Pambazo: Difference between revisions
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{{Infobox food | |||
| name = Pambazo | |||
| image = PambazosDF.JPG | |||
| caption = A traditional pambazo | |||
| country = Mexico | |||
| region = Central Mexico | |||
| course = Main course | |||
| type = Sandwich | |||
| main_ingredient = Bread, potatoes, chorizo, guajillo chili sauce | |||
}} | |||
'''Pambazo''' is a traditional Mexican dish that is particularly popular in the central regions of the country. It is a type of sandwich made with a special bread that is dipped in a red guajillo chili sauce and then filled with a variety of ingredients, most commonly potatoes and chorizo. The dish is known for its distinctive red color and rich, spicy flavor. | |||
== | ==History== | ||
The | The origin of pambazo is often attributed to the state of [[Veracruz]], although it is widely consumed in [[Mexico City]] and other parts of [[Central Mexico]]. The name "pambazo" is believed to be derived from the Spanish word "pan basso," meaning "low bread," referring to the type of bread used, which is less refined than other types of Mexican bread. | ||
==Preparation== | |||
The preparation of pambazo begins with the bread, which is similar to a [[bolillo]] but slightly denser. The bread is sliced open and dipped in a sauce made from dried guajillo chilies, garlic, and other spices. This gives the pambazo its characteristic red color and spicy flavor. | |||
Once the bread is coated in the sauce, it is filled with a mixture of cooked potatoes and [[chorizo]], a type of Mexican sausage. The filled sandwich is then lightly fried on a griddle until the bread is crispy and the filling is heated through. Some variations may include additional fillings such as [[refried beans]], [[lettuce]], [[cheese]], or [[sour cream]]. | |||
==Regional Variations== | |||
While the basic components of pambazo remain consistent, there are regional variations in the preparation and ingredients. In [[Puebla]], for example, pambazos may include additional ingredients like [[queso fresco]] or [[avocado]]. In [[Mexico City]], they are often served as street food and may be garnished with [[salsa]] and [[crema]]. | |||
==Cultural Significance== | ==Cultural Significance== | ||
Pambazo is more than just a dish; it is a part of Mexican culinary tradition and is often associated with celebrations and festivals. It is commonly found at street food stalls and markets, where it is enjoyed by locals and tourists alike. | |||
==Gallery== | |||
<gallery> | |||
File:PambazosCookingDF.JPG|Pambazos being cooked on a griddle | |||
File:Pambazo de Tequixquiac (1).jpg|A pambazo from Tequixquiac | |||
File:Pambazo poblano.jpg|A pambazo from Puebla | |||
</gallery> | |||
==Also see== | |||
* [[Torta]] | |||
* [[Taco]] | |||
* [[Mexican cuisine]] | |||
* [[Street food]] | |||
{{Mexican cuisine}} | |||
[[Category:Mexican cuisine]] | [[Category:Mexican cuisine]] | ||
[[Category:Sandwiches]] | [[Category:Sandwiches]] | ||
[[Category:Street food]] | [[Category:Street food]] | ||
Latest revision as of 02:43, 11 December 2024
| |
| A traditional pambazo | |
| Alternative names | |
| Type | Sandwich |
| Course | Main course |
| Place of origin | Mexico |
| Region or state | Central Mexico |
| Associated national cuisine | |
| Created by | |
| Invented | |
| Cooking time | minutes to minutes |
| Serving temperature | |
| Main ingredients | Bread, potatoes, chorizo, guajillo chili sauce |
| Ingredients generally used | |
| Variations | |
| Food energy | kcal |
| Nutritional value | Protein: g, Fat: g, Carbohydrate: g |
| Glycemic index | |
| Similar dishes | |
| Other information | |
| Website | [ Official website] |
Pambazo is a traditional Mexican dish that is particularly popular in the central regions of the country. It is a type of sandwich made with a special bread that is dipped in a red guajillo chili sauce and then filled with a variety of ingredients, most commonly potatoes and chorizo. The dish is known for its distinctive red color and rich, spicy flavor.
History[edit]
The origin of pambazo is often attributed to the state of Veracruz, although it is widely consumed in Mexico City and other parts of Central Mexico. The name "pambazo" is believed to be derived from the Spanish word "pan basso," meaning "low bread," referring to the type of bread used, which is less refined than other types of Mexican bread.
Preparation[edit]
The preparation of pambazo begins with the bread, which is similar to a bolillo but slightly denser. The bread is sliced open and dipped in a sauce made from dried guajillo chilies, garlic, and other spices. This gives the pambazo its characteristic red color and spicy flavor.
Once the bread is coated in the sauce, it is filled with a mixture of cooked potatoes and chorizo, a type of Mexican sausage. The filled sandwich is then lightly fried on a griddle until the bread is crispy and the filling is heated through. Some variations may include additional fillings such as refried beans, lettuce, cheese, or sour cream.
Regional Variations[edit]
While the basic components of pambazo remain consistent, there are regional variations in the preparation and ingredients. In Puebla, for example, pambazos may include additional ingredients like queso fresco or avocado. In Mexico City, they are often served as street food and may be garnished with salsa and crema.
Cultural Significance[edit]
Pambazo is more than just a dish; it is a part of Mexican culinary tradition and is often associated with celebrations and festivals. It is commonly found at street food stalls and markets, where it is enjoyed by locals and tourists alike.
Gallery[edit]
-
Pambazos being cooked on a griddle -
A pambazo from Tequixquiac
-
A pambazo from Puebla
Also see[edit]
| Mexican cuisine | ||||||||||
|---|---|---|---|---|---|---|---|---|---|---|
|
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