Pambazo

History

A Mexico City street-food classic, the pambazo dips its whole white roll in a red guajillo-chile salsa, then griddles it until the outside is crisp and stained deep red. Inside go papas con chorizo, lettuce, crema and cheese.

Ingredients

• Pambazo bread (soft white roll)
• Guajillo chile salsa
• Potato & chorizo (papas con chorizo)
• Shredded lettuce
• Mexican crema
• Queso fresco

How to Make

1. 1Cook diced potato with crumbled chorizo until browned.
2. 2Dip the whole roll in warm guajillo salsa to coat it red.
3. 3Griddle the dipped roll on both sides until crisp.
4. 4Fill with the potato-chorizo, lettuce, crema and crumbled cheese.
5. 5Close, press on the griddle briefly and serve hot.

Known for it

• El pambazo locoCalz. Magdalena Mixhuca 15, Magdalena Mixihuca, Venustiano Carranza, 15850 Ciudad de México, CDMX, Mexico