This isn’t one of your average street vendor or neighborhood torteria offerings, but something you find at fancier torta shops and hotel room service menus. They say it originated in Spain, then became very popular in Venezuela and other parts of South America. But the versions I’ve had in Mexico are thoroughly naturalized with a smooth swoosh of beans, a scattering of charred onions and a crowning of jalapeños fiery tang. All those touches make a Pepito considerably more than just a steak sandwich. I think this torta is best on a crusty bolillo. Those are easily available at Mexican bakeries, but I think the best bolillo is the fresh one coming straight out of your oven at home. Use my recipe below if you want to give it a try! Here's the recipe: https://www.rickbayless.com/recipe/steak-torta-with-charred-onions-melted-cheese-and-pickled-jalapenos/ Bake your own bolillos at home: https://www.youtube.com/watch?v=XjbwRju56g0 ~Order Tacos Straight to Your Door with Goldbelly: https://www.goldbelly.com/restaurants/frontera-grill ~Shop the Rick Bayless E-Store: null 00:00 Rick's Intro to Steak Tortas 01:08 Making the Bean Spread 02:10 Prepping the Onions and Steak 05:06 Onto the Griddle 06:12 Alternatives to Flank Steak 07:00 Resting the Steak 08:14 Cutting the Steak 09:54 Prepping the Bolilos 10:32 Building the Tortas