Puebla Style Cemita Sandwich

Puebla Style Cemita Sandwich

Pápalo is a pre-Hispanic herb originally from Mexico; one of the best known applications of pápalo is as a required topping to prepare a cemita, a sandwich created in the Mexican state of Puebla, named after the bun with which it is traditionally prepared. People in Puebla will declare that, without cemita buns and pápalo leaves, there is no cemita sandwich ... click on title for more

Octopus Taco – Something Fishy about this “Tako”

Octopus Taco – Something Fishy about this “Tako”

Octopus tacos and tortas (Mexican sandwiches) have always been very popular at seafood stands inside mercados (markets), as well as cantinas (bars).  The traditional seasonings are either “en su tinta” – in their own ink, or cooked then sautéed with onions and peppers, similar to fajitas. In recent decades, Asian inspired flavours have also been favoured ... click on title for more

Asian Heritage and an Asian-Inspired Spicy Sauce

Asian Heritage and an Asian-Inspired Spicy Sauce

Asian heritage is considered the fourth  root of Mexican heritage, along with its native, European, and African roots. Nowadays, there are important Asian communities in several Mexican states, which has influenced local cuisine.  One ingredient that has entered Mexican kitchens in the last decades is soy sauce, used in stews and other dishes as a condiment for added umami (yummy flavour), but also as the main component of sauces ... click on title for more

Mexico City Street Food – Pambacitos

Mexico City Street Food – Pambacitos

In another post, I shared the story and a recipe of pambazos, a chorizo and potato sandwich made with a bun of the same name, usually covered in a red sauce, then pan-fried.  Pambacitos (diminutive of pambazo), as the name indicates, are smaller, and also somewhat different, because the dough is not baked, but directly deep-fried from raw, and then filled with chorizo with potatoes, or other preparations ... click on title for more