Pastes Hidalguenses (Hidalgo-Style Cornish Pasties)

History & Origin

Pastes hidalguenses are one of the most fascinating culinary stories in Mexico, as their origin dates back to the Cornish miners who arrived in Real del Monte, Hidalgo, in the early nineteenth century to work the silver mines. These workers brought with them the Cornish pasty, a puff pastry parcel filled with meat and potato that served as a practical lunch down the mines. Over time, pastes became thoroughly Mexicanised: the pastry was adapted using lard, the fillings incorporated chilli, and sweet variants emerged with pineapple, rice pudding and cajeta. Today Real del Monte celebrates the Feria del Paste every October, where dozens of bakeries compete for the best paste. The town even has a museum dedicated to this empanada. Pastes are sold in bakeries and street stalls throughout the Sierra de Hidalgo, from Pachuca to Mineral del Chico. They are eaten hot, straight from the hand, and their lateral crimp distinguishes them from other empanadas. The paste tradition has expanded to neighbouring states such as Puebla and Estado de México, becoming a beloved regional icon.