Another diminutive Poblano specialty, chanclas come in pairs, like the sandals for which they are named. Sure enough, two small chancla breads (similar to teleras, but without any humps) set afloat in a sea of red chili sauce do end up looking a bit like sandals. Inside each roll are shredded meat, avocados, and onions. Smaller than the torta ahogada, of which the chili-drenched sandwiches are reminiscent, they are also a little quicker to fall apart, because they are on a soft white bread. They come with a cooling drizzle of crema on top, which eases the pain of the of the vivid red chili sauce in which they are drenched. If there were an award for messiest street food, the chancla would put up a good fight, but there’s spicy, meaty reward for digging into the puddle of nearly neon-red sauce to fish out one of these “sandals” of bread and meat.
