Panuchos

History & Origin

Panuchos are arguably the most beloved and representative street food of the Yucatan Peninsula. Unlike salbutes, panuchos contain a filling of smooth black bean paste inside the tortilla before frying, which gives them a more substantial texture and complex flavour. Their origin is lost in Yucatecan oral tradition, but they are said to have been born in the markets of Merida as an ingenious way to make a simple fried tortilla more filling. The name may derive from the Mayan words "pan" (banner) and "buut" (stuffed), referring to the way the tortilla opens like a pocket for filling. The preparation requires a specific technique: the tortilla is partially cooked on a comal, then carefully opened on one side to create a pocket, filled with smooth black bean paste and sealed before frying. This extra step distinguishes the panucho from the salbute and requires practice and skill. Traditionally they are topped with turkey in escabeche oriental, a Yucatecan preparation with sour orange, spices and roasted onions. They are also served with shredded chicken or cochinita pibil. Pickled red onion in sour orange and habanero chilli are obligatory accompaniments.