others
Those who believe that Mexican cuisine begins and ends with the tortilla obviously haven't had the pleasure of eating a torta.
Typically served on a crusty football-shaped bolillo roll, the sandwich can be a platform for any number of Mexican favorite ingredients, from carne asada to pork belly, with traditional toppings such as lettuce, tomato and avocado.
In Phoenix, Los Reyes de la Torta offers 27 kinds of enormous torta, including the Especial, with ham, pork sirloin, breaded beef and melted cheese on a roll, completed by tomato, onions, jalapeño and avocado.
It's also home to the King Carlos V, a monumental five-pound torta whose ingredients are too numerous to mention, even on the restaurant's online menu.
Bulgogi cheesesteak from Koja Grille in Philadelphia
Bulgogi cheesesteak
Origin: Philadelphia, by way of Korea
Bread: Italian bread
Filling: Korean-style marinated beef
Toppings: cheese, green peppers, onion, sweet chili oil
While Philadelphia is home to the Liberty Bell and First Continental Congress, it says something that its most famous export might be the cheesesteak.
Having started as a food truck, Koja Grille has introduced a distinctive Korean touch to the City of Brotherly Love's signature sandwich.
While there are many similarities between the two sandwiches -- both use Italian bread, melted cheese, onions and peppers -- the bulgogi cheesesteak replaces the traditional chopped steak filling with bulgogi.
A Korean-style beef typically marinated in a mixture of spices and vegetables, bulgogi brings an entirely new complexity to the sandwich. Customers can also order a spicier version of the cheesesteak flavored with sweet chili oil.
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