Universal Power of the Burger
Every country has their version of a trendy burger. From Beet Burgers to Beef Burgers, you can find it all in San Pancho.
What makes the hamburger so appealing? Maybe it’s the perfect food? I mean, when you pair protein, tangy tomatoes, crisp lettuce, and a carb-loaded bun slathered in the creamy deliciousness of mayonnaise what could go wrong?
And then there is the optional melted cheese … and a list of topping options that are a mile long.
The universal power of the hamburger enjoys just as much fame in Mexico as it does in the United States. Tortas hamburguesas is the Mexican version of the hamburger, consisting of split and toasted bread rolls filled with a beef patty, cheese, avocados, tomatoes, lettuce, and coriander sprigs (or cilantro as we call it in the United States).
However, there are just as many variations on tortas hamburguesas based on where you're traveling in Mexico. For example, tortas hamburguesas might include hot sauce and jalapenos, and non-meat versions are offered at most restaurants thanks to the growing number of vegetarians.
You'll also find that “tortas” and “hamburguesas” are frequently interchangeable. However, a traditional torta is always made with freshly baked bolilo, birote, or telera.
Depending on the region in Mexico, a torta is uniquely different than a hamburger as you’ll see below:
Torta de jamón, ham-filled torta.
Torta de aguacate, avocado-filled torta.
Torta de adobada, adobo meat-filled torta.
Torta de huevo, scrambled eggs-filled torta.
Torta de milanesa, milanesa meat-filled torta.
When we traveled to the Tulum, one of our favorite dishes was cochinita pibil, a Mexican pork dish originating from Yucatan marinated in a combination of annatto paste, bitter orange juice, and garlic and characterized by the red color of the meat.
The perfect torta hamburguesa de conchita pibil is served with red onions, avocados and a slice of lime.
The hamburger's origin story varies widely, but all agree it started quite humbly with just the basics: beef, mayo, lettuce, and tomato. Today the variations of the hamburger, the hamburgeruesa and the torta, are infinite.
Moreover veggie versions are often just as good (or better dare I say) than the meat-based original.
Tierra Tropical Beach Club’s triple portobella mushroom burger with an onion ring and toasted Oaxaca cheese (quesillo) is paired with a topping of arugula and cherry tomatoes and thinly sliced avocados.
In the United States, hamburgers are found on menus from fast-food chains to high-end restaurants, and of course, in every brewpub from the east to west coast.
In Mexico, the hamburguesa continues to evolve so be on the look out for your local restaurant chef’s interpretation.
So whether you love, 100% ground beef, shredded beets, grilled portpobella mushroom, or bean-based patties … our powerful love of hamburgers isn’t likely to go away any time soon.
Bistro Orgánico offers a vegetarian hamburger made with a shredded beet patty on a rye bun with sprouts, local organic goat cheese, and avocados.