Los Reyes de la Torta Expands, Adds Panadería

By: Brian Garrido

In 2001, the Torre brothers, Enrique and Eloy, opened Los Reyes de Las Tortas, showcasing a true taste of their South of the Border home, the Mexican-style torta. Emulating Mexico City, home to over twenty million, the sandwiches are characterized by a multitude of ingredients. For example, a single hoagie will consist of almost a dozen meats and cheeses. It’s this dedication to the Mexico style that has made the de la Torres’ restaurant a success.

With “best of” accolades ranging from Phoenix New Times and the Arizona Republic, the small restaurant (which humbly began on 7th Street and Hatcher) has grown to include two additional locations in the Valley of the Sun, Tempe and West Phoenix. National acclaim came knocking on their door in 2007, when Food Network culinary host, Adam Richman and his show, Man vs. Food, televised their edible creations for the rest of the world.

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Currently, the three restaurants make approximately six hundred tortas a day, thirteen hundred a week, including the famous Del Rey ($10.25) which features over a dozen ingredients including ham, melted cheese, refried beans, pork and sirloin. The massive Carlos V ($24.99) includes sixteen items and weighs close to five pounds.

The Spaniards first introduced the torta to natives; and just as there are thirty-three Mexican states, so there are as many variations – if not more. In the region of Jalisco, the traditional tortas are the ahogadas, the rolls stuffed and then smothered in a chile-based sauce. The Comitán version uses different kinds of flour for the bolillo (french roll). Still in others, the regional uniqueness continues with enchiladas used as filling in Puebla, or the pambazos – which are filled with potatoes and chorizo (papas con chorizo).

No matter the country, in order to make a great sandwich, it takes delicious bread. The eldest de la Torre, Enrique, feels the time is right to start making their pan – not only for their foodstuffs, but for consumers to purchase as well. Beginning in May, Los Reyes Panaderia, an extension of Los Reyes de Las Tortas, will open directly next door. For more than a decade, the noted restaurant has purchased their bolillos and teleras from La Purisima Bakery, but their new bakeshop will supply all three locations, as well as customers who are interested in buying the yeasty goods for their families. Enrique Torre, the older of the two brothers and company president, is excited for the expansion, stating, “Everything we do is already quality controlled, but the bread is good and will be even better.”

In addition to the bolillos and teleras, Los Reyes Panaderia will prepare an assortment of pan dulces such as conchas, besos, campenchanas and cuernas – to name only a few.

With over 150 employees, a new bakery and other eateries in the works, Enrique (when asked about his accomplishments) says, “I don’t feel successful. I want to make sure that everyone has a job so they can feed their family.

For more information on Los Reyes de la Torta and to find a location near you, please visit losreyesdelatortaphx.com