Lonche is another word in Spanish to refer to tortas (sandwiches in Mexico). While tortas can be made with bolillo or telera rolls, or any crisp and crusty bread, while lonches are almost always made with a soft bread roll. Almost anything can be made into a lonche or torta, and one of my favorite lonches is made with queso fresco and avocado topped with sliced tomato, onion, avocado, and pickled jalapeño peppers. This simple, meatless sandwich can be enjoyed year-round, although it is most popular during Cuaresma (Lent) when people refrain from eating meat on Fridays. Traditionally, avocado and queso fresco lonches are served for breakfast, but they also make for a great lunch or late-night dinner.