Street Stand · Red-Dipped Sandwich
Pambazos
Photo: AlejandroLinaresGarcia / Wikimedia Commons · CC BY-SA 4.0
The bread is dipped in guajillo chile sauce and then fried, so the sandwich arrives stained deep red on the outside before it's even opened.
A soft roll is soaked in a guajillo chile sauce, fried on a griddle until crisp, and split open around a filling of spiced potato and chorizo, topped with lettuce, crema, and queso fresco. Street stands throughout Mexico City serve them as an affordable, filling lunch.
Why it's made this way: The name is usually traced to pan basso or pan bajo, a cheap, coarse bread eaten by the poor in colonial times, which Mexico City vendors later turned into this chile-soaked sandwich; the exact etymology is debated.
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