Pambazo 

The Pambazo is a quintessential Mexican street food, particularly popular in Mexico City. Its name derives from the bread used, which is dipped in a spicy guajillo tomato sauce and then seared until crispy. Traditionally, it's filled with a savory blend of chorizo and potatoes, complemented by a tangy cabbage slaw. This sandwich offers a delightful contrast of textures and flavors, making it a must try for any food enthusiast.

Full Recipe:

Ingredients

For the Slaw:

• 2 cups finely shredded green cabbage (about 4 oz)

• 2 scallions, thinly sliced

• 1/4 cup fresh cilantro, chopped

• 1/4 cup jocoque or Mexican crema (plus more if needed)

• 1 serrano pepper, thinly sliced

• Kosher salt to taste

For the Salsa:

• 2 tbsp neutral oil (canola or vegetable)

• 1/4 yellow onion

• 2 guajillo chiles, stemmed and seeded

• 3 garlic cloves, smashed

• 1 (7.75 oz) can Mexican hot tomato sauce (e.g., El Pato)

For the Sandwich:

• 1 large russet potato (12 oz), peeled and cubed

• 1 tbsp kosher salt

• 1/2 lb Mexican chorizo (preferably fresh)

• 2 tbsp vegetable oil

• 2 telera or bolillo rolls

• 4 oz queso fresco, sliced into slabs

Directions

1. Prepare the Slaw: In a medium bowl, toss together the shredded cabbage, scallions, cilantro, jocoque, and serrano pepper. Season with salt to taste. Set aside or refrigerate for up to 2 days.

2. Make the Salsa: In a saucepan, heat the oil over low heat. Add the onion, guajillo chiles, and garlic. Cook until softened, about 10 minutes. Remove the solids and stir in the tomato sauce. Transfer to a bowl and set aside.

3. Toast the Bread: Preheat the oven to 250°F (121°C). Place the rolls directly on the rack and toast until the exterior is lightly crisped.

4. Cook the Potatoes: In a saucepan, cover the cubed potatoes with water and 1 tablespoon salt. Boil, then simmer until tender, about 10 minutes. Drain.

5. Cook the Chorizo: In a hot skillet, brown the chorizo over medium heat, about 6–8 minutes. Remove and set aside.

6. Crisp the Potatoes: In the same skillet, add oil. Cook the potatoes undisturbed until golden, then flip and crisp the other side. Combine with the chorizo.

7. Griddle the Bread: Cut the rolls in half. Dip only the crusty exteriors into the salsa. Place salsa-side down in a hot skillet. Press and char until toasted, about 30 seconds. Set aside.

8. Assemble the Sandwich: On the bottom half of each roll, layer the queso fresco, then add the chorizo-potato mixture. Top with the slaw and close with the top bun. Press gently and serve immediately.

Nutritional Information (per sandwich)

• Calories: Approximately 565 kcal

• Protein: 22g

• Fat: 30g

• Carbohydrates: 50g

• Fiber: 5g

• Sodium: 1,200mg