The Making of the Pumas Torta at Tortas Neza

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The Making of the Pumas Torta at Tortas Neza

On a hot, sticky August day, St. John’s University English professor Steven Alvarez, who teaches a class on Taco Literacy, led us on an ultimate Mexican food crawl along Roosevelt Avenue in Corona and Jackson Heights, Queens. His first stop: the Tortas Neza food truck, helmed by Mexico City native Galdino Molinero and his wife, Lilia.

Here, we see exactly how Molinero assembles his signature torta, the Pumas, a gargantuan feat that weighs nearly two pounds and what some say is the biggest sandwich in Queens.

The Tortas Neza truck, named after the owner’s old Mexico City neighborhood of Nezahualcóyotl (or Neza) — itself named after a famous Aztec poet-king — is parked near the corner of 108th Street and Roosevelt Avenue in Corona, Queens.

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St. John's University English professor Steven Alvarez (left) with Tortas Neza owner Galdino Molinero (center) and Alvarez’s friend (and Queens’ resident food expert), Joe DiStefano.

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Each of the 19 tortas on the Tortas Neza menu are named after Mexican soccer teams.

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But the signature is the Pumas, named after the Club Universidad Nacional soccer club in Mexico City (commonly referred to as U.N.A.M or Pumas); it's Molinero’s favorite team.

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Here, Molinero, fittingly dressed in a Pumas DHL soccer jersey, walks us through how to make his best-selling signature torta.

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First things first: Molinero spreads a thin layer of beans on the bottom of the sandwich, before adding lettuce. He gets his torta bread custom made at Vallecito Bakery in Jackson Heights.

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Then, eggs and bits of chorizo are whipped up together...

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... before going on the griddle.

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Meanwhile, avocado is layered on, followed by spicy jalapeños.

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Chicken Milanese is fried to order...

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... and then mounted onto the sandwich. This is the first of many meats to come.

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Mini sausage links are fried.

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The finished eggs-with-chorizo are added...

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... which are then topped off with the sausages...

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... which are themselves garnished with thin slices of ham and queso de puerco, or head cheese.

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A final mound of grated cheese tops it off. Molinero then “butters” the other side with mayonnaise.

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The Pumas torta is finally ready for the griddle...

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... where it’s admired by all. (From left to right: Alvarez, DiStefano, and their friend, chef Irwin Sánchez.)

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The final pressing...

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... and just like that, it’s done.

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We divide and conquer the torta among ourselves. Still, all five of us cannot finish it all.

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Molinero with his wife, Lilia. They’ve been making tortas together for nearly two decades.

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Tortas Neza is but the first of Alvarez’s many stops for incredible Mexican food in Queens. Discover his ultimate guide to Mexican food in New York here.

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The Making of the Pumas Torta at Tortas Neza

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