One of the longest lasting sources for delicious food is Los Aguayos. Still within the downtown area but not as bustling, the shop has counter seating for maybe 8 people plus a few along the wall.
Choose either pierna (shredded pork) or jamon con queso (sliced turkey ham lunch meat with american cheese) or mixto (mixed o)Grab a bottle or can of soda from the fruteria next door, dont worry they own that too, and be sure to tell them to put everything on your hot sandwich.
First comes the meat, pre cooked that they place on the griddle to warm up.Then they split open a telera roll and scoop out the insides, leaving mostly crust. Trust me, this is the good part. They then brush on the secret sauce and grill the bread. It is an orangy colored liquid that adds a wonderful dimension to the torta. Once the griddle operator is satisfied that everthing is ready she begins assembly. The meat goes on, then tomato, shredded lettuce and avocado slices. If you want the sandwich cut in half, now is the time to let her know. Don´t worry, the flavor will not escape if the bread is cut. On the counter are chilis en escabeche and rajas. You must absolutely must choose one or the other and put some in the sandwich. Provecho!
Tortas Aguayos is open Monday to Saturday 9ish to 6 and open Sundays from 9ish to 4. ´ On guillemo prieto between ocampo and degollado
- The Bread Guy
- La Paz, Baja California Sur, Mexico
- Before gaining control of my life, I created pastries for some cool places in California: San Ysidro Ranch in Montecito, Brix Restaurant in Napa and The Lodge in Sonoma. Now I am the chef/owner of Pan D' Les bakery in La Paz. My personal favorite is the Multigrano loaf, full of crunchy seeds and a nice chewy crust.