Carlos Raba, chef and partner of Bar Clavel in Baltimore, MD, is making torta ahogada, a stuffed Mexican sandwich that's smothered in tomato consommé. Carlos' torta is made with cochinita pibil (sluggish roasted pork) and filled with numerous active ingredients, you might never ever require another sandwich.
Have a look at the recipe here:
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Torta Ahogada with Roasted Pork, Pickled Onions, & More
Pickled onions are life
When these tortas are well made they taste great!
I love this guy! Makes me feel like my cousin is doing a cooking show.
Love tortas de cochinita 😍 que ricooooo!
That looks so good but, I could never eat soggy bread
Yeah I’d much rather dip it so it doesn’t soak and become soggy but if this is how they do it that’s cool too!
The original recipes uses a really hard crust bread very similar to French baguette, which doesn’t get as soggy as other breads.
This guy rules lol. Recipe sounds great and Clavel is amazing!
This is not a torta Ogada 😳🤦🏽♂️
His passion goes through the screen 📺
This guy RULES! Need more with him please!
He’s the cool cousin you always look for during a Mexican family reunion. He has all the stories, the games, the chismis, can cook good food and always makes the ladies laugh.
This man could be speaking straight gibberish and his accent would still make it sound awesome.
This guy’s energy is addictive, I also like that he’s not shy about speaking Spanish on camera, it’s his food and his culture and I’m glad I got to get a little insight on it!
Why should he be shy speaking Spanish on camera? Am I missing something?
@Sam Wilson my thoughts exactly. He’s fn Spanish. 😂
You have to hold the tortas under water til they stop struggling. Give it time. Once they stop moving, they become Tortas Ahogadas.
Tenkiu.
This vato makes me hungry!
No les digas tortas ahogadas, no mames!
Atte: todo Guadalajara, Jalisco
Every Mexican family has a cool cousin like him. His passion is really engaging.
hijole!
Used to eat these all the time in Guadalajara. Miss them so much!
This guy does great commentary. Straight to the point.
I love the kind of folks they bring here — they all bring a mix of passion and personality into their cooking.
You got to eat a sandwich with your hands but this looks FIRE