Within the broad Mexican sandwich category there is an entire sub-genre devoted to the mighty cemita, a loaded Pueblan style that comes laced with stringy cheese, meats, and lots of avocado, all served on a seeded roll.

Tortas Ahogadas La Ramadita is a North Hollywood treasure. The roadside stand has been working up exceptionally spicy soaked tortas for years, and they come stuffed with thick chunks of carnitas, raw onion, and lots of lime on the side.

This Eagle Rock Mexican legend brings in freshly baked bolillo rolls from a nearby bakery every day, splitting them full with sirloin beef, cochinita pibil, or an ancho-seared albacore. They also offer an ahogada version that comes face-down over a spicy bed of salsa ranchera.

For a Mexican take on ham and cheese, the Thalia, with ham, Oaxacan cheese, and chorizo, on an artisanal telera roll will leave you singing “I Want You” for lunch, everyday. They’ve got two locations: one in Harvard Heights along Pico and another on the corner of Soto and Olympic.

This long-running Monterey Park torta operation has been going strong since 2008, and still serves as one of the city’s best examples of the sandwich style, with classic and more modern torta iterations alike.

This fonda and bakery cranks out cemitas used by Pueblan families and rival cemita poblana trucks and restaurants, which they use on the premises for their own rendition of Puebla’s iconic sandwich.

Parked on Whittier Boulevard’s highly competitive Cemita Row, the undisputed kings of Puebla’s hero sandwich get fresh cemita rolls are delivered, then filled with salty Oaxacan cheese, a thin milanesa, avocado, chiles chipotles, and papalo (wild greens).

With locations all over the Southland, it’s easy to see why the enduring La Monarca remains so popular. There’s the pan dulce, the speciality coffee drinks, and the lunchtime menu filled with savory tortas and molletes, open-faced sandwiches served with pinto beans, cheese, and Soyrizo.

A bright red horse trailer, converted into a Mexico City-style torta stand, is one of a quartet of chilango sandwich veterans offering sandwiches as good as you’ll find in Mexico’s capitol. Get the Porky, a pork lover’s trio of shredded pork, chorizo, and head cheese, in a crusty telera roll.

Armed with a beautiful new truck, these tacos árabes masters also make a fine cemita poblana with lots Oaxacan cheese imported from Puebla, a variety of meats, fresh papalo, chiles chipotles on a tasty, locally made cemita roll.

This South LA trailer slings meaty options all night long, including their popular Cubano, which squeezes ham, milanesa, chorizo, egg, quesillo and hot dog chunks together inside a telera roll.

Okay, it’s not a Mexican torta, but no one makes a Salvadoran pan con pollo, or chicken sandwich like this street stand on the Slauson food corridor, made with well-seasoned chicken and a crisp sprig of watercress in a Salvadoran roll.

Just next door to barbecue favorite Ray’s in Huntington Park is Tortas Ahogada Guadalajara, a dipped torta style hailing from Jalisco. Expect lots of heat with this one, along with big carnitas piles.

Inspired by Mexico City-style tortas, a Mexican-American food truck riffs on classic chilango sandwiches, super-sized, and bound by queso fundido that pulls apart, beautifully, for maximum Instagram food porn.