Pambazo: Difference between revisions
m Standard headings/general fixes |
No edit summary |
||
| Line 2: | Line 2: | ||
Originally, this is the classic recipe, but as the dish spread through the states it underwent some changes. The bread used for pambazos is white and lacks a crispy crust, and it is also called pambazo. This particular bread is made of flour, lard, eggs, and its tougher than a [[bolillo]], which allows it to retain its shape while being soaked in sauce. |
Originally, this is the classic recipe, but as the dish spread through the states it underwent some changes. The bread used for pambazos is white and lacks a crispy crust, and it is also called pambazo. This particular bread is made of flour, lard, eggs, and its tougher than a [[bolillo]], which allows it to retain its shape while being soaked in sauce. |
||
they are fuken good |
|||
==External links== |
==External links== |
||
Revision as of 20:05, 7 January 2010
Pambazo is a Mexican dish or antojito (very similar to the torta) made from special bread dipped in a red guajillo pepper sauce and filled with a guiso (filling) like papas con chorizo (potatoes with chorizo), frijoles refritos (refried beans) or longaniza. It is then garnished with shredded lettuce, salsa (sauce), cream and queso fresco (fresh cheese).
Originally, this is the classic recipe, but as the dish spread through the states it underwent some changes. The bread used for pambazos is white and lacks a crispy crust, and it is also called pambazo. This particular bread is made of flour, lard, eggs, and its tougher than a bolillo, which allows it to retain its shape while being soaked in sauce. they are fuken good
External links
References
- de Caraza, Laura B (1991). El Libro Clásico de la Cocina Mexicana. Mexico, D.F.: Promexa. ISBN 9683903665.
{{cite book}}: Cite has empty unknown parameter:|coauthors=(help) - Nieto, Blanca (1993). Cocina tradicional mexicana. Mexico: Selector. ISBN 9684037104.
{{cite book}}: Cite has empty unknown parameter:|coauthors=(help) - Flores, Carlos Arturo (1990). México, la cultura, el arte y la vida cotidiana. Mexico: Centro de Investigaciones Interdisciplinarias en Humanidades, Coordinación de Humanidades, Universidad Nacional Autónoma de México. ISBN 9683606679.
{{cite book}}: Cite has empty unknown parameter:|coauthors=(help)
 | This Mexican cuisine–related article is a stub. You can help Wikipedia by expanding it. |