Pambazo is undoubtedly one of the most famous traditional Mexican dishes. This sandwich made with bazo bread, smothered in sauce, and with a myriad of fillings, is a staple at many events. Present at civic celebrations, baptisms, religious commemorations, fairs, and much more, this dish is more than just a snack. It’s also present in different regions of our country. That’s why it’s essential to know what a pambazo is and the vast culinary tradition that accompanies it.
What is a pambazo?
The most practical way to describe and define a pambazo is to say that it’s a sandwich (or a sandwich, if you prefer), smothered in red sauce and filled with different stews, which vary according to the regional recipes for this dish. In one of them, after being soaked, it is browned on a comal to give it a unique flavor.
Its name comes from the fact that it is prepared with pan bazo, a type of white salted loaf originally from Castile, Spain. The red sauce used to coat it is made with guajillo chili. The so-called “traditional” recipe for pambazo is actually the typical version of Mexico City. It is typically filled with potatoes, chorizo, cheese, sour cream, and lettuce. However, the origin of pambazo lies in another region of our country.
Veracruz and Jalisco: the birthplace of pambazos. Some variations
It is unknown exactly when and where in Mexico pambazo originated. Currently, the states of Jalisco and Veracruz are considered the most likely origins. While it’s true that pan bazo arrived through the convents of the various religious orders of New Spain during the 16th and 17th centuries, the tradition of bathing it in guajillo sauce seems to have originated in Jalisco. Proof of this is often cited by its striking resemblance to tortas ahogadas, the state’s typical dish. However, on the Veracruz coast, recipes were frequently created that reflected the combination of local ingredients with those from Europe, Africa, and Asia. Furthermore, in that state, pan bazo is still baked in the old-fashioned way, just as it was when it arrived in Mexico. This would be compelling evidence of the dish’s Veracruz roots.
On the other hand, there is a story that is more legendary than real, which explains its origin. It is said that pambazo originated in Orizaba, Veracruz, at the hands of a French cook in the court of Charlotte and Maximilian of Habsburg, during their short-lived reign between 1864 and 1867. According to this version, the Belgian Empress asked her cook to create a dish that recreated Pico de Orizaba, including the volcano’s white snow. This supposedly explains the light color of the bread used.
Pambazo is present nationwide. However, it is most widely rooted in the states of Veracruz, Puebla, the State of Mexico, and the capital of the Republic. These states are home to the main regional variations of the dish. In the city of Orizaba and in Puebla, pambazo is not smothered in sauce. It is filled with refried beans or mole, sausage, white cheese, sliced lettuce, and chipotle chili in adobo sauce.
On the other hand, in Xalapa, the capital of the state of Veracruz, pambazos are also prepared with a bean filling, accompanied by mayonnaise, avocado, ham, chicken, or chorizo. They also contain lettuce, onion, and chipotle chili. Finally, the version of this dish in Mexico City and the surrounding areas is the most well-known. The bazo bread is soaked in guajillo sauce and fried. Its filling is potatoes, sausage, sour cream, cheese, and lettuce.
Preparation
To prepare a pambazo in its most well-known form, we suggest following these steps:
Prepare the sauce. To do this, soak some guajillo chilies. Then, blend them with water, tomatoes, a clove of garlic, chopped onion, a teaspoon of cumin, a teaspoon of salt, and a teaspoon of pepper.
Prepare the bread. The bazo bread should be soaked in the previously prepared sauce. Then, brown it on the griddle or in a frying pan for about a minute.
Assembly. Finally, the pambazo is filled with potatoes and chorizo (previously fried and chopped), sour cream, lettuce, and cheese to taste.
The importance of the pambazo
Like other emblematic dishes of Mexican cuisine, pambazo is important for its cultural and historical significance. Often identified as a snack (perhaps erroneously), this dish is actually one of the greatest icons of Mexican cuisine. From street stalls to homes, inns, and restaurants, this dish nourishes millions of Mexicans daily. In itself, pambazo embodies the historical processes that led to the emergence of such a vast and diverse cuisine in our country, thanks to the convergence of different culinary cultures during the colonial era.
Source: mexicodesconocido
