{{Short description|Mexican traditional dish}} {{Use dmy dates|date=July 2023}} {{sources|date=July 2015}} {{Infobox food | name = Pambazo | image = PambazosDF.JPG | image_size = | image_alt =Pambazos for sale in Mexico City | caption = Pambazos for sale in Mexico City | alternate_name = | type = Pambazo bread | course = | country = Mexico | region = México City | national_cuisine = | creator = <!-- or | creators = --> | year = | mintime = | maxtime = | served = | main_ingredient = | minor_ingredient = | variations = | serving_size = 100 g | calories = | protein = | fat = | carbohydrate = | glycemic_index = | similar_dish = | other = |no_commons=true }} thumb|Pambazos being prepared in Mexico City (2010) '''Pambazo''' ({{IPA|es|pamˈbaso|lang|PambazoPronunciation.ogg}}) is a Mexican dish or ''antojito'' (very similar to the torta) made with pambazo bread dipped and fried in a red ''guajillo'' pepper sauce. It is traditionally filled with ''papas con chorizo'' (potatoes with 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'' (sauce), crema (cream), and queso fresco (fresh cheese).<ref>{{cite web | title=Pambazo | Traditional Sandwich from Mexico | TasteAtlas | url=https://www.tasteatlas.com/pambazo }}</ref>
In the Mexican state of Veracruz at social events, small pambazos, called pambacitos ("little pambazos"), are served instead of canapés.
==History==
The pambazo bread got its name from the Ladino word ''pan basso'' (Spanish ''pan bajo'') 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' (''pambacerías'').
:''"On this type of bread, inferior quality flour or flour from deteriorated wheat were mixed to produce the pan basso. Bakeries produced minimal quantities of pan basso, a maximum of 4% of all flour in Mexico City"''
:Virginia García Acosta, Las panaderías, sus dueños y trabajadores. Ciudad de México. Siglo XVII.
==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 (barbacoa), 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.
===State of Puebla=== [[File:Pambazo poblano.jpg|thumb|upright|Pambazos of Puebla City]]
In Puebla City, pambazos are made with flour named ''cemita'' or acemite, sausages, potatoes, avocado, papalo, white cheese, and cream.
===State of Veracruz=== Orizaba, Veracruz, a place with Sephardic roots, pambazo is made with Carne Polaca, or "Polish meat", lettuce, and spicy sauce.
== Reception == ''The Daily Meal'' reviewed the pambazo with "it’s insanely delicious" in their article "12 Life-Changing Sandwiches You've Never Heard Of".<ref name="12 Life-Changing Sandwiches You've Never Heard Of">{{cite web|author=Dan Myers|url=http://www.thedailymeal.com/eat/12-life-changing-sandwiches-youve-never-heard|title=12 Life-Changing Sandwiches You've Never Heard Of|publisher=The Daily Meal|date=27 February 2015|access-date=3 March 2015}}</ref> Robert Sietsema described the sandwich as ''legendary'' in The Village Voice.<ref>{{cite web | url=https://www.villagevoice.com/pambazos-and-pozole-at-sunset-parks-xochimilco/ | archive-url=https://web.archive.org/web/20251021223640/https://www.villagevoice.com/pambazos-and-pozole-at-sunset-parks-xochimilco/ | url-status=dead | archive-date=21 October 2025 | title=Pambazos and Pozole at Sunset Park's Xochimilco | date=15 April 2009 }}</ref>
==See also== * Torta ahogada * List of Mexican dishes * {{portal-inline|food}}
==References== {{reflist}}
==Further reading== * {{cite book |last= de Caraza |first= Laura B |title= El Libro Clásico de la Cocina Mexicana |year= 1991 |publisher= Promexa |location= Mexico, D.F. |isbn= 968-39-0366-5 |url-access= registration |url= https://archive.org/details/ellibroclasicode0000cara }} * {{cite book |last= Nieto |first= Blanca |title= Cocina tradicional mexicana |year= 1993 |publisher= Selector |location= Mexico |isbn= 968-403-710-4 }} * {{cite book |last= Flores |first= Carlos Arturo |title= México, la cultura, el arte y la vida cotidiana|year= 1990|publisher= Centro de Investigaciones Interdisciplinarias en Humanidades, Coordinación de Humanidades, Universidad Nacional Autónoma de México |location= Mexico |isbn= 968-36-0667-9 }}
==External links== {{commons category|Pambazos}} *[http://members.lycos.nl/entradas/Pambazos/pambazos.html Recipe] {{Webarchive|url=https://web.archive.org/web/20070610014757/http://members.lycos.nl/entradas/Pambazos/pambazos.html |date=10 June 2007 }}
{{Mexican bread}} {{Mexican cuisine}} {{Sandwiches}}
Category:Mexican breads Category:Pork sandwiches Category:Sausage sandwiches Category:Street food in Mexico