Street FoodMediumFree

Pambazos

Name: Pambazos
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 3 tbsp Vegetable oil; 8 Guajillo chillies; 200 g Mexican chorizo; 150 g Soured cream; 2 Garlic cloves; 2 cups Cos lettuce, shredded; 6 Pambazo bread rolls; 3 piezas medianas Potatoes; 100 g Fresh cheese, crumbled; 1 to taste Salt

55 min (25 prep + 30 cook) Medium 6 servings Centro de México

Edmond Bojalil

Recetas Mexas

Published: 4 Feb 2026 · Updated: 10 Mar 2026

Soft bread roll dipped in guajillo chilli sauce and filled with potato and chorizo.

About this recipe

Pambazos are a beloved street food from central Mexico. A soft white bread roll is dipped in a rich guajillo chilli sauce and then toasted on a griddle until lightly crisp. The roll is filled with a savoury mixture of potato and chorizo, then garnished with shredded lettuce, soured cream, and crumbled fresh cheese. The name comes from the low-quality bread (pan basso) originally used. Pambazos are a classic fixture at street food stalls and traditional eateries.

History & Origin

Pambazos are an iconic street snack from Mexico City whose name derives from 'pan basso', or low-quality bread, that was made during the colonial era. Originally it was the cheapest bread available, made with lower-grade flour, which gave it a spongy texture perfect for absorbing guajillo chilli salsa. The genius of the dish lies in soaking the bread in salsa and toasting it on the griddle, creating a reddish outer crust whilst the interior remains soft and juicy. The classic filling of potato with chorizo represents mestizo fusion: the American potato paired with the Spanish sausage. They are the stars of patriotic festivals and school fetes, where they are prepared by the dozen wrapped in brown paper.

Estimated cost

£17.89

Total cost

£2.98

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

370

Calories

17g

Protein

43g

Carbohydrates

15g

Fat

Fibre

858mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Boil the potatoes whole and unpeeled in salted water for 25 minutes or until tender. Peel and cut into small cubes.
2
Remove the casing from the chorizo and crumble it. Fry in a pan without oil over medium heat for 8-10 minutes, stirring frequently, until cooked through and lightly crisp. Add the cubed potato, mix well, and cook together for 5 minutes. Season with salt.
3
Prepare the guajillo sauce: remove the veins and seeds from the guajillo chillies. Toast them lightly on a dry griddle, then soak in hot water for 15 minutes. Blend with the garlic and a little of the soaking water until smooth. Strain.
4
Cut each pambazo roll in half horizontally without fully separating the halves. Fill generously with the potato and chorizo mixture.
💡 If you cannot find pambazo bread, a soft white bread roll (bolillo) makes a good substitute.
5
Dip each stuffed pambazo into the guajillo sauce, making sure it is fully coated on all sides.
6
Heat a griddle or frying pan with a little oil over medium heat. Toast the pambazos for 3-4 minutes on each side until lightly crisp and the sauce has set.
7
Serve each pambazo open, topped with shredded lettuce, soured cream, and crumbled fresh cheese.