The Must-Try Crispy Chicken Milanesa Torta

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Издатель Feb 2, 2025

Beef milanesa is the standard in Mexico, made by pretty much every torta stand to tuck between sides of a split bolillo or telera bun. The meat is usually a relatively tough cut that has been mechanically tenderized (run through a jacquarding machine)—like the meat for the chicken-fried steak I grew up on. Beef milanesa is so popular in Mexico that you can buy it already tenderized and breaded in most Mexican groceries.

Recently, however, crispy chicken milanesa tortas have become popular in Mexico, almost as popular as crispy chicken sandwiches in the United States, which means these sell like wildfire in our torta restaurants, Xoco and Tortazo.

Most torterías in Mexico simply coat one side of the bread with bean spread and the other with crema, lay on the meat and top it with pickled jalapeños, plus, if the place is a good one, some quesillo cheese, lettuce, tomato, avocado, maybe sliced onion. At our places, we add a little crema-dressed, tender napa cabbage and embellish the whole thing with a spoonful of silky avocado-tomatillo salsa and a scattering of pickled onions and chiles. It all adds up to one glorious mouthful.

Here's the recipe: https://www.rickbayless.com/recipe/crispy-milanesa-chicken-torta/