What was the History behind the mexican food Tortas?

Tortas are a bread that you put meat inside with lettuce, tomatoes,avocados ect. It is an old mexican food that everyone usually still eats today.What was the History behind the mexican food Tortas?
A torta is a Mexican sandwich, more traditional than the burrito, served on an oblong 6-8 inch firm, white sandwich roll. The word means "cake" in Spanish as used in most other countries, but in Mexico it refers specifically to this type of sandwich. Common ingredients include, but are not limited to:



Al pastor: (marinated pork)

Carne asada: (marinated steak)

Carnitas: (fried tender pork)

Choriqueso: (Chorizo with cheese)

Cubana: ("Cuban", although its actual relation to Cuba remains doubtful. It varies from one establishment to another, but it is usually a combination of at least three ingredients such as ham, cheese, pork, and sausage)

Cochinita pibil: (pork loin in orange sauce)

Milanesa: (breaded steak)

Carne deshebrada: (shredded beef)

Chile relleno: (cheese-stuffed Anaheim or poblano green pepper fried in egg batter)

Alambre: (steak, bacon, onion, pepper and cheese)

Lengua: beef tongue

Gamba: shrimp

Pescado: fried fish

Jamon: Ham

Garnishes such as avocado, mayonnaise, lettuce, jalape帽o, tomato, and cheese feature in various incarnations of the sandwich. The dish is available throughout Mexico, the American Southwest, and anywhere with a large number of Mexican immigrants. This dish should not to be confused with a Spanish egg torta, a popular omelette-like dish.





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Torta Ahogada is another typical dish from Guadalajara in Mexico, it consists of a bread sandwich of "bolillo", a salty bread that's only made in Guadalajara due to the altitude and climate. It is stuffed with fried pork meat (Carnitas), fried beans, onion, sometimes avocado and it is sunken in a tomato sauce ("ahogada" means "drowned" in Spanish). This dish can't be produced in other parts of the country beacause the type of bread that is used in making the torta can only be made in Guadalajara. In other parts of the country we can find a similar type of torta but without the main ingredient, the bolillo.



When ordering we have to be aware that the term "ahogada" means that it will be entirely drowned in a hot chili and tomato sauce. Other term "media ahogada" (half drowned) means that the torta will be not completely hot, but it will have a decent ration of chili sauce and also it will be drowned in a normal tomato sauce. It can be ordered without the chili and tomato sauce and only the normal tomato sauce will be served. The torta ahogada can be served with "tacos dorados" topped with carnitas and it is recommended to dress it with lime juice.