As soon as I got to Mexico City, I stopped at my friend Edwin’s house. His name on facebook is Edwin “Beerman” so you can only imagine what was to follow shortly thereafter for the rest of the evening.
Several innumerable oversized caguamas later, the Mexican beer munchies came a knockin’. Luckily, Doña Loreto, colonia Ahuizotla’s resident nocturnal Pambazonera was located down his street.
She doesn’t even start setting up until 9 PM but there were already people lining up waiting for her shimmering flat top to heat up.
She specializes in quesadillas and pambazos, sencillas (as is) or tricked out with a fat scoop of her homemade guisados.
I opted to order mine with slivered sautéed champiñones (mushrooms) in addition to the traditional stuffing of Mexican chorizo spiked, fried mashed potatoes. I was lightly drooling as I patiently waited for the red-chile-sauce drenched telera roll’s edges to crisp up.
Fortunately, I was beer goggling it sick and didn’t think twice about the amount of creamy, unrefined lard she must have spooned over it, on both sides of the halved pieces of bread of course.
Around maybe seven eternal minutes later, the fried sandwich was finally ready. A pambazo is a unique individual in the pantheon of Mexican street food. Some people describe it, as a “Mexican French Dip” but that isn’t quite politically correct for this day and age, it certainly deserves much more respect than that. A pambazo is a proud sandwich transsexual who wished it were born an enchilada and damned it will be if it lets gastronomy norms get in the way of that.
Who’s to say it has to be tortilla and not a piece of bread that has to be drenched in red chile and griddled in order for it to be stuffed with cheese or potatoes? Hell, let it do whatever it wants. If it wants to have multiple toppings, so be it! Salty, crumbly cotija cheese, thinly shredded crisp iceberg lettuce and thick Mexican crema? Si se puede! Especially, if it’s still soft and moist on the inside while the edges are golden brown and crisp.
*Pambazos can be found pretty much everywhere tacos roam in Mexico City