Torta is a culinary term that can refer to cakes, pies, flatbreads, sandwiches, or omelettes, depending on the cuisine. In the northern Philippines, particularly among Tagalog-speaking provinces and islands,
torta refers to a class of omelettes made by mixing eggs with various ingredients. In Mexico, a torta is a kind of sandwich, served on one of two types of white sandwich rolls. The term 'torta' in Mexico typically refers to a sandwich made with bread. The sandwich is normally named according to its main ingredient, such as Torta de jamón, which is ham-filled, or Torta de aguacate, which is avocado-filled.
What the Word Meant
The word 'torta' comes from Late Latin torta, an abbreviation of torta panis, meaning 'twisted bread.' In US English, it is generally understood to be a loanword of Spanish torta. In some countries of Latin America, the word torta is commonly used for sweet cakes, such as a wedding or birthday cake. This meaning is also present in other European languages, such as Italian torta, German Torte, or French tarte.
Before It Was “Torta”
Historically, the difference between torta and bread was its round and flat shape, as well as the use of baking soda or powder as the proofing agent instead of yeast. In most regions, a torta was traditionally considered an inferior form of bread. In Spain, torta originated in different regional variants of flatbread, of which the torta de gazpacho and torta cenceña still survive in certain areas of Central Spain.
Where It Coalesced
In the southern Philippines, in the Visayas and Mindanao islands, torta is generally used to refer to small cakes. It usually refers to mamón or torta mamón, a native porous sponge cake delicacy traditionally made with lard and palm wine. In Mexico, tortas can be eaten cold or hot, and grilled or toasted in a press in the same manner as a Cuban sandwich. Garnishes such as avocado, chili pepper, tomato, and onion are common.
Ingredients That Changed Everything
Traditional Italian torta usually includes ricotta, parmesan, parsley, and onion. There are also variations that contain meat and some that are completely vegetarian. These vegetarian torte sometimes contain artichokes and spices for flavor. In Mexico, the torta is very frequently called lonche by influence of the English 'lunch,' as it may be eaten during lunch break. The origin of the torta is unclear, but some claim it sprouted in Puebla due to Spanish-French interaction.
