Two tortillas, one lard bath · Ranch breakfast
Empalmes
Photo: aeliasw / Flickr · CC BY-SA 2.0
Empalme means 'junction' or 'splice', which is exactly what it is: two tortillas joined by a layer of beans.
Two corn tortillas are rubbed with pork lard, sandwiched around refried beans and salsa (sometimes with chorizo or cheese), then warmed crisp on a comal or over charcoal and eaten by hand.
Why it's made this way: It comes from General Zuazua and the other Valle de las Salinas municipalities just north of Monterrey, such as Marín, Ciénega de Flores and Salinas Victoria.
More from Mexico
Part of World of Street Food — 3422 dishes from 118 countries.
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