2. Typical dish from Jal isco, par ticularly in the city of
Guadalajara.
I t is cal led ” a h o gad a" because the sandwich is submerged
total ly or par tially in a sauce made primarily of chi le de árbol .
Less spicy versions of the sandwich, made with a tomato-based
sauce, are also available.
Made with birote salado, which has a thick, crunchy crust and
sof ter interior. The consistency of the bread permits the
sandwich to be submerged in sauce without crumbling or
dissolving.
The bread is sl iced open on one side and the sandwich is
fi l led with chopped, fried pork. Fi l lings of chicken, beans, and
cheese are sometimes avai lable. The sandwiches are served
with onion rings, radishes, avocados and chi l i peppers.
3. HISTORY
Origins in the Perla Tapatía at the beginning of the past
century.
Created when Mr. I g na c io S a l d aña, e l “Gu e ri to ” g ot home
hungry, looked for something to satisfy his hunger, but only
found a piece of bread, some beans, pork and a sauce.
The man took al l the ingredients and made a strange dish,
one which was very much of his taste.
4. BUSINESS PLAN
My business plan is to make a high qual ity restaurant of the
tor ta ahogada with informational purposes, where people can
see the ful l history of where it came from and how it has
changed in time to what it is now: one of he most typical
dishes in Guadalajara, where i f you come to the city, you have
to try a tor ta ahogada or it would be as if you were never here.
Increase gastronomic tourism in Guadalajara.
