Roast the garlic in the oven or toast on a griddle until it’s softened and has black spots. In the oven, wrap the whole head in foil, place on a baking sheet, and bake at 375℉ for 20–25 minutes, or until soft. On a griddle, place individual cloves, with the skin on, in a skillet on medium heat, and cook for 10–12 minutes, or until skin is lightly charred. Peel cloves and purée with the rest of the Mojo de Ajo ingredients in a blender or food processor. Set aside.

In a large skillet, heat the oil. Add onions and cook until translucent. Add the mushrooms and cook until their juices are released. Add the epazote and 3 or 4 spoonfuls of the mojo. Continue cooking until tender and most of the liquid has evaporated.

Preheat oven to 350℉. Cut baguette or other bread of choice in half lengthwise and place on a lined sheet pan.

To build the torta, spread a layer of goat cheese on the bottom half of the bread, top with mushrooms, then add cheese. Leave open-faced. Place in the oven and toast for approximately 5–7 minutes, or until melty and golden brown.

As the torta is toasting, toss the watercress in a mixing bowl with the lime juice and salt.

To serve, remove the torta from the oven, add a handful of the watercress to the top of the mushrooms and cheese, then add the top half of the bread.