Dead delish

The Dia de los Muertos staples are pan de muerto (sweet bread), sugar skulls and pulque, a sugary fermented agave-sap drink. But the following recipes from my book Comida Mexicana celebrate more standard fare. Of all Mexico’s sandwiches, torta de milanesa (filled with veal schnitzel, cheese and more) is undoubtedly the best. I often dream of visiting my favourite torta stall in Mexico and devouring this giant sandwich.

TORTA DE MILANESA CON QUESILLO Y CHILE CHIPOTLE

1 large telera (torta roll) or ciabatta bun
1 tsp unsalted butter
2 tbsp whole-egg mayonnaise
2 tbsp frijoles refritos (refried beans)
1 avocado, mashed
1 tomato, sliced
¼ white onion, sliced Pinch table salt 50g