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

Traditional Sweets – Alegrías and Wafers with Amaranth

Traditional Sweets – Alegrías and Wafers with Amaranth

Popping seeds is a traditional way to cook amaranth in Mexico, where it is easy to find, as well as many sweets prepared with it. In other countries, raw amaranth seed has become readily available for its health benefits, and once popped at home, it may be used to prepare those traditional Mexican sweets, such as the all-time favourite alegrías - "joys", or wafer sandwiches ... click on title for more

Quesadillas from Corn Dough – A Pure Mexican Delight

Quesadillas from Corn Dough – A Pure Mexican Delight

For an at-home Noche de Grito, this September 15, and to set the mood for a festive, socially distanced, Independence Day on September 16, nothing like some homemade antojitos (little cravings). Called quesadillas in Mexico City, dobladas in Guadalajara if they have fillings other than cheese, or molotes in Puebla and empanadas in Southern Mexico if they are deep fried, these corn-dough folded treats by any name are still a pure Mexican delight ... click on title for more