Pambazo
Pambazo is a Mexican dish or antojito made with pambazo bread dipped and fried in a red guajillo pepper sauce. It is traditionally filled with papas con chorizo or with potatoes only but there are different varieties.
Ingredients and preparation
Pambazos are made from white bread without a crispy crust.The bread is filled with potato and chorizo, dipped in warm red guajillo pepper sauce, fried, and garnished with shredded lettuce, salsa, crema, and queso fresco.
In the Mexican state of Veracruz at social events, small pambazos, called pambacitos, are served instead of canapés.
History
The pambazo bread got its name from the Ladino word pan basso or low-class bread from Mexico's viceregal period. During that period, there were bakeries in Mexico dedicated solely to this type of bread named 'panbasserias'.Varieties
State of Mexico
In some villages from State of Mexico, the pambazos are made with Semitic Mediterranean cuisine influence by the use the acemite or bran for bread made in artisan bakeries about horns of Spanish colonial period, as the case of Malinalco, Tequixquiac and Amecameca.In Malinalco, state of Mexico makes other pambazos, a Spanish colonial meal are made flour more small to Mexico City pambazos, filled with sausage and potatoes, chicken meat with epazote, shredded lettuce, white cheese, cream and spicy salsa.
In the Mexican state of Tequixquiac, pambazos are very different from those of Mexico City, being made with flour with dark wheat rind or bran named acemite, filled with sausage and potatoes, turkey meat or lamb meat, shredded lettuce, white cheese, cream and spicy chili chipotle sauce, fried with butter. The name is registered in this place as pan bazo, an archaic Spanish word.