The Jaiba de la Barda (Crab of the Barrida) is back, the innovative sandwich that will surprise tourists in Tampico, as one of the most original culinary offerings this Holy Week season. It boasts a combination of tradition, flavor, and creativity that attracts visitors and residents alike year after year.
This unique version, presented in the shape of a crustacean, stands out for maintaining the classic ingredients but with a more generous portion, making it an ideal option to share between two or even three people.
María de los Ángeles Sandoval, owner of Tortas de la Barda “Las Mamalonas,” explained that this product is returning as part of the innovations they prepare for the peak tourist seasons in southern Tamaulipas.
“Now we have the Jaiba de la Barda this Holy Week for people to come and try. It has the same ingredients as a regular sandwich, but in larger quantities, and it’s a dish that can serve two or even three people,” she said.
Jesús Sandoval also mentioned that this recipe represents a family tribute, as it was an idea left by a loved one that they continue to promote as part of the business’s legacy.
“My sister left us this innovation because she passed away, but we are happy to bring it back so people can come and enjoy this delicious torta,” said Jesús Sandoval.
María de los Ángeles stated that the main attraction of the “Jaiba de la Barda” (Crab of the Wall) is its design, as the bread is made from a single piece in the shape of the crustacean, including details like the claws and legs, which surprises those who see it for the first time.
She assured that in addition to its appearance, its weight is also appealing, as it can range from 600 grams to one kilogram, depending on the preparation.
She emphasized that many tourists arrive curious to see this creation, as it breaks with the traditional presentation of the Torta de la Barda.
“They’re surprised because they usually know a torta served on a regular roll, but when they see the Jaiba de la Barda, they can’t imagine it. We recommend dipping the crab legs in the chicharrón sauce so they can enjoy them too.”
For this holiday season, the business is considering setting up sales points in high-traffic tourist areas like Miramar Beach, which will have its traditional Playazo event on March 27th, in addition to extending hours at its main branch to meet the demand.
It should be noted that with its distinctive flavor, eye-catching presentation, and a history that blends tradition and innovation from the Sandoval family, the Jaiba de la Barda is back—the innovative torta that will surprise tourists in Tampico, becoming one of the most sought-after snacks during Holy Week.
Source: oem
