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Lana Mihajlović posted an update
Level:
Stagier
Tortas Ahogadas – A Culinary Journey Through Jalisco
#MexicanChallenge
Profile: Amateur
This is my first entry for this month’s MexicanChallenge. I decided to dive straight into the heart of Jalisco. I made Tortas Ahogadas, also known as “drowned tortas,” from the Mexican Street Food course by chef Paloma Ortiz.
It’s a dish that brings together everything I love about Mexican cuisine: contrasts, intensity, and playful spice combinations.
The biggest challenge was finding a bread that could replace the traditional birote. After explaining to the local bakers what I was making and what kind of bread I needed, everyone became curious and excited. I promised to bring them a finished torta to taste. They didn’t believe I would actually come back, but I did. As a thank-you for their help and curiosity, I brought the bakers a big Torta Ahogada to taste my way of showing how their bread became part of a Mexican story.
Their reaction was priceless. They loved it, and now they can’t wait to hear (and hopefully taste!) more of the upcoming Mexican specialties!
The next challenge was finding the balance between the two salsas. The mild and the fiery one. I had to find just the right level of heat that wouldn’t overpower everything else, yet keep that distinctive “kick” every torta ahogada must have.
The carnitas were slow-cooked for 5 hours in their own fat until they turned perfectly tender and flavorful.
Finally, when I poured the sauce over and added pickled red onions and avocado, it felt like the spirit of Guadalajara came to life on the plate… its color, warmth, and aroma.
Definitely not a dish you can eat politely with a knife and fork, you have to experience it.
Judy Keegan, Kevin Godbee and 4 others16 Comments-
Level:
Scoolinary Team
So happy to have you in the #MexicanChallenge, Lana! 🇲🇽 This Torta Ahogada feels like a love letter to Jalisco — every element is thoughtfully executed. The bread held up beautifully under that bold salsa, the carnitas look juicy and flavorful, and the pickled onions with avocado bring such a vibrant contrast.
We also loved how your biggest challenge turned into a story of connection — introducing local bakers to Mexican cuisine is the kind of cultural bridge that makes this challenge so special. And the way you balanced the two salsas? Clearly not a random decision… it shows intention and skill.
What Mexican dish would you like to explore next? Will you venture into something sweet or keep riding the wave of savory, slow-cooked depth? 👀🌶️
Thanks for sharing such a colorful, soulful plate — and your journey with it. Keep cooking with this passion! 👩🍳✨
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Level:
Stagier
@soldamiani Thank you so much Sol! I truly enjoyed every step of this one, from the sauce to the story behind it. The challenge already feels like a little journey through Mexico, and I’m definitely not stopping here! 🇲🇽
Next up is another recipe from the Mexican Street Food course. I’m planning to explore as many flavors as I can. Let’s see where the next one takes me!
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Scoolinary Team
@lanamihajlovic That’s the spirit, Lana! 🇲🇽✨ I love how you’re turning this challenge into a full-on flavor road trip (you always do this with our challenges). Which element are you most curious to master next: tortillas from scratch, a perfect salsa, or maybe a street-style dessert? 🌮🔥
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Stagier
@soldamiani Thank you! I’m actually really curious about the recipes for Día de los Muertos. All those symbolic flavors and vibrant colors fascinate me. I’d love to try something traditional from that celebration next, maybe a dessert or bread that carries a story with it.
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Scoolinary Team
@lanamihajlovic I’m excited to see where this journey takes you now. Have a lovely day, dear!
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Looks friggin good, send it my way
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Level:
Stagier
@fabrizio-vindigni Thank you Fabrizio. I was honestly a little skeptical, but I had to try it. And it really is a real revelation. I will definitely make it again.
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Level:
Executive Chef
Querida Lana, tus tortas ahogadas se ven absolutamente apetecibles y deliciosas. No me extraña nada que los panaderos se hayan quedado esperando la próxima cata. Cada plato tuyo es especial. Enhorabuena 👏👏👏
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Level:
Stagier
@loles-mhotmail-com Thank you dear. I have to admit that I was a little skeptical but in the end I was delighted with the taste. ☺️
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Level:
Executive Chef
@lanamihajlovic No tengo la menor duda que sabrá delicioso. 😋
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This sounds so delicious, and the vibrant colors are quite attractive.
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Level:
Stagier
@kevin-godbee Thank you Kevin. You have to try it.
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Level:
Stagier
Qué maravilla de lectura! Casi puedo sentir el aroma de esas carnitas y el picante suave de la salsa.
Me ha encantado imaginarte hablando con los panaderos y compartiendo con ellos esa torta Ahogada llena de historia y sabor. ¡Qué manera tan bonita de tender puentes a través de la comida!
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Level:
Stagier
@beatriztorijagmail-com Thank you sis… I think this recipe will stay on the menu, I’m even thinking about some fusions.
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This post is pure sabor and soul! You didn’t just make Tortas Ahogadas—you brought Jalisco to life in your kitchen and your community. The way you involved your local bakers was beautiful; turning curiosity into connection and bread into storytelling. That’s the heart of Mexican cuisine right there.
Your salsa balancing act and those slow-cooked carnitas show real dedication. And that final moment—sauce poured, onions pickled, avocado nestled in—sounds like a culinary crescendo. You’re absolutely right: this isn’t a dish to eat politely, it’s one to dive into with gusto.
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Stagier
@judyrusselllive-com-au Thank you Judy ♥️
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