Mexico’s great multilayered sandwich is on the rise in Boston, starring on menus where it was scarce a few years ago. But we’re still partial to the Medford-founded Tenoch, whose mini-empire now has locations in the North End and Davis Square, all serving a gorgeous torta on a slightly oily telera roll with beans, chipotle mayo, mozzarella-like Oaxaca cheese, onions and tomatoes. Fillings like steak, slow-roasted pork shoulder, chicharrones and crumbled chorizo make for a pleasingly greasy, messy, utterly delicious and gut-busting meal.