When you find something new and exotic in faraway lands, it is just natural to want to keep exploring the phenomenon at home. Does the discovery exist here? Does it measure up? Can you relive the glory of another culture?
These were questions raised after we sampled tortas ahogadas in Guadalajara. On the surface, it seems like the sandwiches should exist in Seattle, but a major caveat is the bread, which, allegedly, can only be baked in Guadalajara. The ahogada comes drowned in sauce, and a solid foundation is needed for the sandwich not to turn into mush.
We have found a handful of spots around town that make ahogada, and, if Señor Villa is anything to go by, it sounds like the claims of proper bread only existing in Guadalajara might be right.
To its credit, the WeRoRa1 restaurant delivered a well-flavored sandwich. The sauce was right up there with what we tried in Guadalajara: spicy, with smoky, distinct undertones. The traditional carnitas retained their bite, even when drenched in sauce. Put the fillings on a tortilla, and you’d have a legit taco.
The bread, though, faltered as the local Tapatío had warned. It was hard to make out the flavors, and a spoon was required to scoop up the sandwich. The baseline test had, in other words, failed, and the result was more of a flavorful bread pudding.
In that sense, we can recommend the sandwich for what it is, as it tasted good, but as an ahogada experience, it was a letdown. If that is something you can live with, you will at least enjoy an honest, savory attempt.
Maybe it does, indeed, come down to the required bread solely existing in Guadalajara. We will keep investigating because that is what we do: selflessly eat sandwiches as a public service to you, the tortillaphile.
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