Street FoodEasy

Salbutes

Name: Salbutes
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Cuisine: Mexican
Ingredients: 2 Red onion; 2 Tomato; 2 Avocado; 1 Romaine lettuce; 500 g Corn masa flour; 100 ml Apple cider vinegar; 400 g Shredded cochinita pibil; 2 Habanero chilli; 1 tsp Salt; 500 ml Vegetable oil for frying

50 min (30 prep + 20 cook) Easy 6 servings Yucatán

Edmond Bojalil

Recetas Mexas

Published: 20 Mar 2026 · Updated: 29 Mar 2026

Puffy fried tortillas topped with cochinita pibil, pickled red onion and avocado. A crispy Yucatecan street food classic.

About this recipe

Salbutes are one of the most iconic street foods from Yucatecan cuisine. They are corn tortillas fried until they puff up, becoming crispy on the outside and soft within, then generously topped with cochinita pibil, lettuce, tomato, pickled red onion and avocado.

History & Origin

Salbutes are one of the culinary jewels of the Yucatan Peninsula, with deep roots in Mayan culture. Their name comes from the Mayan words "saal" (light) and "buut" (stuffed), though ironically salbutes carry no filling, unlike their cousins the panuchos. This distinction is fundamental in Yucatecan gastronomy. The preparation technique is what makes salbutes special: the corn dough is prepared without lard, which allows the tortilla to puff up like a balloon when dropped into hot oil, creating a unique texture that is crispy on the outside but soft and spongy within. This textural contrast is the hallmark of a proper salbute. Historically, salbutes were market food and festival fare in cities like Merida, Valladolid and Campeche. The salbuteras were women who set up their stalls in markets and squares, preparing these snacks to order. Every Yucatecan family has their own version and their own secrets for achieving the perfect puff. The classic topping is cochinita pibil, but they are also served with shredded chicken, pickled turkey or relleno negro. Pickled red onion in sour orange juice is an obligatory accompaniment that provides acidity and freshness. Today, salbutes remain one of the most popular street foods across the entire peninsula, found in traditional markets and fine Yucatecan dining establishments alike.

Estimated cost

£7.20

Total cost

£1.20

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

320

Calories

14g

Protein

32g

Carbohydrates

16g

Fat

Fibre

480mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Slice the red onion into thin rings and place in a bowl with the apple cider vinegar, a pinch of salt and oregano. Leave to pickle for at least 30 minutes.
💡 Sour orange is traditional; if unavailable, mix half vinegar and half orange juice.
2
Prepare the dough by mixing the corn flour with warm water and a pinch of salt until you have a smooth, pliable dough that doesn't stick to your hands.
3
Form balls of about 40g and flatten them with a tortilla press to make discs of about 12cm in diameter, slightly thicker than a regular tortilla.
💡 Do not add lard to the dough; fat-free dough is what allows them to puff up when fried.
4
Heat the oil to 180°C in a deep pan. Fry each tortilla until it puffs up like a balloon, turning carefully. They should be golden and crispy on the outside.
5
Drain the salbutes on kitchen paper. Whilst they cool slightly, prepare the shredded lettuce, tomato slices and avocado slices.
6
Assemble each salbute: place a bed of lettuce, then hot cochinita pibil, tomato slices, avocado slices and crown with the pickled red onion.
7
Serve with habanero sauce to taste and eat immediately so the tortilla keeps its crispy texture.