Street Food is Cooming Back!
Chilanga Food in Asheville
Hello friends! Today I want to show you something delicious 🤤 and unique I had over the weekend, right here in AVL. ❤️
My home girl BRENDA CABRERA, a proud chilanga hooked me up BIG TIME! ⭐️⭐️⭐️⭐️⭐️
You see, as a chilanga she couldn’t believe I didn’t know what a pambazo was! Problem solved 👊🏽Meet México City native 🔥PAMBAZO🔥
Pambazos aren’t everywhere in México 🇲🇽so you know. This for a CHILANGO (*Mexico City native) is what a LOX BAGEL 🥯 is to a New Yorker🌇
So, what’s in it? What makes it so good? First of all, the BREAD yo! It is soft and coated with a Guajillo salsa that makes it so full of flavor ❤️❤️❤️The inside has CHORIZO mashed with fried potatoes 😮 lettuce, crema and of course queso fresco.
Embrace multiculturalism in our local culinary scene
Where can you find this delicious sandwich in Asheville?
NOWHERE 🤷🏽♂️ I have not seen it before. In fact, I have heard the name, but it was up until now, and thanks to my homie Brenda, I was able to try it🙋🏽♂️
Have you had it before? Here in Asheville? Did you like it?
I personally loved it 🥰 I ate two of them 🐷 and two chicharrón quesadillas 🤷🏽♂️ also.
Btw….Brenda may do an event soon. I will keep you posted.
It originated in Xalapa, Veracruz and was created in honor of Empress Carlota, wife of Maximiliano de Habsburgo, by a chef named Josef Tüdös, who was inspired by the shapes of the Citlaltépec volcano (better known as Pico de Orizaba).
In this place they are filled with beans, mayonnaise, ham, shredded chicken, chorizo, lettuce, onion and chipotle chili pepper; Due to its versatility, it can be eaten filled, either with sweet or salty flavors, at any time of the day.
Although there is also another version, which indicates that this goes back to the viceroyalty, when the production of “basso bread” was established, it was made with different mixtures of low-quality flour and that refers to the “low”, that is, it lacks refining.
For this reason, it was a resource considered as an inexpensive bread, ideal for people of limited use, since those of the upper class consumed only Premium flour bread.
The most popular form that we know of originated in Mexico City, where they are sold mainly as a street snack: spread with a red chili sauce, stuffed with potatoes, chorizo and chopped lettuce; and at the same time, it is fried on a comal with oil or butter and served with cream, green sauce and grated cheese.