"Megan Sanchez didn't intend to open Portland's most popular torta shop-she wanted to be a cheesemaker. But while fine-tuning her curds and whey in Vermont, she and a partner launched what would become Güero as a bike-delivery taco shop. Eventually, she moved it to Portland, soon swapping the bicycles for a food truck (and then a second one) and, after a time, the tacos for tortas. But it wasn't until the final move to a brick-and-mortar on NE 28th Avenue that she added the hamburguesa."
"Stacked with guacamole, chopped tamarind tomatoes, and slaw, it didn't hook diners originally-Sanchez says that local legends Peter Cho and Gabriel Rucker were among the few early fans-but after some iterations it ended up a smash hit. Today, Güero goes through 200 to 300 burgers a week. Potato bun: At first, local baker Felipe Cabrera Hernandez made the burger buns. While he still bakes the telera rolls for the tortas, as he has since Güero was a cart,"
Megan Sanchez started Güero as a bike-delivery taco shop while training as a cheesemaker, later moving to Portland and evolving from carts and trucks into a brick-and-mortar on NE 28th Avenue. She added the hamburguesa there, and after iterations it became a smash hit, reaching 200 to 300 burgers sold weekly. The hamburguesa is built on Martin's Famous Potato Rolls toasted with butter, with morita chile and garlic mayonnaise, sliced avocado, and grilled red onions and jalapeños to add sweet heat. The burger includes a middle layer of queso botanero—a mild, crumbly white cheese mixed with cilantro and jalapeños that melts from the burger's heat—and also features grilled ham.
Read at Portland Monthly
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