The iconic creation — a single torta that arrives towering with chorizo, jamón, queso de Oaxaca, a whole fried egg, fresh avocado, sliced tomato, lettuce, and the signature Don Polo beans and pickled jalapeños. The bread-to-filling ratio is carefully balanced so nothing squishes out when you bite through.
Tips from diners
The Cubana is massive — one sandwich can easily feed two people if you're not ravenous. The fried egg is crucial to its character.
A refreshing accompani — licuados are blended fruit drinks mixed with milk and ice. Don Polo rotates seasonal fruits (papaya, strawberry, mango, banana) and each is made to order so they're thick and creamy, not watered down.
Tips from diners
Order a licuado with your torta. The cold, sweet drink provides relief from the savory, heavy sandwich.
Tender shredded chicken breast mixed with a touch of chipotle mayo, then layered with fresh avocado, tomato, lettuce, and the signature Don Polo beans. The chicken is prepared in-house and stays juicy thanks to the avocado and mayo acting as a moisture barrier.
Tips from diners
If the Cubana feels too heavy, the pollo is a slightly lighter option that still delivers flavor. The chipotle mayo ties everything together.
The straightforward option — thin-sliced beef griddled until edges are crispy, layered with creamy avocado, ripe tomato, crisp lettuce, pickled jalapeños, and the house beans on warm bolillo. This is what you order when you want to taste the quality of the meat without too many competing flavors.
Tips from diners
The bistec is a reliable choice. Don't be fooled by the simpler-sounding name — it's still packed with fresh ingredients and the beans are the real star.
Crispier than the bistec — a thin beef cutlet is breaded and pan-fried until the exterior is golden and crunchy. The contrast between the crispy crust and the tender meat inside is the draw, complemented by the standard avocado, tomato, and house beans.
Tips from diners
The milanesa has more textural contrast than the bistec thanks to the breadcrumb crust. Great choice if you want something with a bit more crunch.
Founded in 1956 by Leopoldo Sánchez Preciado with a vision of hot tortas sold on the street, Don Polo became an institution when the restaurant opened on Félix Cuevas in 1960. Now with multiple locations across Mexico City, the operation has stayed true to its original formula: quality meats, creamy beans, fresh avocado, and pickled chiles all piled onto warm bolillo rolls.
Arrive by 9am if you want a table during breakfast. Don Polo is packed from 7-11am with office workers grabbing tortas before work.
The lunch rush (12-2pm) is intense but moves quickly. Counter service is faster than waiting for a table.
Don Polo now has locations across Mexico City including Del Valle, Polanco, and San Ángel. All serve the same menu with identical quality.
Don Polo tortas are easy to share. Come with a friend, order two different varieties, and split them for the full experience.
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