This vibrant spot serves up mouthwatering, authentic Mexican tortas and tacos, with friendly service and a colorful atmosphere that keeps locals coming back.
"Do not wear white to this restaurant, and do not eat these sandwiches at the office. This Montebello spot makes delicious tortas ahogadas, or pork sandwiches drenched in spoonfuls of spicy, tangy salsa roja. It’s drippy, messy, and flavorful, with the bright salsa soaking into the chewy, salty birote and juicy carnitas tucked inside. These tortas also come topped with pickled onions for bite. We suggest dining in to eat it fresh—just roll up your sleeves and maybe have an extra outfit in the car if you’re headed somewhere afterward. " - sylvio martins
"Sandwiched between two insurance offices, Tortas Ahogadas Ameca is a colorful, family-owned shop that sells far more than just its signature wet sandwiches. We happen to love their other Jalisco specialties, including their bowls of steaming pozole rojo. This Montebello spot makes a crimson red and deeply flavorful broth full of red chile. You can taste the sweet smokiness from the ancho and guajillo peppers that blend nicely with the shredded pork. The hominy in this soup is also perfectly cooked and not too chewy, bringing some excellent textural contrast along with the fresh radish and cabbage. There’s also no harm in upgrading your pozole to a soup-sandwich situation, but that’s probably just us daydreaming about their tortas ahogadas." - sylvio martins
"Gerardo and Maria Davila’s East LA cenaduría is an antojito-lover’s paradise, focused on the popular supper house classics of Ameca, Jalisco, like tacos dorados, enchiladas, pozole, and delicious Guadalajara-style tortas ahogadas. There is no better place in town to devour tostadas de tinga de pollo, or spicy chicken, layered with shredded lettuce, onions, a slice of tomato, and a generous dusting of queso cotija." - Bill Esparza
"For almost a quarter-century, Gerardo and Maria Dávila’s East LA cenaduría has been offering fine enchiladas, tacos dorados, beef barbacoa tacos, and other antojitos as good as you’ll find at the town plaza of Ameca in Jalisco. Most regulars go straight for their punishingly spicy and tangy tortas ahogadas of carnitas jammed into an elongated, football-shaped birote salado. And if you feel like going off the menu, ask Dávila to make you a shrimp torta ahogada, another popular filling in Jalisco." - Bill Esparza
"Tortas are great in all forms, but something about a well-soaked roll can turn the common sandwich into something we’re emotionally codependent on. Power dynamics aside, there’s probably no dish that better represents Guadalajara than the wet and spicy torta ahogada. Tortas Ahogadas Ameca in Montebello serves it on a traditional birote salado, a salted bread roll that can withstand several spoonfuls of spicy salsa de tomate. The stiff bread is first filled with refried beans and tender Jalisco-style carnitas before being coated in a tomato-based sauce that dyes the whole thing a satisfying red. The deep smokiness in the sauce from the chile de arbol and mingles nicely with the briney pickled onions that garnish the sandwich. And in the end, you’re left with a torta that’s sharp, spicy, and super tender with its soaked bread and slow-cooked carnitas. Ameca’s does an excellent job of preserving this Jalisco classic and offers other protein options like chicken tinga too. Food Rundown Tacos de Canasta If you don't think a taco can be soft and crunchy at the same time, then we suggest giving these tasty tacos de canasta a try. There are a few variations to choose from, but the chorizo and potato and chicharron combo are the best. After these tortillas take a dip in smoky meat drippings and get flash-fried, they’re steamed to create this semi-soft, semi-crispy shell that soaks up all of the rendered fat’s flavors. The stewed chicharron is silky smooth and spicy from its salsa, and the mashed potato with chorizo is super decadent with tons of pimenton. photo credit: Matt Gendal Torta Ahogada There’s a lot to love about this carnitas-filled sandwich, starting with its salty roll. It’s soaked in a tangy tomato-based sauce that softens the loaf and turns it into a delicious sponge that soaks up a ton of flavor. The carnitas comes in tender chunks with plenty of buttery fat, and the sandwich is topped with pickled onion that compliments the thin sauce. Pozole Rojo This pozole rojo doesn’t hold back on the dried chilis and that’s why we love it. You can taste the sweet and smoky hints of anchos and guajillos mixing with the rendered pork fat in every bite. We’re also big fans of the generous amount of chewy hominy you get in each bowl." - Sylvio Martins
