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TheDailyMeal.com: America's Top 20 New Sandwiches

PibilTorta — Xoco, Chicago

Upgrading Mexican street food has become a hot task of haute chefs around the nation. The results often have us pining for the real thing. Not so at Rick Bayless’ Chicago sandwich shop, where tortas baked in the wood-burning oven take Mexican to levels we didn’t know existed. In this sandwich, silky strands of roasted suckling pig are served on crusty
TheDailyMeal
bread spread with black beans and achiote paste, then finished with pickled onions and habanero salsa. The pibil may be one extra ingredient away from being a Top Chef disaster story, but as is its perfection on bread.

(Text: Brendan Spiegel/ Photo Credit: Xoco)




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