Tampico's dockside sandwich · Everything inside
Torta de la Barda
Photo: ProtoplasmaKid / Wikimedia Commons · CC BY-SA 4.0
The first versions held sardines and beans; when sardines did not sell, vendors switched to ham and kept adding fillings.
A split, hollowed bolillo layered with black beans, ham, head cheese, chicharrón in green salsa, two cheeses, chorizo, shredded beef, tomato, onion and avocado.
Why it's made this way: It was born around 1928 in Tampico, sold beside the wall ('barda') that separated the railway, docks and customs from the city, to rail and dock workers.
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Part of World of Street Food — 3422 dishes from 118 countries.
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