Salt Cod Tortas

图片取自 Amazon.com

Salt Cod Tortas
Tortas de bacalao

Bacalao, or salt cod, is one of many Spanish ingredients taken up enthusiastically by Mexicans. Some people still call this preparation a la vizcaina after the province of Vizcaya in the Basque country, where it may have originated. Yet many call it bacalao a la veracruzana after the Mexican state of Veracruz, where it's enjoyed with particular enthusiam, and to drive home that this is thoroughly distinct from its Spanish antecedents.

Salt cod has become a popular item on the Christmas table. Even when there's ham, there's often bacalao, too. The day you make this simple stew, it goes well with rice or potatoes. It's the next day when people often make tortas from leftovers, typically served with nothing more than rolls. I like to add a layer of pinto beans, a few avocado slices, and pickled jalapeno - an accessible substitute for the pickled chiles gueros (slim, yellow chiles) common as a bacalao topper in Varacruz.

≪Tacos, Tortas and Tamales≫
- Flavors from the Griddles, Pots and Streetside Kitchens of Mexico, P78
Roberto Santibanez
ISBN 978-1-118-19020-3

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