A 1.5-ton sandwich conquers a Guinness record in Mexico
Translated from Spanish, summarized and contextualized by DistantNews.
At a glance
- A massive sandwich weighing 1.5 tons and measuring 100 meters long has set a Guinness World Record in Mexico City.
- The "torta" featured over fifty varieties of ingredients, including meats, vegetables, and seafood.
- The annual Feria Internacional de la Torta celebrated its 21st edition with this record-breaking culinary creation.
Mexico City has claimed a new Guinness World Record with a colossal sandwich, or "torta," weighing a staggering 1.5 tons and stretching 100 meters in length. The culinary feat was achieved at the traditional Feria Internacional de la Torta, an annual celebration of popular Mexican cuisine. This year's record-breaking torta was a complex assembly of over fifty different ingredients. The massive creation included a wide array of meats such as carnitas (pork) and wild boar, alongside milanesa, ham, sausage, chistorra, mole, seafood, vegetables, and cheese. Dozens of sandwich makers worked in unison on long tables to construct the enormous dish. The weigh-in and verification process, conducted under strict hygiene protocols and observed by Guinness World Records adjudicator Alfredo Arista, drew a large crowd of eager attendees. Arista officially welcomed the creators to the "officially amazing" Guinness family. This achievement marks a significant milestone for the Feria Internacional de la Torta, now in its 21st year. While previous editions have produced large tortas, this is the first time the event has secured official Guinness World Records certification. Participants like Mario Bustos, a torta maker for over fifteen years, expressed profound emotion at being part of the experience. Attendees, such as Ana Laura Ortega Ramรญrez, saw it as a unique opportunity to sample diverse culinary offerings once a year.
Originally published by El Deber in Spanish. Translated, summarized, and contextualized by our editorial team with added local perspective. Read our editorial standards.