page_title: Pambazo
section_title: State of Puebla
hierarchical_section_title: Pambazo / Varieties / State of Puebla
caption_attribution_description: Español: Pambazo en salsa de longaniza
context_page_description: Pambazo is a Mexican dish or antojito made with pambazo bread dipped and fried in a red guajillo pepper sauce and filled with papas con chorizo or with papas only.
  The bread used for pambazos is white and lacks a crispy crust. This particular bread is made of flour, and is softer than the similar bolillo, which allows it to retain its shape while being soaked in sauce. Teleras are usually found in Mexican bakeries where they are sold just as any other white bread.
  It is unclear since when or why the pambazo is prepared and filled in a very specific way. While other similar dishes changed the fillings or toppings, the pambazo recipe remains almost the same. The bread is first filled with the potato and chorizo, then dipped in warm red guajillo pepper sauce, which gives the bread its famous orange-red sprinkled coloration. Once the bread has been soaked, it is passed on to fry in a bit of oil. The pambazo is to fry on the top and bottom of the bread. The pambazo is ready whenever the bread being fried becomes crispy on both sides. It is then garnished with shredded lettuce, salsa, crema, and queso fresco.
context_section_description: In Puebla City, pambazos are made with flour in the bread named cemita or acemite, filled with sausage and potatoes, avocado, papalo, white cheese, cream and with red spicy salsa on the pambazo.
caption: Pambazos of Puebla City
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