Torta Ahogada
Tortas ahogadas are made with birote bread, characteristic of the region. Specifically, they are made with birote salado (Mexican sourdough bread), which has a thick, crunchy crust and softer interior, which is more salty than sweet. The consistency of the bread permits the sandwich to be submerged in sauce without crumbling or dissolving (which usually happens if using bolillo), so it's crunchy and moist at the same time.[3]
Legend has it that when the French invaded Guadalajara in 1864, a French Sergeant, Camille Perrault, wanted to teach the Guadalajarans how to make French bread, but didn't have any yeast. The warm, wet climate enabled him to make sourdough, however, so what they ended up with was Jalisco's unique birote bread.
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